These zucchini and potato muffins are a savory and healthy snack or side dish, combining fresh vegetables, Parmesan cheese, and herbs. They’re easy to make and perfect for any meal. Enjoy them with a tangy Greek yogurt sauce for added flavor.
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
Ingredients
For the Muffins:
- 2 zucchini
- Salt
- 1 large potato
- 3 tablespoons semolina
- 50 ml (1/4 cup) milk
- Parsley, chopped
- Dill, chopped
- 50-60 grams Parmesan cheese, grated
- Black pepper
- 2 tablespoons olive oil
- 2 eggs
- 70 grams (1/2 cup) flour
- 1 teaspoon baking powder
- 1 red pepper, diced
For the Sauce:
- 2 tablespoons Greek yogurt or sour cream
- 2 cucumbers, grated
- 3 olives, chopped
- 1 garlic clove, minced
Directions
Prepare the Vegetables:
- Grate the zucchini and sprinkle with salt. Let it steep for 10 minutes.
- Grate the potato.
- Squeeze out the excess water from both the zucchini and potato using a clean kitchen towel or paper towel.
Prepare the Muffin Mixture: 4. In a large mixing bowl, combine the grated zucchini and potato. 5. Add 3 tablespoons of semolina and 50 ml of milk. Stir to combine. 6. Add chopped parsley and dill, and 50-60 grams of grated Parmesan cheese. 7. Season with salt and black pepper to taste. 8. Add 2 tablespoons of olive oil and stir. 9. Beat 2 eggs and add them to the mixture. Stir well. 10. Add 70 grams of flour and 1 teaspoon of baking powder. Mix until well combined. 11. Stir in the diced red pepper.
Bake the Muffins: 12. Preheat the oven to 180°C (350°F). 13. Grease a muffin tin with olive oil or line with muffin liners. 14. Scoop the mixture into the muffin tin, filling each cup about three-quarters full. 15. Bake in the preheated oven for 20 minutes, or until golden brown and cooked through.
Prepare the Sauce: 16. In a small bowl, combine 2 tablespoons of Greek yogurt or sour cream. 17. Grate the cucumbers and chop the olives, then add them to the bowl. 18. Mince the garlic and add it to the mixture. 19. Mix well.
Serve: 20. Serve the zucchini and potato muffins warm, with a side of the Greek yogurt sauce.
Serving Suggestions
- Garnish with additional fresh herbs like parsley or dill.
- Serve with a light side salad for a complete meal.
Cooking Tips
- Ensure you squeeze out as much water as possible from the zucchini and potatoes to prevent the muffins from becoming too soggy.
- Adjust the seasoning according to your taste preference.
Nutritional Benefits
- Zucchini and Potatoes: Provide vitamins, minerals, and fiber.
- Eggs and Parmesan Cheese: Add protein and healthy fats.
- Greek Yogurt: Offers probiotics and additional protein.
Dietary Information
- Vegetarian: This recipe is vegetarian.
- Gluten-Free Option: Use gluten-free flour and semolina to make this recipe gluten-free.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet or oven to maintain crispiness.
Why You’ll Love This Recipe
- Healthy and Nutritious: Packed with vegetables, protein, and healthy fats.
- Easy to Make: Simple ingredients and straightforward steps.
- Delicious and Satisfying: A flavorful and comforting meal.
- Versatile: Perfect for lunch, dinner, or as a side dish.
Conclusion
These Zucchini and Potato Muffins with Greek Yogurt Sauce are a nutritious and delicious option that is easy to prepare. Enjoy the blend of fresh vegetables, herbs, and cheese, paired with a refreshing yogurt sauce. Give it a try and enjoy the wholesome goodness of this delightful dish! Bon appétit!
Frequently Asked Questions (FAQs)
- Can I add other vegetables to the muffins?
- Yes, you can add other vegetables like grated carrots or chopped spinach for extra flavor and nutrition.
- Can I use a different type of cheese?
- Absolutely! You can substitute Parmesan with other cheeses like cheddar, feta, or mozzarella.
- Can I make these muffins ahead of time?
- Yes, these muffins can be made ahead of time and stored in the refrigerator. Reheat them in the oven or microwave before serving.
- Can I freeze the muffins?
- Yes, you can freeze the muffins. Let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw and reheat before serving.
- What if I don’t have semolina?
- You can use cornmeal or additional flour as a substitute for semolina.
- Can I make the sauce dairy-free?
- Yes, you can use a dairy-free yogurt alternative to make the sauce.
- How can I make these muffins vegan?
- You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a vegan cheese substitute.
- What can I serve with these muffins?
- These muffins pair well with a fresh green salad, grilled chicken, or fish for a complete meal.
- How many muffins does this recipe make?
- This recipe makes approximately 12 standard-sized muffins.
- Can I add spices to the muffin batter?
- Yes, you can add spices like garlic powder, onion powder, or Italian seasoning to the batter for extra flavor.