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Crispy Parmesan Zucchini Potato Muffins

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Here is a recipe for Crispy Parmesan Zucchini Potato Muffins:

Ingredients:

1 medium zucchini, grated and squeezed dry

1 medium potato, grated and squeezed dry

½ cup shredded Parmesan cheese

1 egg, beaten

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

Optional: ½ cup shredded mozzarella, ½ tsp onion powder, 1 tsp Italian seasoning, ½ cup panko breadcrumbs

Instructions:

Preparation: Preheat oven to 400°F (200°C) and grease a muffin tin.

Combine Ingredients: In a bowl, mix the grated zucchini, potato, Parmesan cheese, egg, salt, pepper, and garlic powder. If using, add mozzarella, onion powder, Italian seasoning, and panko breadcrumbs and mix well.

Fill Muffin Tin: Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full, and press down slightly to compact them.

Bake: Bake for 20-25 minutes, or until the tops are golden brown and crispy.

Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve as a side dish or snack.

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