Description
Crispy Parmesan Zucchini Potato Muffins are a delicious and savory snack or side dish featuring grated zucchini and russet potato combined with Parmesan cheese and fresh herbs. Baked to golden perfection, these muffins offer a satisfying crunch with a tender inside, making them perfect for breakfast, brunch, or an anytime appetizer.
Ingredients
Vegetables
- 1 medium zucchini
- 1 medium russet potato
Wet Ingredients
- 2 large eggs
Dry Ingredients & Seasonings
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Herbs
- 2 tablespoons chopped fresh herbs (like parsley or chives)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and grease or line a muffin tin to prepare for the batter.
- Grate Vegetables: Using a box grater, grate the medium zucchini and medium russet potato evenly into fine shreds to ensure uniform cooking.
- Drain Excess Moisture: Place the shredded zucchini and potato into a clean kitchen towel and squeeze thoroughly to remove as much moisture as possible, which helps achieve crispiness.
- Combine Ingredients: In a large mixing bowl, add the shredded vegetables, 2 large eggs, ½ cup grated Parmesan cheese, ½ cup breadcrumbs, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, and 2 tablespoons chopped fresh herbs. Mix thoroughly until all ingredients are well combined.
- Fill Muffin Tin: Spoon the mixture evenly into the prepared muffin tin compartments, pressing down slightly to compact the mixture for better structure and even baking.
- Bake Muffins: Bake the muffins in the preheated oven for 25 to 30 minutes, or until the tops turn golden brown and the edges develop a crisp texture.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes to set, then remove carefully. Serve warm or store appropriately for later enjoyment.
Notes
- Make sure to squeeze out as much moisture from the grated vegetables as possible; this step is key to achieving a crispy texture.
- Using fresh herbs like parsley or chives adds freshness; feel free to substitute with your favorite herbs.
- These muffins can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for crispiness.
- For a gluten-free version, use gluten-free breadcrumbs.
- You can double the recipe to make more servings; bake in batches if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
