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Crispy Parmesan Zucchini Potato Muffins: A Savory Delight for Every Occasion

Looking for a snack that is both wholesome and indulgent? Crispy Parmesan Zucchini Potato Muffins are the perfect solution. They combine the subtle sweetness of zucchini, the earthy comfort of potatoes, and the savory kick of Parmesan cheese into golden, crispy bites. Perfect for breakfast, a snack, or even a side for dinner, these muffins are as versatile as they are delicious. Let’s dive into how to make them step by step.

Ingredients

For about 12 muffins, you’ll need:

• 2 medium zucchinis (about 2 cups grated)
• 1 medium potato (about 1 cup grated, peeled)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder (optional for a savory depth)
• 1/2 teaspoon onion powder (optional)
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese (optional for extra gooeyness)
• 2 large eggs
• 1/2 cup all-purpose flour (or whole wheat for a healthier option)
• 1 teaspoon baking powder
• 2 tablespoons olive oil (plus extra for greasing)
• Fresh herbs (optional: parsley, thyme, or chives for garnish)

Step 1: Prepare the Vegetables

1. Grate zucchini and potato using a fine grater.
2. Place the zucchini in a clean kitchen towel or cheesecloth, and squeeze out excess moisture. This step is crucial to ensure your muffins turn out crispy instead of soggy.
3. Do the same with the potato if it’s very wet.

Step 2: Mix the Dry Ingredients

In a medium bowl, combine:

• 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Garlic powder and onion powder (if using)

Whisk them together until evenly distributed.

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