Description
These Crispy Parmesan Zucchini Potato Muffins are a delightful and savory snack or side dish. Combining grated zucchini and russet potatoes with parmesan cheese, eggs, and seasoning, these muffins bake up golden and crispy on the outside while remaining tender inside. Perfect for a nutritious, gluten-free treat that’s easy to prepare and enjoy warm or at room temperature.
Ingredients
Scale
Vegetables
- 2 medium zucchini, grated
- 2 medium russet potatoes, peeled and grated
- 1 small onion, finely grated or minced
- 2 garlic cloves, minced
Wet Ingredients
- 2 large eggs
- Olive oil spray or melted butter (for greasing)
Dry Ingredients
- 3/4 cup grated parmesan cheese
- 1/4 cup all-purpose flour (or almond flour)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano (optional)
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Prepare the veggies: Grate the zucchini and russet potatoes using a box grater or food processor. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible to prevent sogginess in the muffins.
- Mix the batter: Transfer the drained zucchini and potato mixture into a large mixing bowl. Add the grated parmesan cheese, eggs, flour, finely grated onion, minced garlic, salt, black pepper, dried oregano (if using), and crushed red pepper flakes (if using). Stir everything together until well combined.
- Preheat and grease the muffin tin: Set your oven to 400°F (200°C). Grease a 12-cup muffin tin thoroughly with olive oil spray or melted butter to prevent sticking and to help the muffins crisp up during baking.
- Fill the muffin cups: Spoon the mixture evenly into the prepared muffin cups. Press each portion down lightly to compact the mixture for better structure and crispiness.
- Bake and crisp: Place the muffin tin in the oven and bake for 25 to 30 minutes until the tops are golden brown and crispy. For extra crispiness, optionally broil the muffins for an additional 2 to 3 minutes at the end, watching carefully to avoid burning.
- Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Carefully remove the muffins using a butter knife or spatula. Serve them warm or store in an airtight container for later enjoyment.
Notes
- Make sure to squeeze out as much moisture as possible from the grated veggies to keep muffins from being soggy.
- You can substitute all-purpose flour with almond flour to make it gluten-free.
- Add more or less seasoning to suit your taste preference.
- These muffins can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Reheat in a toaster oven or conventional oven for best texture retention.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: zucchini muffins, parmesan muffins, potato muffins, gluten-free snacks, savory muffins, baked vegetable muffins
