Description
Crispy Parmesan Zucchini Potato Muffins deliver a delightful crunch and cheesy goodness, making them the perfect snack or appetizer for any occasion.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated Russet potatoes
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1 tsp garlic powder
- Salt and pepper to taste
- Olive oil for greasing
Instructions
- Preheat your oven to 375°F (190°C).
- Grate the zucchini and potatoes, then squeeze out excess moisture using a clean kitchen towel.
- In a mixing bowl, combine zucchini, potatoes, eggs, Parmesan cheese, breadcrumbs, garlic powder, salt, and pepper until well mixed.
- Grease a muffin tin with olive oil and fill each cup about three-quarters full with the mixture.
- Bake for 25-30 minutes until golden brown and crispy on top. Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack/Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 muffin (45g)
- Calories: 110
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg