Description
Savory muffins loaded with shredded zucchini, potatoes, and Parmesan cheese, crispy on the outside and tender inside. Perfect as a snack or side dish.
Ingredients
- 1 medium zucchini, grated
- 2 medium potatoes, peeled and grated
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 2 large eggs, lightly beaten
- 2 tablespoons chopped fresh chives or parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or melted butter
Instructions
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin with cooking spray or line with parchment liners.
- Place grated zucchini in a clean kitchen towel and squeeze out excess moisture. Do the same with the grated potatoes.
- In a large bowl, combine the squeezed zucchini, potatoes, Parmesan, flour, eggs, chives, garlic powder, salt, and pepper. Mix until well combined.
- Divide the mixture evenly among the prepared muffin cups, pressing down gently to pack. Drizzle a little olive oil or melted butter on top of each.
- Bake for 25–30 minutes, or until golden brown and crispy on the edges. Let cool in the pan for 5 minutes, then transfer to a wire rack.
- Serve warm. These are best enjoyed fresh, but can be reheated in a 350°F oven for 5 minutes.
Notes
You can customize the seasonings to taste. For extra crispiness, use a metal muffin tin and preheat it in the oven before adding the mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American