Parmesan Zucchini Potato Muffins

Here’s a tasty recipe for Parmesan Zucchini Potato Muffins that’s perfect as a savory snack or side dish.

Parmesan Zucchini Potato Muffins

Ingredients:

• 2 medium zucchinis, grated
• 2 medium potatoes, peeled and grated
• 1 cup grated Parmesan cheese
• 2 eggs, lightly beaten
• ½ cup all-purpose flour (or whole wheat flour)
• 1 teaspoon baking powder
• 1 garlic clove, minced
• 1 teaspoon dried oregano (or Italian seasoning)
• Salt and pepper, to taste
• 2 tablespoons olive oil (optional, for extra crispiness)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin or line with muffin cups.
2. Prepare Zucchini and Potatoes:
   • Grate the zucchinis and potatoes using a box grater or food processor.
   • Place the grated vegetables in a clean kitchen towel and squeeze out as much moisture as possible. This step is essential for crispy muffins.
3. Mix the Batter:
   • In a large bowl, combine the grated zucchini and potatoes, Parmesan cheese, eggs, minced garlic, flour, baking powder, oregano, salt, and pepper. Mix well until all ingredients are combined.
4. Fill the Muffin Tin:
   • Scoop the mixture into the prepared muffin tin, filling each cup almost to the top. Press down slightly to compact the mixture.
5. Bake:
   • Bake for 20-25 minutes, or until the muffins are golden brown and crispy on top.
   • If you want them extra crispy, brush the tops with a little olive oil halfway through baking.
6. Cool and Serve:
   • Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly.
   • Garnish with chopped parsley and serve warm.

These Parmesan Zucchini Potato Muffins are savory, cheesy, and perfect for any time of the day!