These zucchini and potato savory muffins are a delicious and healthy alternative to traditional muffins. Packed with veggies, Parmesan cheese, and fresh herbs, they’re perfect as a snack, appetizer, or light meal. The refreshing cucumber sauce adds a creamy and tangy touch that complements the muffins beautifully.
Preparation Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 12 muffins
Ingredients:
For the Muffins:
- Zucchini: 2 medium-sized, grated
- Salt: To taste
- Potato: 1 large, grated
- Semolina: 3 tablespoons
- Milk: 50 ml (1/4 cup)
- Parsley: Chopped (to taste)
- Dill: Chopped (to taste)
- Parmesan Cheese: 50-60 g (grated)
- Black Pepper: To taste
- Olive Oil: 2 tablespoons
- Eggs: 2 large
- Flour: 70 g (1/2 cup)
- Baking Powder: 1 teaspoon
- Red Bell Pepper: 1, diced
For the Sauce:
- Greek Yogurt or Sour Cream: 2 tablespoons
- Cucumber: 2, grated
- Olives: 3, chopped
- Garlic: 1 clove, minced
Directions:
Prepare the Vegetables:
- Grate the zucchini and sprinkle with salt. Let it sit for 10 minutes to release excess moisture.
- Grate the potato and squeeze out the water.
- Use a clean kitchen towel or paper towel to squeeze out any remaining water from the zucchini and potato.
Prepare the Muffin Mixture:
- In a large bowl, combine the grated zucchini and potato.
- Add the semolina and milk, stirring to combine.
- Mix in the chopped parsley, dill, grated Parmesan cheese, and diced red bell pepper.
- Season with salt and black pepper to taste.
- Stir in olive oil and the beaten eggs until well mixed.
- Add the flour and baking powder, and mix until the batter is well combined.
Bake the Muffins:
- Preheat the oven to 180°C (350°F).
- Grease a muffin tin with olive oil or line with muffin liners.
- Scoop the batter into the muffin tin, filling each cup about three-quarters full.
- Bake for 20 minutes, or until golden brown and cooked through.
Prepare the Sauce:
- In a small bowl, combine Greek yogurt or sour cream with grated cucumbers.
- Add chopped olives and minced garlic.
- Mix well until the sauce is creamy and well combined.
Serve:
- Serve the warm muffins with the refreshing cucumber sauce on the side.
Serving Suggestions:
- Pair with a fresh salad for a light lunch.
- Serve as a side with soups or stews.
- Use as an appetizer for parties or gatherings.
- Enjoy as a quick and healthy snack.
- Add to a brunch spread with other savory treats.
Cooking Tips:
- Ensure the zucchini and potato are well-drained to avoid a watery batter.
- Adjust the seasoning and herbs to your taste preference.
- Use freshly grated Parmesan for the best flavor.
- For a spicier version, add a pinch of chili flakes to the batter.
- Test for doneness by inserting a toothpick into the muffins; it should come out clean.
Nutritional Benefits:
- Zucchini and Potato: Rich in fiber and essential vitamins.
- Eggs: Provide high-quality protein and nutrients.
- Parmesan Cheese: Adds calcium and protein to the dish.
- Cucumber Sauce: Low in calories and hydrating, thanks to the cucumbers.
Dietary Information:
- Vegetarian-friendly.
- Contains gluten and dairy.
- Can be made gluten-free by using gluten-free flour.
Nutritional Facts (Per Muffin):
- Calories: 90
- Protein: 4 g
- Carbohydrates: 8 g
- Fat: 4 g
- Fiber: 1 g
- Sodium: 120 mg
Storage:
- Store muffins in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven before serving.
- Freeze for up to 2 months; thaw overnight in the refrigerator and reheat as needed.
Why You’ll Love This Recipe:
- A creative way to enjoy vegetables in a tasty and portable form.
- Perfectly paired with a refreshing cucumber sauce for added flavor.
- Easy to prepare with simple, wholesome ingredients.
- Versatile and great for snacks, meals, or entertaining.
Conclusion:
These zucchini and potato savory muffins are a delightful addition to any meal or snack time. Packed with fresh herbs, Parmesan cheese, and a variety of vegetables, they’re flavorful, nutritious, and easy to make. Pair them with the creamy cucumber sauce for a refreshing touch, and enjoy a dish that’s as delicious as it is versatile!
Frequently Asked Questions:
1. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a slightly sweeter and nutrient-rich version.
2. Can I substitute the Parmesan cheese?
Yes, you can use cheddar, gouda, or nutritional yeast for a similar flavor.
3. Can I make this dish gluten-free?
Yes, substitute all-purpose flour with a gluten-free alternative and use gluten-free baking powder.
4. Can I skip the red bell pepper?
Yes, the bell pepper is optional and can be replaced with other vegetables like corn or mushrooms.
5. Can I prepare the batter in advance?
It’s best to bake the muffins immediately after preparing the batter, but you can refrigerate it for up to 2 hours.
6. How do I store the cucumber sauce?
Store the sauce in an airtight container in the refrigerator for up to 2 days. Stir before serving.
7. Can I bake these in a loaf pan instead of a muffin tin?
Yes, bake in a greased loaf pan at the same temperature for 30-35 minutes.
8. What can I serve with these muffins besides the sauce?
They pair well with a green salad, soup, or scrambled eggs.
9. Can I freeze the muffins?
Yes, freeze in a single layer on a tray before transferring to a freezer-safe bag. Reheat in the oven or microwave before serving.
10. How do I prevent the muffins from sticking to the pan?
Grease the muffin tin well with olive oil or use non-stick muffin liners.