Crispy Parmesan Zucchini Potato Muffins

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🧁 Crispy Parmesan Zucchini Potato Muffins

⭐ Description

These Crispy Parmesan Zucchini Potato Muffins are savory, golden, and perfectly crisp on the outside while staying soft and tender inside. Made with grated potatoes, fresh zucchini, and sharp Parmesan cheese, they’re ideal as a healthy snack, breakfast side, lunchbox filler, or party appetizer. They’re baked (not fried), making them a lighter, nutritious comfort food.

🛒 Ingredients (12 muffins)

  • 2 medium potatoes, peeled & grated

  • 1 medium zucchini, grated

  • ½ cup grated Parmesan cheese

  • 1 large egg

  • ¼ cup all-purpose flour (or whole wheat flour)

  • ¼ teaspoon baking powder

  • 2 tablespoons olive oil or melted butter

  • 2 cloves garlic, minced

  • ½ teaspoon salt (or to taste)

  • ¼ teaspoon black pepper

  • ½ teaspoon dried oregano or Italian seasoning

  • Optional: chili flakes, paprika, or fresh herbs

👩‍🍳 Instructions

  1. Preheat Oven:
    Preheat oven to 190°C (375°F). Grease or line a muffin tray.

  2. Drain Vegetables:
    Place grated potato and zucchini in a clean towel and squeeze out excess moisture — this is key for crispiness.

  3. Mix Ingredients:
    In a large bowl, combine potato, zucchini, Parmesan, egg, flour, baking powder, oil, garlic, salt, pepper, and seasoning.

  4. Fill Muffin Cups:
    Spoon mixture into muffin molds, pressing lightly.

  5. Bake:
    Bake for 25–30 minutes until golden brown and crispy on top.

  6. Cool & Serve:
    Let rest for 5 minutes, then remove and serve warm.

🍽️ Servings

Makes: 12 muffins
Serving Size: 2 muffins
Servings Per Recipe: 6

 Notes

  • Always squeeze water from zucchini & potatoes to avoid soggy muffins.

  • Use freshly grated Parmesan for best flavor.

  • Can be baked in mini muffin trays for party snacks.

💡 Tips for Best Results

  • For extra crispiness, brush muffin tops lightly with olive oil.

  • Use silicone muffin molds for easy removal.

  • Add mozzarella or cheddar for extra cheesiness.

  • For gluten-free: use rice flour or oat flour.

  • Air-fryer option: 180°C for 12–15 minutes.

🥗 Nutritional Information (Per 2 Muffins – Approx.)

  • Calories: 160 kcal

  • Protein: 6g

  • Carbohydrates: 18g

  • Fat: 7g

  • Fiber: 2.5g

  • Calcium: 110mg

  • Sodium: 210mg

(Values are approximate)

🌱 Health Benefits

  • Zucchini: Rich in fiber, vitamins A & C, supports digestion

  • Potatoes: Provide energy, potassium, and vitamin B6

  • Parmesan: High in protein & calcium, strengthens bones

  • Baked, not fried: Lower fat, healthier alternative

  • Great for kids: Hidden veggies + delicious taste

❓ Q & A

Q1: Can I freeze these muffins?

Yes! Freeze for up to 2 months. Reheat in oven or air fryer.

Q2: Can I make them egg-free?

Yes — substitute 1 tbsp flaxseed + 3 tbsp water (let sit 5 mins).

Q3: Can I add meat?

Absolutely! Add cooked shredded chicken, turkey, or beef mince.

Q4: How to store leftovers?

Store in airtight container in fridge for 3–4 days.

Q5: Can I make them spicy?

Yes! Add green chilies, chili flakes, or black pepper.

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