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Parmesan Zucchini Potato Muffins – Easy Savory Recipe

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

Scale
  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/parmesan-zucchini-potato-muffins-easy-savory-recipe/