🥔 Ingredients2 medium zucchinis, grated (about 2 cups)2 medium potatoes, peeled and grated (about 2 cups)1 cup Parmesan cheese, finely grated2 large eggs½ cup all-purpose flour (or almond flour for gluten-free option)2 tablespoons olive oil1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon salt¼ teaspoon black pepper1 tablespoon chopped parsley (optional)Cooking spray or butter for greasing the muffin tin🥣 InstructionsPreheat Oven:Set your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin with cooking spray or olive oil.Prepare Vegetables:Grate the zucchini and potatoes using a box grater. Place them in a clean kitchen towel or cheesecloth, then squeeze out excess moisture to ensure crispy muffins.Mix Ingredients:In a large bowl, combine grated zucchini, grated potatoes, Parmesan cheese, eggs, flour, olive oil, garlic powder, onion powder, salt, and black pepper. Stir until evenly mixed.Spoon into Muffin Tin:Evenly divide the mixture among the muffin cups, pressing it down firmly to compact each portion. This helps them stay crispy.Bake:Bake for 25–30 minutes, or until the tops are golden brown and edges are crispy.Cool & Serve:Allow to cool slightly, then remove from the muffin tin. Garnish with fresh parsley if desired.🌿 Serving SuggestionsServe warm as a savory breakfast, side dish, or snack. These zucchini potato muffins pair beautifully with:Greek yogurt dip or sour creamSpicy aioliFresh garden salad💡 Tips for Extra CrispinessAlways drain excess liquid from zucchini and potatoes.Add a little cornstarch (1 tbsp) for a firmer texture.Use a convection setting for extra browning.📌 Keywordscrispy parmesan zucchini potato muffins, zucchini muffin recipe, healthy zucchini muffins, baked vegetable muffins, easy zucchini potato recipe, savory breakfast muffins, gluten free zucchini potato muffins, low carb zucchini muffins, oven baked parmesan muffins, crispy veggie muffins
Crispy Parmesan Zucchini Potato Muffins
