Description
Savory muffins packed with shredded zucchini and potato, finished with a crispy Parmesan crust. Perfect as a side dish or snack.
Ingredients
- 1 medium zucchini, grated
- 1 large potato, peeled and grated
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons breadcrumbs (for topping)
Instructions
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- Place grated zucchini and potato in a clean kitchen towel. Squeeze out as much liquid as possible.
- In a large bowl, combine the squeezed zucchini and potato, Parmesan cheese, flour, egg, olive oil, salt, pepper, and garlic powder. Mix until well combined.
- Divide the mixture evenly among the muffin cups, pressing down gently. Sprinkle breadcrumbs on top of each muffin.
- Bake for 25-30 minutes, until golden brown and crispy on the edges. Let cool in the pan for 5 minutes, then transfer to a wire rack.
- Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. Add fresh herbs like dill or chives for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American