Description
These Crispy Parmesan Zucchini Potato Muffins are the perfect savory snack! 🧀🥔🟢 Packed with shredded zucchini, potatoes, and Parmesan cheese, they are crispy on the outside, soft inside, and full of flavor. These gluten-free vegetable muffins make a great meal prep option, healthy snack, or side dish. Serve them with tzatziki, sour cream, or marinara sauce for an extra delicious bite! #SavoryMuffins #ZucchiniRecipes #HealthySnacks
Ingredients
Scale
- 1 medium zucchini, grated
- 1 medium potato, grated
- ½ cup Parmesan cheese, grated
- 2 eggs
- ½ cup breadcrumbs (or gluten-free alternative)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika (optional)
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease or line a muffin tin.
- Grate the zucchini and potatoes, then squeeze out excess moisture using a kitchen towel.
- In a large bowl, mix the zucchini, potatoes, Parmesan cheese, eggs, breadcrumbs, salt, pepper, and optional seasonings.
- Scoop the mixture into the muffin tin, pressing slightly to compact.
- Bake for 25–30 minutes, until golden brown and crispy.
- Let cool slightly before serving. Enjoy with your favorite dip!
Notes
- For extra crispiness, ensure the zucchini is well-drained.
- Swap Parmesan for cheddar, mozzarella, or feta for different flavors.
- Add shredded carrots or bell peppers for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snacks, Side Dish
- Method: Baking
- Cuisine: American, Healthy
Nutrition
- Serving Size: 1 muffin
- Calories: ~120
- Sugar: ~1g
- Sodium: ~200mg
- Fat: ~6g
- Saturated Fat: ~2.5g
- Unsaturated Fat: ~3.5g
- Trans Fat: 0g
- Carbohydrates: ~12g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~40mg