These crispy Parmesan zucchini potato muffins are a fun twist on veggies. They combine grated zucchini and mashed potatoes with a sprinkle of tasty Parmesan for extra yum!
Perfect as a snack or side dish, they’re simple to whip up. I love how they make sneaky veggies fun! Just pop them in the oven and enjoy the delightful crunch. 😋
Key Ingredients & Substitutions
Zucchini: Fresh medium zucchini gives moisture and a subtle flavor. If you can’t find zucchini, yellow squash works well too. For a lower-carb option, consider using grated cauliflower instead.
Potatoes: I like using russets for their creaminess, but Yukon golds are great too. If looking for a lighter alternative, sweet potatoes can add a nice twist.
Parmesan Cheese: Freshly grated Parmesan enhances the flavor. If you’re vegan or lactose intolerant, nutritional yeast can provide a cheesy flavor without dairy. Alternatively, use vegan cheese shreds.
Chives: Fresh chives add a mild onion flavor. If you don’t have chives, green onions or even finely chopped onion work as substitutes.
How Do I Achieve Perfectly Crispy Muffins?
The key to getting those muffins crispy is mainly in how you handle the zucchini. Squeezing out excess moisture is crucial; this step prevents soggy muffins. Here’s how:
- Grate the zucchini and wrap it in a clean towel.
- Twist the towel and apply pressure to release the water; aim for a sponge-like result.
- Make sure your oven is properly preheated, as consistent heat is vital for achieving that golden crust.
Finally, don’t skip the muffin rest after baking. This cooling time helps them firm up and makes them easier to remove from the tin!
Crispy Parmesan Zucchini Potato Muffins Recipe
Ingredients You’ll Need:
For the Muffins:
- 2 medium zucchini, grated
- 2 medium potatoes, peeled and boiled until soft
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup all-purpose flour
- 2 tablespoons chopped fresh chives (plus extra for garnish)
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Cooking spray or oil for greasing muffin tins
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 20–25 minutes to bake. Total time is roughly 40 minutes from start to finish, making it a quick and delightful dish to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Molds:
Start by preheating your oven to 375°F (190°C). While it heats up, lightly grease a muffin tin with cooking spray or a little oil to prevent sticking. You’ll want to make sure each cup is well coated!
2. Prepare the Zucchini:
Take your grated zucchini and place it in a clean kitchen towel or some cheesecloth. Now, gather the edges of the towel and squeeze tightly to remove as much moisture as you can. This step helps keep your muffins from becoming soggy. Set the zucchini aside once you’ve squeezed it.
3. Mash the Potatoes:
In a large mixing bowl, add your boiled potatoes and mash them until they’re smooth. You can use a fork or a potato masher for this. The smoother, the better it’ll blend with the other ingredients!
4. Combine Ingredients:
Now it’s time to mix! Add the squeezed zucchini, grated Parmesan cheese, eggs, flour, chopped chives, garlic powder, salt, and pepper to the mashed potatoes. Stir everything together until it forms a well-combined mixture. Feel free to taste and adjust seasoning as needed!
5. Fill the Muffin Tin:
Scoop the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full. Press down slightly to pack the mixture—it’ll help them hold together better when baking.
6. Bake to Perfection:
Pop the muffin tin into your preheated oven and bake for 20–25 minutes. You’re looking for a golden brown top and a firm texture. Your kitchen will smell delicious while they bake!
7. Cool and Remove:
Once baked, remove the muffin tin from the oven and let it cool for about 5 minutes. Then gently transfer the muffins to a wire rack to cool a bit more. This helps them become a little crispier!
8. Garnish and Serve:
For the final touch, sprinkle some extra chopped chives on top before serving. Enjoy your crispy, cheesy zucchini potato muffins warm, perfect as a snack or a delightful side dish!
Happy cooking, and enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Cheese?
Absolutely! While Parmesan adds a wonderful flavor, you can also use cheddar, mozzarella, or any cheese you prefer. Just keep in mind that different cheeses may alter the texture and taste slightly.
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce, 1/4 cup of mashed banana, or try a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let sit until thickened). These options will help bind the mixture!
How Do I Store Leftovers?
Store any leftover muffins in an airtight container in the fridge for up to 3 days. They can be reheated in a toaster oven or microwave for a quick snack. For longer storage, these muffins freeze well—just wrap them tightly and they’ll keep for up to 3 months!
Can I Make These Muffins Gluten-Free?
Yes, you can! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend or almond flour. Just be sure to check the blend for proper binding agents, as some may need extra moisture compared to regular flour.
