Hello there, food lovers! ???? Today, I’m excited to share a unique twist on classic comfort food that’s both delicious and easy to make. Whether you’re looking for a new way to use up that zucchini in your fridge or simply want to try something different, these Parmesan Zucchini Potato Muffins are sure to hit the spot. Let’s dive into this recipe that’s packed with flavor, nutrition, and a whole lot of love!
Introduction
If you’re a fan of savory muffins, you’re in for a treat. Parmesan Zucchini Potato Muffins bring together the mild sweetness of zucchini, the hearty flavor of potatoes, and the rich, nutty taste of Parmesan cheese. Originating from the need to create a snack that’s both filling and nutritious, this recipe combines simple, everyday ingredients to create something truly special.
These muffins are not only delicious but also versatile. They make a perfect breakfast on the go, a savory snack, or even a side dish for your favorite soup or salad. What’s more, they’re an excellent way to sneak some veggies into your diet, especially for picky eaters!
Ingredients
To prepare this comforting Parmesan Zucchini Potato Muffins recipe, you’ll need:
- 2 medium zucchinis, grated
- 2 medium potatoes, grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 1 teaspoon baking powder
- Salt and pepper, to taste
- 1/4 cup vegetable oil
- Sour cream and chopped chives, for garnish
Optional substitutions:
- For a gluten-free version, substitute the all-purpose flour with almond flour or gluten-free flour.
- To make it dairy-free, replace Parmesan with nutritional yeast.
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How to Make Parmesan Zucchini Potato Muffins
Follow these steps to create your own delicious Parmesan Zucchini Potato Muffins:
- Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- Prepare the vegetables: Place the grated zucchini and potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to ensure your muffins aren’t too wet.
- Mix the ingredients: In a large bowl, combine the grated zucchini, potatoes, chopped onion, minced garlic, flour, Parmesan cheese, baking powder, and beaten eggs. Season with salt and pepper to taste.
- Add the oil: Stir in the vegetable oil until the mixture is well combined.
- Fill the muffin cups: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm, topped with a dollop of sour cream and a sprinkle of chopped chives.
Helpful Tips
- For an extra crispy texture, place the muffins under the broiler for 2-3 minutes after baking.
- If you’re short on time, use a food processor to quickly grate the zucchini and potatoes.
Cooking Tips
To enhance your Parmesan Zucchini Potato Muffins:
- Add extra flavor by mixing in some chopped fresh herbs like basil, parsley, or dill.
- Spice it up with a pinch of cayenne pepper or smoked paprika in the batter.
- Use a muffin tin with silicone liners for easy removal and less cleanup.
- Consider using a food processor to shred the vegetables quickly and evenly, which can save you time and ensure consistency in your muffins.
Serving Suggestions
Parmesan Zucchini Potato Muffins are incredibly versatile. Here are some ideas on how to enjoy them:
- Serve them as a side dish with a hearty soup or stew.
- Pair them with a fresh salad for a light lunch.
- Enjoy them on their own as a quick breakfast or snack.
- For a brunch spread, serve them alongside scrambled eggs and bacon.
Nutritional Information
These Parmesan Zucchini Potato Muffins are not only tasty but also nutritious. Each muffin provides a balanced mix of carbs, protein, and fats, making them a great option for a filling snack or meal addition.
Nutritional Information (per serving)
- Calories: 180 kcal
- Carbohydrates: 14g
- Protein: 5g
- Fat: 12g
- Saturated Fat: 3g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 45mg
- Sodium: 200mg
- Potassium: 250mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 150 IU
- Vitamin C: 8mg
- Calcium: 90mg
- Iron: 1mg
Storage and Leftovers
Refrigerate: Store any leftover muffins in an airtight container in the refrigerator for up to 3 days.
Reheat: To reheat, place the muffins in a preheated oven at 350°F (175°C) for 5-10 minutes or microwave them for about 20-30 seconds.
If you’re looking to extend their shelf life, you can also freeze the muffins. Wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 2 months. To reheat, thaw them overnight in the fridge and then warm them up in the oven or microwave.
Frequently Asked Questions (FAQs)
Can I use sweet potatoes instead of regular potatoes?
Yes, you can substitute sweet potatoes for a slightly sweeter flavor and a boost in vitamin A.
What can I use instead of Parmesan cheese?
If you need a dairy-free or vegan option, you can use nutritional yeast. It will provide a cheesy flavor without the dairy.
Why do I need to squeeze out the moisture from the zucchini and potatoes?
Removing excess moisture helps prevent the muffins from becoming soggy, ensuring they have a nice, firm texture.
Related Recipes
If you enjoyed these Parmesan Zucchini Potato Muffins, you might also like these recipes:
Conclusion
I hope you love these Parmesan Zucchini Potato Muffins as much as I do! They’re a delightful way to incorporate more vegetables into your diet while enjoying a savory treat. Don’t forget to share your own variations and experiences with making this recipe. I’d love to hear how you made it your own! Happy cooking!
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Parmesan Zucchini Potato Muffins – Easy Savory Recipe
Description
Hello there, food lovers! ???? Today, I’m excited to share a unique twist on classic comfort food that’s both delicious and easy to make. Whether you’re looking for a new way to use up that zucchini in your fridge or simply want to try something different, these Parmesan Zucchini Potato Muffins are sure to hit the spot. Let’s dive into this recipe that’s packed with flavor, nutrition, and a whole lot of love!
Ingredients
- 2 medium zucchinis, grated
- 2 medium potatoes, grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 1 teaspoon baking powder
- Salt and pepper, to taste
- 1/4 cup vegetable oil
- Sour cream and chopped chives, for garnish
Optional substitutions:
- For a gluten-free version, substitute the all-purpose flour with almond flour or gluten-free flour.
- To make it dairy-free, replace Parmesan with nutritional yeast.
Instructions
- Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- Prepare the vegetables: Place the grated zucchini and potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to ensure your muffins aren’t too wet.
- Mix the ingredients: In a large bowl, combine the grated zucchini, potatoes, chopped onion, minced garlic, flour, Parmesan cheese, baking powder, and beaten eggs. Season with salt and pepper to taste.
- Add the oil: Stir in the vegetable oil until the mixture is well combined.
- Fill the muffin cups: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm, topped with a dollop of sour cream and a sprinkle of chopped chives.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- For an extra crispy texture, place the muffins under the broiler for 2-3 minutes after baking.
- If you’re short on time, use a food processor to quickly grate the zucchini and potatoes.
