Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Parmesan Zucchini Potato Muffins – Savory & Easy Recipe

Parmesan Zucchini Potato Muffins – Savory & Easy Recipe

Description

Hello, food enthusiasts! Today, I’m excited to share a delightful recipe for Savory Parmesan Zucchini and Potato Muffins. This dish combines the wholesome goodness of zucchinis and potatoes with the rich, salty flavor of Parmesan cheese, creating a perfect savory snack or side dish. Whether you’re serving these muffins at a casual brunch or packing them for a quick snack, they’re bound to become a favorite! Let’s dive in and explore how to make this delicious treat!

Ingredients

Scale
  • 2 medium zucchinis, grated
  • 2 large potatoes, grated
  • 1 cup shredded Parmesan cheese
  • 2 large eggs
  • 1/2 cup breadcrumbs
  • 2 cloves garlic, minced
  • 1 tablespoon fresh basil, chopped
  • Salt and pepper to taste
  • Olive oil spray (for greasing the muffin tin)

Instructions

  • Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil spray.
  • Grate the zucchini and potatoes, then squeeze out the excess moisture using a clean kitchen towel. Removing moisture is crucial to prevent soggy muffins!
  • In a large mixing bowl, combine the grated zucchini, grated potatoes, Parmesan cheese, eggs, breadcrumbs, minced garlic, chopped basil, salt, and pepper. Mix everything until well combined to form a thick batter.
  • Divide the mixture evenly among the muffin cups, pressing the mixture down gently to fill each cup.
  • Bake for 25-30 minutes, or until the tops are golden brown and crispy. The muffins should look beautifully browned on the outside while staying moist inside.
  • Let the muffins cool for a few minutes before removing them from the tin. Garnish with fresh basil leaves for an extra touch of flavor and presentation.

Equipment

Notes

  • Removing moisture from the zucchini and potatoes is key! After grating, make sure to squeeze out as much water as possible to avoid soggy muffins.
  • Breadcrumbs can be substituted with gluten-free breadcrumbs for a gluten-free option, or you can use panko breadcrumbs for extra crunch.
  • If you prefer more flavor, try adding a pinch of paprika or red chili flakes to the mixture for a slight kick.

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