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crispy parmesan zucchini potato muffins
Juanita A. Smith

Crispy Parmesan Zucchini Potato Muffins Your Family Will Love

Crispy parmesan zucchini potato muffins are savory baked treats that blend the flavors of zucchini and potato with a crunchy parmesan topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 cup grated zucchini
  • 1 cup grated potatoes
  • 1 cup grated parmesan cheese
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine grated zucchini, grated potatoes, and parmesan cheese.
  3. Add flour, eggs, garlic powder, onion powder, salt, and pepper. Mix well.
  4. Stir in chopped parsley.
  5. Grease a muffin tin and fill each cup with the mixture.
  6. Bake for 25-30 minutes or until golden brown.
  7. Let cool for a few minutes before removing from the tin.

Notes

  • For extra crispiness, broil for an additional 2-3 minutes.
  • Store leftovers in an airtight container in the refrigerator.