Crispy Parmesan Zucchini Potato Muffins
These Crispy Parmesan Zucchini Potato Muffins are a healthy and savory snack, packed with the goodness of zucchini, potatoes, and parmesan cheese. With a crispy exterior and soft interior, they make a perfect choice for any occasion, offering a delicious combination of flavors and textures.
Equipment
- 8x8-inch baking pan
- Grater
- Mixing Bowls
Ingredients
Vegetables
- 2 large zucchini grated
- 2 large potatoes peeled and grated
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup parmesan cheese grated
- 1/2 cup panko breadcrumbs
- 1/4 cup olive oil
Seasonings
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking pan with parchment paper.
- Grate the zucchini and potatoes. Place them in a clean kitchen towel and squeeze out any excess moisture.
- In a large mixing bowl, combine the grated zucchini, potatoes, flour, parmesan cheese, panko breadcrumbs, olive oil, salt, and pepper. Mix until fully combined.
- Transfer the mixture into the prepared baking pan, spreading it evenly. Press the mixture down gently to ensure the muffins hold together.
- Bake for 25 minutes, or until the top is golden and crispy. Let cool slightly before cutting into squares or muffin shapes.
Notes
For extra flavor, you can experiment by adding garlic powder or fresh herbs such as thyme or rosemary to the mixture. For a vegan version, omit the parmesan cheese or use a dairy-free substitute.