Name: Crispy Parmesan Zucchini Potato Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 medium zucchinis, grated; 2 medium potatoes, grated; 1/2 cup (120 ml) grated Parmesan cheese; 1/4 cup (60 ml) all-purpose flour; 2 eggs; 2 cloves garlic, minced; 1/2 tsp (3 ml) onion powder; 1/2 tsp (3 ml) salt; 1/4 tsp (1 ml) black pepper; 2 tbsp (30 ml) chopped fresh parsley (optional ); 1 tbsp (15 ml) olive oil (for greasing muffin tin)

Description

Discover how to make Crispy Parmesan Zucchini Potato Muffins, a savory delight packed with flavor. Perfect for any meal, these muffins offer a delicious twist on classic ingredients!

Ingredients

2 medium zucchinis, grated
2 medium potatoes, grated
1/2 cup (120 ml) grated Parmesan cheese
1/4 cup (60 ml) all-purpose flour
2 eggs
2 cloves garlic, minced
1/2 tsp (3 ml) onion powder
1/2 tsp (3 ml) salt
1/4 tsp (1 ml) black pepper
2 tbsp (30 ml) chopped fresh parsley (optional )
1 tbsp (15 ml) olive oil (for greasing muffin tin)

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Instructions

Set your oven to a temperature of 400°F (200°C) and apply a light coat of olive oil to a 12-cup muffin pan.
Shred the zucchinis and potatoes, then remove excess liquid using a clean cloth.
In a sizable mixing bowl, combine the shredded zucchinis and potatoes with Parmesan cheese, flour, eggs, minced garlic, onion powder, salt, pepper, and parsley until fully blended.
Distribute the mixture evenly among the muffin cups, pressing down slightly to ensure they are packed well.
Place in the oven and cook for 25 to 30 minutes, or until the surfaces are a golden brown and have a crispy texture.
Allow them to cool slightly before taking them out of the muffin pan. Enjoy them warm or at room temperature.

Notes

Squeeze out excess moisture from grated zucchinis and potatoes for non-soggy muffinsnInfuse garlic flavor by letting minced garlic rest in the egg mixture brieflynPress mixture into muffin cups and brush tops with olive oil for a crispier finish