Description
Savory and crispy muffins featuring the delicious combination of zucchini and potato, bound together with Parmesan cheese and baked to golden perfection.
Ingredients
- 2 medium zucchini, grated and squeezed dry
- 2 medium potatoes, peeled and grated
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1/4 cup chopped green onions
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, plus extra for greasing
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil.
- In a large bowl, combine the grated zucchini and potatoes. Ensure the zucchini is well-squeezed to remove excess moisture.
- Add the flour, Parmesan cheese, beaten eggs, chopped green onions, minced garlic, salt, and black pepper to the bowl. Mix everything thoroughly until well combined.
- Divide the mixture evenly among the 12 muffin cups. Drizzle a small amount of olive oil over the top of each muffin for extra crispiness.
- Bake for 25-30 minutes, or until the muffins are golden brown and cooked through. The tops should be crispy.
- Let the muffins cool in the muffin tin for a few minutes before carefully removing them. Serve warm.
Notes
You can customize the seasonings to taste. For an extra kick, add a pinch of red pepper flakes to the mixture. These muffins are delicious on their own or as a side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American