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Crispy Parmesan Zucchini Potato Muffins

Deliciously crunchy muffins made with zucchini, potato, and Parmesan cheese, perfect as a snack or side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup grated zucchini Squeeze out excess moisture for crispy texture.
  • 1 cup grated potato
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs Well-beaten for binding.
  • 1 clove garlic, minced
  • 1 teaspoon mixed herbs (such as oregano and thyme)
  • 1/2 cup almond flour (optional for gluten-free) Can substitute with all-purpose or oat flour.
  • Salt and pepper to taste
  • Cooking spray or oil for greasing the muffin tin

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a muffin tin with cooking spray or oil.
  2. In a large bowl, mix together the grated zucchini, grated potato, Parmesan cheese, eggs, minced garlic, and mixed herbs. Add almond flour if you’re going gluten-free.
  3. Season generously with salt and pepper to taste.
  4. Spoon the mixture into the greased muffin tin, filling each cup about 3/4 full.
  5. Bake for 20-25 minutes, or until the muffins are golden and crispy on top.
  6. Remove from the oven and let them cool slightly before removing from the tin.

Notes

These muffins can be enjoyed warm or stored in the freezer for later use. For a dip, serve with sour cream or marinara.