Crispy Parmesan Zucchini Muffins (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium zucchini, grated and excess moisture squeezed out
02 -
1 medium potato, peeled and grated
03 -
1 cup grated Parmesan cheese
04 -
1/2 cup all-purpose flour
05 -
2 large eggs
06 -
1/4 cup green onions, chopped
07 -
1/2 tsp garlic powder
08 -
1/2 tsp onion powder
09 -
1/2 tsp salt
10 -
1/4 tsp black pepper
11 -
1/4 tsp paprika
12 -
Cooking spray or additional olive oil
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Grease your muffin tin with cooking spray or olive oil to prevent sticking.
02 -
Combine the grated zucchini and potato in a large mixing bowl. Use a clean kitchen towel or cheesecloth to squeeze out the excess moisture.
03 -
Add grated Parmesan cheese, all-purpose flour, eggs, green onions, garlic powder, onion powder, salt, black pepper, and paprika to the bowl. Mix thoroughly until well combined.
04 -
Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
05 -
Place the muffin tin in the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
06 -
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm and enjoy.
# Notes:
01 -
For extra flavor, add fresh herbs like parsley or dill before baking.