Parmesan Zucchini Potato Muffins
These Parmesan Zucchini Potato Muffins are the perfect savory treat, packed with fresh veggies, cheesy goodness, and a hint of smoky paprika. They’re crispy on the edges, soft on the inside, and bursting with flavor.
Servings: 12 servings
Calories: 150kcal
Equipment
- Muffin Tin
- Mixing Bowl
- Kitchen Towel
Ingredients
Vegetables
- 2 medium Zucchinis, grated
- 2 medium Potatoes, peeled and grated
Cheeses
- 1 cup Grated Parmesan cheese
- 1/2 cup Shredded cheddar cheese
Other Ingredients
- 1/4 cup Breadcrumbs
- 2 large Eggs, beaten
- 1/4 cup Green onions, finely chopped
- 1 clove Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Smoked paprika
- 1 tablespoon Olive oil (for greasing the muffin tin)
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin with olive oil.
- Grate zucchinis and potatoes, then place them in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, combine grated zucchini, potatoes, Parmesan, cheddar, breadcrumbs, beaten eggs, green onions, and minced garlic.
- Season with salt, black pepper, and smoked paprika. Mix well.
- Spoon the mixture into the greased muffin tin, filling each cup to the top. Press down lightly.
- Bake for 25-30 minutes until golden brown and crispy on the edges.
- Let cool in the tin for a few minutes before carefully removing.
- Serve warm with sour cream, marinara sauce, or your favorite dip.
Notes
Squeeze out as much moisture as possible from the zucchini and potatoes to prevent sogginess. Add grated carrots or bell peppers for variety. Broil for a few minutes after baking for extra crispiness.
Nutrition
Calories: 150kcal | Fat: 8g