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Crispy Parmesan Zucchini Potato Muffins

Deliciously crispy and savory muffins made with zucchini, mashed potatoes, and Parmesan cheese, perfect for gatherings and easy to customize.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 Medium zucchinis Use firm zucchinis that are bright green for best flavor and texture.
  • 1 cup Grated Parmesan cheese Parmigiano-Reggiano recommended for superior taste.
  • 1 cup Mashed potatoes Homemade for best results.
  • 1 cup Breadcrumbs Panko works wonderfully for crunch.
  • 2 Eggs Whisked to combine with seasonings.
Seasonings
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Oregano
  • 1 tsp Salt
  • 1 tsp Pepper

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and lightly grease a standard 12-cup muffin tin.
  2. Grate the zucchini and squeeze out as much moisture as possible using a clean tea towel.
  3. In a large mixing bowl, whisk together the eggs until smooth and add in garlic powder, onion powder, oregano, salt, and pepper.
  4. Fold in the drained zucchini, mashed potatoes, Parmesan cheese, and breadcrumbs until thoroughly mixed.
  5. Evenly fill each muffin cup with the mixture, pressing down gently to compact.
  6. Place in the preheated oven and bake for 22-25 minutes until golden brown and crispy.

Notes

For best results, don't overcrowd the muffin tin and let the mixture rest briefly. Experiment with different cheeses and vegetables to customize your muffins.