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Crispy Parmesan Zucchini Potato Muffins – A Flavor-Packed Side Dish
Looking for a savory snack or side dish that’s crispy on the outside, soft on the inside, and packed with flavor? These Crispy Parmesan Zucchini Potato Muffins are exactly what you need. Made with shredded zucchini, potatoes, Parmesan cheese, and simple pantry spices, these muffins are perfect for breakfast, brunch, or even as a side for dinner. Best of all, they’re baked, not fried, making them a healthier option without sacrificing taste or texture.
Why You’ll Love This Recipe
These zucchini potato muffins are a versatile dish that combines the natural sweetness of zucchini with the heartiness of potatoes and the salty, nutty flavor of Parmesan. They’re kid-friendly, easy to customize, and perfect for meal prepping. Serve them with a dollop of sour cream, a fresh salad, or alongside your favorite protein for a complete meal.
Ingredients for Crispy Parmesan Zucchini Potato Muffins
To make these crispy and cheesy muffins, gather the following ingredients:
- 2 medium zucchinis, shredded
- 2 medium potatoes, shredded
- ½ cup grated Parmesan cheese
- 2 large eggs
- ¼ cup breadcrumbs (regular or panko for extra crunch)
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning (optional)
- Olive oil spray for greasing the muffin tin
Step-by-Step Instructions
Follow these easy steps to make crispy zucchini potato muffins:
- Prepare the vegetables
- Shred the zucchini and potatoes using a grater or food processor.
- Place them in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess water is key to getting crispy muffins.
- Mix the batter
- In a large bowl, combine the shredded zucchini, shredded potatoes, Parmesan cheese, eggs, breadcrumbs, garlic, salt, pepper, and Italian seasoning. Mix until well combined.
- Fill the muffin tin
- Preheat your oven to 400°F (200°C).
- Grease a muffin tin with olive oil spray. Scoop the mixture evenly into the cups, pressing down lightly to compact the mixture.
- Bake until golden and crispy
- Bake for 25–30 minutes, or until the tops are golden brown and the edges are crispy.
- Let them cool for 5 minutes before removing from the tin.
Tips and Variations
- Extra Cheese: For a cheesier muffin, add shredded mozzarella or cheddar along with the Parmesan.
- Make It Spicy: Add a pinch of chili flakes or a diced jalapeño for a little heat.
- Low-Carb Option: Swap out the potatoes for extra zucchini or even cauliflower rice.
- Freezer-Friendly: Bake a batch, let them cool, and freeze them. Reheat in the oven or air fryer for a quick snack or side dish.
- Meal Prep Friendly: These muffins are great for meal prep—store in the fridge for up to 4 days and reheat as needed.
Conclusion
These Crispy Parmesan Zucchini Potato Muffins are the perfect blend of crispy, cheesy, and savory flavors. Whether you enjoy them for breakfast, as a snack, or as a side dish, they’re sure to be a hit with the whole family. Quick to make and easy to customize, this recipe is a must-try for anyone looking to elevate their vegetable game.
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