Description
These savory, cheesy veggie-packed muffins are a perfect snack, side dish, or light meal. They’re crispy on the outside, tender on the inside, and made with wholesome ingredients like zucchini, potatoes, and Parmesan. Great for meal prep and lunchboxes!
Ingredients
- 2 cups grated zucchini (about 2 small zucchinis), squeezed dry
- 1 cup grated potato, squeezed dry
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Cooking spray or oil, for greasing muffin tin
Instructions
1️⃣ Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.
2️⃣ Prep the veggies: In a large bowl, combine the grated zucchini and potato. Use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible — this helps the muffins get nice and crispy.
3️⃣ Mix the batter: Add the eggs, Parmesan, mozzarella, flour, baking powder, garlic powder, salt, and pepper to the bowl. Stir until well combined.
4️⃣ Fill the muffin tin: Divide the mixture evenly among the 12 muffin cups, pressing each portion down slightly to help them hold their shape.
5️⃣ Bake: Place in the oven and bake for 25–30 minutes, or until the tops are golden brown and crispy.
6️⃣ Cool and serve: Let muffins cool in the tin for a few minutes before removing. Serve warm or at room temperature.
Notes
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Make it gluten-free: Substitute all-purpose flour with a gluten-free flour blend.
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Add variety: Try mixing in chopped herbs, cooked bacon, or diced bell peppers for extra flavor.
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Storage: Store leftovers in the fridge for up to 4 days. Reheat in a toaster oven for best texture.
- Prep Time: 15 min
- Cook Time: 30 min