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Crispy Parmesan Zucchini Potato Muffins

Crispy Parmesan Zucchini Potato Muffins for Healthy Snacking

Delicious and crispy vegetable-packed muffins featuring parmesan, zucchini, and potatoes—perfect for healthy snacking!
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Mixture
  • 2 cups shredded zucchini squeeze out excess water
  • 2 cups shredded potatoes Russet or Yukon gold, pat dry
  • 1 medium onion optional
  • 2 large eggs
  • 1 cup freshly grated Parmesan cheese for best melting
  • 1 cup breadcrumbs or Panko for added crunch
  • 2 cloves garlic minced
  • to taste salt
  • to taste black pepper
  • 1 teaspoon dried oregano or Italian seasoning
  • 2 tablespoons olive oil for greasing the muffin tin
Optional Add-ins
  • 1 teaspoon red pepper flakes for a spicy kick
  • 1 tablespoon fresh herbs such as dill or basil
  • 1 cup crumbled bacon or shredded chicken for protein

Equipment

  • Muffin tin
  • Box grater
  • large mixing bowl
  • Kitchen towel

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin with olive oil or nonstick spray.
  2. Grate the zucchini and potatoes, then squeeze out excess moisture using a clean kitchen towel.
  3. In a large mixing bowl, combine the shredded zucchini, potatoes, optional onion, eggs, Parmesan, breadcrumbs, garlic, salt, pepper, and oregano.
  4. Carefully portion the mixture into the muffin tin, filling each cup about three-quarters full and pressing down gently.
  5. Drizzle a bit of olive oil over each muffin and bake for 25-30 minutes until edges are crisp and tops are golden.
  6. Let the muffins cool for about 5 minutes in the tin before gently lifting them out and serving warm.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Ensure to squeeze out moisture from the zucchini and potatoes; this helps in achieving that delightful crispy texture.

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