Description
Delightful muffins combining zucchini and potato for a crispy, flavorful snack perfect for any occasion.
Ingredients
Scale
- 2 medium zucchinis, grated (about 2 cups)
- 1 large potato, peeled and grated (about 1½ cups)
- 2 eggs
- ½ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese (optional)
- ¼ cup all-purpose flour (or almond flour for gluten-free)
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Fresh herbs (optional)
- Olive oil or melted butter (for greasing the muffin tin)
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin with olive oil or melted butter.
- Combine the grated zucchini and potato in a large bowl. Squeeze out excess moisture.
- Mix in the eggs, Parmesan, mozzarella, flour, garlic powder, onion powder, salt, and black pepper. Stir until well combined.
- Add in any fresh herbs for extra flavor.
- Fill the muffin tin, distributing the mixture evenly, filling each about ¾ full.
- Bake for 20-25 minutes, or until golden brown and crispy.
- Cool slightly before removing from the tin. Serve warm or at room temperature.
Notes
These muffins are freezer-friendly and perfect for meal prep. Enjoy with marinara sauce or a fresh garden salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 2g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg