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Crispy Parmesan Zucchini Potato Muffins

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Savory muffins made with zucchini and potatoes, bringing crispy perfection and delicious flavors to your table.

Ingredients

Scale
  • 2 medium zucchini (about 2 cups, shredded)
  • 2 medium potatoes (about 2 cups, shredded)
  • 1 small onion (finely grated, optional)
  • 2 large eggs
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs (plain or panko)
  • 2 cloves garlic (minced)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried oregano (or Italian seasoning)
  • 2 tbsp olive oil (plus extra for greasing muffin tin)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Grease a standard muffin tin with olive oil.
  3. Shred the zucchini and potatoes, squeezing out excess moisture.
  4. Mix in the finely grated onion (if using) and minced garlic.
  5. Whisk the eggs until combined and add to the veggie mixture.
  6. Combine the Parmesan cheese, breadcrumbs, salt, pepper, and oregano into the mixture.
  7. Scoop the mixture into the muffin cups, filling them about ¾ full.
  8. Drizzle olive oil on top of each muffin.
  9. Bake for 25-30 minutes until golden brown.
  10. Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

These muffins freeze well, making them perfect for meal prep. Can be modified with various vegetables and seasoning to explore different flavors.

Nutrition

Keywords: zucchini muffins, savory muffins, Parmesan muffins, vegetarian snacks, baked muffins

Find it online: https://flavorsbyclara.com/crispy-parmesan-zucchini-potato-muffins-meal-prep/