Description
Crispy Parmesan Zucchini Potato Muffins are a delicious savoury bake made with grated zucchini, potatoes, and rich Parmesan cheese. These golden muffins have perfectly crisp edges and a soft, fluffy centre, making them an ideal snack, side dish, or light meal. Easy to prepare and ready in under 40 minutes, they are perfect for meal prep, brunch, or a healthy grab-and-go option packed with comforting flavour.
Ingredients
2 medium zucchinis, grated
2 medium potatoes, peeled and grated
1/2 cup grated Parmesan cheese
1/4 cup all-purpose flour
2 large eggs
2 green onions, finely sliced
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for greasing)
Instructions
Preheat the oven to 375°F (190°C).
Grate the zucchini and potatoes using a box grater.
Place the grated vegetables in a clean kitchen towel and squeeze out as much moisture as possible.
Transfer the drained vegetables to a large mixing bowl.
Add the Parmesan cheese, flour, eggs, green onions, garlic, oregano, salt, and black pepper.
Mix well until fully combined.
Lightly grease a muffin tin with olive oil.
Spoon the mixture evenly into each muffin cup, pressing down gently.
Bake for 22 to 25 minutes until golden brown and crispy on the edges.
Allow to cool slightly before removing from the muffin tin and serving.
Notes
Squeezing out excess moisture is essential for achieving crispy muffins.
Use freshly grated Parmesan for the best flavor.
Do not overfill the muffin cups to ensure even cooking.
Let the muffins rest for a few minutes before removing to keep them intact.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean