Cheesy Zucchini and Potato Muffins are a delicious, savory treat that makes for a perfect snack or side dish. These muffins are packed with grated zucchini, potatoes, Parmesan cheese, and a hint of garlic and herbs. They’re baked until golden and slightly crispy, making them an easy, kid-friendly way to sneak in some veggies! Serve them as a side to your favorite meal, or enjoy them as a quick snack.

Full Recipe:

Ingredients:

• 2 medium zucchinis, grated
• 2 medium potatoes, peeled and grated
• 1 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• Cooking spray or olive oil for greasing the muffin tin

Step-by-Step Instructions

Step 1: Prepare the Zucchini and Potatoes

1. Grate the Vegetables: Grate the zucchini and potatoes using a box grater or food processor.
2. Drain Excess Water: Place the grated zucchini and potatoes in a clean kitchen towel and squeeze out as much water as possible. This step is crucial to achieving crispy muffins, as it prevents them from becoming soggy.

Step 2: Combine Ingredients

1. Mix the Base: In a large mixing bowl, add the grated zucchini, potatoes, Parmesan cheese, and flour. Stir until well combined.
2. Add Seasonings: Add the eggs, chopped parsley, minced garlic, onion powder, salt, black pepper, and paprika. Mix thoroughly until all ingredients are evenly distributed, creating a cohesive batter.

Step 3: Prepare the Muffin Tin

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Grease the Muffin Tin: Lightly grease a 12-cup muffin tin with cooking spray or a brush of olive oil to prevent the muffins from sticking.

Step 4: Fill the Muffin Tin

1. Portion the Mixture: Spoon the zucchini and potato mixture into each muffin cup, filling each cup almost to the top. Press the mixture down lightly to compact it, which will help the muffins hold their shape as they bake.

Step 5: Bake the Muffins

1. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden and slightly crispy. A toothpick inserted into the center should come out clean.
2. Cool Slightly: Let the muffins cool in the tin for a few minutes before carefully removing them.

Step 6: Serve

1. Serve Warm: Serve these savory muffins warm, garnished with a sprinkle of fresh parsley if desired. They’re delicious on their own or paired with a dipping sauce like sour cream or marinara.

Nutrition Facts (Per Muffin):

• Calories: ~100
• Protein: 5g
• Carbohydrates: 8g
• Sugars: 1g
• Fat: 5g
• Fiber: 1g
• Sodium: 220mg

FAQ

1. Can I Use a Different Type of Cheese?

• Yes! While Parmesan adds a nice salty flavor, shredded cheddar or mozzarella will also work well for a slightly different taste and texture.

2. Can I Make These Gluten-Free?

• Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour or almond flour for a low-carb option.

3. Can I Add Other Vegetables?

• Feel free to add finely chopped bell peppers, grated carrots, or even corn for extra color and flavor. Just be mindful of moisture content and drain any high-water vegetables.

4. How Can I Make the Muffins Extra Crispy?

• For extra crispiness, you can bake the muffins for an additional 5 minutes or set the oven to broil for the last 1-2 minutes. Keep a close eye on them to prevent burning.

Tips for Making the Perfect Zucchini and Potato Muffins

1. Squeeze Out Extra Water: Removing as much moisture as possible from the zucchini and potatoes helps the muffins hold together and stay crispy.
2. Compact the Mixture: Gently press down each portion in the muffin tin to pack the mixture, which prevents it from crumbling.
3. Adjust Seasonings to Taste: Taste the mixture before baking and adjust salt, pepper, and spices to suit your preference.

Storage Tips

To store leftovers, place the cooled muffins in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore crispiness. These muffins can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.

Conclusion

Cheesy Zucchini and Potato Muffins are a versatile and tasty way to enjoy vegetables in a savory muffin form. Perfect as a snack, appetizer, or side dish, they’re simple to make and packed with flavor. With a mix of zucchini, potatoes, Parmesan cheese, and savory seasonings, these muffins are deliciously cheesy, slightly crispy, and full of goodness.

Whether you’re looking for a healthier snack option or a fun new way to prepare vegetables, these muffins will surely be a hit with family and friends. Enjoy each bite of this satisfying, veggie-packed treat!