Crispy Parmesan Zucchini Potato Muffins

 

Ingredients:

Makes 12 muffins

For the Muffins:

• 1 medium zucchini , grated (about 1 cup)
• 1 medium russet potato , peeled and grated (about 1 cup)
• 1/2 cup shredded cheddar  cheese
• 1/4 cup grated Parmesan cheese , divided
• 1/4 cup all-purpose flour
• 1 large egg , lightly beaten
• 2 green onions , finely chopped
• 1 clove garlic , minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano (optional, for extra flavor)

For Topping:

• 2 tbsp melted butter
• 2 tbsp grated Parmesan cheese

Instructions:

Step 1: Preheat & Prep

1. Preheat your oven to 400°F (200°C) . Grease a 12-cup muffin tin or line it with silicone muffin liners for easy removal.

Step 2: Prepare the Zucchini and Potato

1. Grate the zucchini and potato using a box grater. Place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Excess moisture can make the muffins soggy.

Step 3: Mix the Ingredients

1. In a large mixing bowl, combine the grated zucchini, grated potato, cheddar cheese, 2 tablespoons of Parmesan cheese, flour, egg, green onions, garlic, salt, pepper, and oregano (if using). Mix until well combined.

Step 4: Fill the Muffin Tin

1. Divide the mixture evenly among the 12 muffin cups, pressing down gently to compact the mixture and create a flat top.

Step 5: Add the Topping

1. Brush the tops of the muffins with melted butter and sprinkle the remaining 2 tablespoons of Parmesan cheese evenly over each muffin.

Step 6: Bake

1. Bake for 20–25 minutes , or until the tops are golden brown and crispy, and the muffins are cooked through.
2. Let the muffins cool in the pan for 5 minutes before carefully removing them.

Step 7: Serve

1. Serve warm as a snack, appetizer, or side dish. Garnish with additional chopped green onions or fresh herbs if desired.