These Parmesan Zucchini Potato Muffins are the perfect savory treat, packed with fresh veggies, cheesy goodness, and a hint of smoky paprika. Whether you serve them as a side dish, a snack, or an appetizer, they’re sure to be a hit! They’re crispy on the edges, soft on the inside, and bursting with flavor.
Ingredients:
- 2 medium zucchinis, grated
- 2 medium potatoes, peeled and grated
- 1 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
- 2 large eggs, beaten
- 1/4 cup green onions, finely chopped
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1 tablespoon olive oil (for greasing the muffin tin)
Directions:
- Prep the Zucchini and Potatoes:
Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil to prevent the muffins from sticking.
Grate the zucchinis and potatoes, then place them in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is essential to avoid soggy muffins. - Mix the Ingredients:
In a large bowl, combine the grated zucchini, potatoes, Parmesan cheese, shredded cheddar, breadcrumbs, beaten eggs, chopped green onions, and minced garlic.
Season with salt, black pepper, and smoked paprika, and mix well to ensure everything is evenly combined. - Fill the Muffin Tin:
Spoon the zucchini-potato mixture into the greased muffin tin, filling each cup to the top. Press down lightly on the mixture to help the muffins hold their shape as they bake. - Bake:
Bake the muffins in the preheated oven for 25-30 minutes, or until they turn golden brown and crispy around the edges. - Serve:
Allow the muffins to cool in the tin for a few minutes before carefully removing them.
Serve warm and enjoy these savory muffins as a side dish, snack, or appetizer. For extra flavor, pair them with a dollop of sour cream, marinara sauce, or your favorite dip.
Q&A
Can I add other vegetables to these muffins?
Yes! You can add grated carrots, finely chopped bell peppers, or spinach for extra nutrition and flavor. Just be sure to squeeze out any excess moisture if adding more veggies.
Can I make these muffins ahead of time?
Definitely! You can bake these ahead and store them in an airtight container in the fridge for up to 3 days. Simply reheat them in the oven or microwave before serving.
Can I freeze these muffins?
Yes, they freeze well! Let the muffins cool completely, then store them in a freezer-safe container for up to 2 months. Reheat in the oven for best results.
What dipping sauces go well with these muffins?
Sour cream, marinara sauce, or even a creamy garlic aioli are all excellent choices to serve alongside these muffins.
These Parmesan Zucchini Potato Muffins are an irresistible blend of crispy and cheesy, perfect for any occasion!