Crispy Parmesan Zucchini Potato Muffins
Introduction
Crispy Parmesan Zucchini Potato Muffins are the perfect blend of comfort and creativity — crispy on the outside, soft and flavorful inside. These golden delights combine shredded zucchini and potatoes with savory Parmesan, herbs, and a hint of garlic to create a snack or side that’s both nutritious and satisfying. Whether served for breakfast, as a lunchbox treat, or an elegant dinner accompaniment, these muffins are a celebration of fresh garden vegetables transformed into something delightfully crispy and cheesy.
Ingredients Quantity
For 12 muffins:
2 medium zucchinis (about 2 cups, grated)
2 medium potatoes (about 2 cups, grated)
1 small onion, finely grated (optional, for extra flavor)
2 large eggs
1/2 cup grated Parmesan cheese
1/4 cup all-purpose flour (or almond flour for a lighter version)
1 teaspoon garlic powder
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon dried Italian herbs or oregano
2 tablespoons olive oil (plus extra for greasing muffin tin)
Instructions
see next page
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