Parmesan Zucchini Potato Muffins
These savory Parmesan zucchini potato muffins are the perfect combination of crispy on the outside and tender on the inside. They make a great snack, appetizer, or side dish for any meal
Ingredients
- 2 medium zucchinis grated
- 1 large potato peeled and grated
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 eggs beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for greasing the muffin tin
Instructions
Preheat the oven:
- Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with olive oil or non-stick spray.
Prepare the zucchini and potato:
- Place the grated zucchini and potato in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is essential to ensure the muffins hold together.
Mix the ingredients:
- In a large bowl, combine the grated zucchini, potato, Parmesan cheese, mozzarella, beaten eggs, flour, baking powder, garlic powder, onion powder, dried oregano, salt, and pepper. Stir until well combined.
Fill the muffin tin:
- Spoon the mixture evenly into the greased muffin cups, pressing down gently to ensure they are packed in tightly.
Bake the muffins:
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the muffins are cooked through.
Cool and serve:
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve warm as a snack or side dish!
Tips:
- You can add finely chopped fresh herbs like parsley or basil for extra flavor.
- For a gluten-free version, substitute the all-purpose flour with almond flour.