Description
Savory, crispy-on-the-outside, tender-on-the-inside muffins packed with grated zucchini, shredded potato, and Parmesan cheese. Perfect as a side dish or a snack.
Ingredients
- 2 cups grated zucchini (excess moisture squeezed out)
- 2 cups grated potato (peeled, excess moisture squeezed out)
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 large eggs, lightly beaten
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for greasing the muffin tin)
Instructions
- Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with olive oil.
- In a large mixing bowl, combine the squeezed zucchini and potato, Parmesan cheese, breadcrumbs, eggs, flour, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- Divide the mixture evenly among the muffin cups, pressing down gently to compact each muffin.
- Bake for 20-25 minutes, or until the tops are golden brown and the edges are crispy.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.
Notes
You can customize the seasonings to taste. For extra crispiness, broil for 1-2 minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Side Dish
- Cuisine: American