Discover these irresistible crispy zucchini potato muffins Perfectly baked cheesy and bursting with flavorideal for snacks or sides Enjoy
Ingredients
Scale
2 medium zucchinis, grated
2 medium potatoes, peeled and grated
1 cup grated Parmesan cheese
1/2 cup all-purpose flour (can substitute with whole wheat or gluten-free flour)
2 large eggs
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/4 cup chopped fresh herbs (like parsley or chives, optional for added flavor)
Instructions
Preheat the oven to 375°F (190°C).
Grate the zucchini and potatoes, then squeeze out any excess moisture using a towel or cheesecloth.
Combine the grated zucchini and potato, Parmesan cheese, flour, eggs, garlic powder, onion powder, salt, and pepper in a large bowl. Mix until combined and fold in herbs if using.
Grease a muffin tin or line it with muffin liners. Scoop the mixture into each cup, filling them about three-quarters full.
Bake for 20–25 minutes or until golden brown and crispy. A toothpick inserted should come out clean.
Cool for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
