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Parmesan Zucchini Potato Muffins

Crispy Parmesan Zucchini Potato Muffins for Savory Snacking

Delicious Parmesan Zucchini Potato Muffins, a healthy savory snack perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Zucchini Squeeze out excess water
  • 1 cup Potatoes Grate and pat dry
  • 1/2 cup Onion Finely grated, optional
  • 2 large Eggs
  • 1 cup Parmesan Cheese Freshly grated recommended
  • 1/2 cup Breadcrumbs or Panko Panko for extra crunch
  • 2 cloves Garlic Minced
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Dried Oregano or Italian Seasoning
  • 2 tsp Olive Oil For greasing muffin tin

Equipment

  • Muffin tin
  • box grater
  • Mixing bowl
  • Wooden spoon

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and grease a muffin tin with olive oil.
  2. Grate zucchini and potatoes, squeeze out excess moisture with a kitchen towel.
  3. In a bowl, mix zucchini, potatoes, grated onion, eggs, Parmesan, breadcrumbs, garlic, salt, pepper, and oregano.
  4. Fill each muffin cup three-quarters full and press mixture down.
  5. Drizzle olive oil on top and bake for 25-30 minutes until golden brown.
  6. Cool for 5 minutes in the tin before removing.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 15gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

For added flavor, customize with herbs or spices. Store in an airtight container for up to 4 days or freeze for 2 months.

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