These Crispy Parmesan Zucchini Potato Muffins are a tasty way to enjoy veggies and potatoes in one bite! They’re golden, crunchy on the outside, and soft on the inside.
I love whipping these up as a side dish or a snack! They disappear fast at my house, and let’s be real, they make sneaking veggies in so much more fun! 🥳
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and a mild flavor. You can substitute with yellow squash if zucchini isn’t available. It’s also a great way to sneak in some extra veggies!
Potato: Use any starchy potato, like a russet, for the best texture. Sweet potatoes can be used for a twist, though they will change the flavor and sweetness a bit.
Parmesan Cheese: Freshly grated Parmesan works best for melting and flavor. If you’re looking for a dairy-free option, try nutritional yeast for that cheesy taste.
Flour: All-purpose flour helps bind the muffins. You can use whole wheat flour for a more wholesome version, or a gluten-free blend if needed.
Herbs: Fresh parsley adds a pop of color and flavor! If parsley isn’t your thing, feel free to use basil or even oregano for a different flavor profile.
How Do I Make Sure My Muffins Are Crispy?
The key to crispy muffins is removing excess moisture from the veggies. Squeeze out as much liquid as you can from the grated zucchini and potato. This step is essential for achieving that crispy texture that everyone loves.
- Use a clean kitchen towel or cheesecloth for squeezing. Just wrap and twist!
- Preheat your oven properly to ensure the muffins bake evenly.
- Don’t skip greasing the muffin tin; this helps the edges get crispy.
Remember to keep an eye on them while they bake—if they’re golden brown on the edges, they’re ready to come out! Enjoy these muffins warm for the best experience.
How to Make Crispy Parmesan Zucchini Potato Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 cup grated potato (peeled)
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 2 large eggs
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp baking powder
- Olive oil or cooking spray (for greasing the muffin tin)
How Much Time Will You Need?
This delightful recipe will take about 10 minutes to prepare and 25-30 minutes to bake. In total, you’re looking at around 40 minutes before you can enjoy these yummy muffins!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 375°F (190°C). While that’s warming up, lightly grease a muffin tin with some olive oil or cooking spray. This will help your muffins crisp up perfectly!
2. Squeeze Out Moisture:
Next, take your grated zucchini and potato and place them in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as you can—this is super important for keeping your muffins from being soggy!
3. Mix the Ingredients:
In a large bowl, combine your well-drained grated zucchini and potato, Parmesan cheese, flour, minced garlic, chopped parsley (if you’re using it), salt, pepper, and baking powder. Give it a good stir so everything is well mixed.
4. Add the Eggs:
Now, crack your eggs into another bowl and beat them lightly. Stir the beaten eggs into the vegetable mixture until everything is nicely combined.
5. Fill the Muffin Tin:
Spoon the mixture evenly into your prepared muffin tin, filling each cup about 3/4 full. This allows space for the muffins to rise without overflowing!
6. Bake Away:
Pop the muffin tin into the preheated oven and bake for about 25-30 minutes, or until the muffins are golden brown and crispy on the edges. Your kitchen will smell amazing!
7. Cool and Serve:
Once done, let the muffins cool in the tin for 5 minutes. Then, carefully transfer them to a wire rack to cool slightly. Enjoy them warm or at room temperature as a delicious side or snack!
Enjoy your crispy and cheesy zucchini potato muffins! They’re sure to be a hit! 🥳
FAQ for Crispy Parmesan Zucchini Potato Muffins
Can I Use Frozen Zucchini or Potato?
Yes, you can! Just make sure to thaw and drain them thoroughly before using. Excess moisture can lead to soggy muffins, so squeeze out as much liquid as possible after thawing.
What Can I Substitute for Parmesan Cheese?
If you’re looking for a substitute, you can use any hard cheese like Pecorino Romano or even nutritional yeast for a dairy-free alternative. Just keep in mind that it may alter the flavor slightly.
How Do I Store Leftovers?
Store any leftover muffins in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes to regain their crispiness.
Can I Add Other Vegetables?
Absolutely! Feel free to mix in finely grated carrots, bell peppers, or even spinach. Just make sure to squeeze out any excess moisture from additional veggies as well, to keep the muffins from getting soggy!
