Description
A delicious and savory snack blending zucchini, potatoes, and Parmesan cheese for a perfect breakfast or snack option.
Ingredients
Scale
- 2 medium zucchinis, grated
- 2 medium potatoes, grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 1 teaspoon baking powder
- Salt and pepper, to taste
- 1/4 cup vegetable oil
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- Place the grated zucchini and potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, combine zucchini, potatoes, onion, garlic, flour, Parmesan, baking powder, eggs, salt, and pepper.
- Stir in the vegetable oil until well combined.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before transferring to a wire rack. Serve warm with sour cream and chives.
Notes
Ensure you squeeze out excess moisture from zucchini and potatoes to avoid soggy muffins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sodium: 200mg
- Fat: 12g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
Keywords: zucchini, potato, muffins, parmesan, savory snack