Ingredients:
– 2 medium zucchinis, grated
– 2 medium potatoes, peeled and grated
– 1 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 2 large eggs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– Cooking spray or olive oil for greasing the muffin tin
Instructions:
1. Preheat the Oven:
– Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or olive oil.
2. Prepare the Vegetables:
– In a large bowl, combine the grated zucchini and grated potatoes. Squeeze out excess moisture using a clean kitchen towel or cheesecloth.
3. Mix the Ingredients:
– Add the grated Parmesan cheese, flour, eggs, chopped parsley, minced garlic, onion powder, salt, black pepper, and paprika to the bowl with the zucchini and potato mixture. Mix well until all ingredients are thoroughly combined.
4. Fill the Muffin Tin:
– Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake the Muffins:
– Bake in the preheated oven for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve:
– Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 12 muffins
These Crispy Parmesan Zucchini Potato Muffins make a delightful snack or side dish, perfect for any gathering! Enjoy!
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Weight watchers points
About 3-4 points per muffin
