Description
Crispy Zucchini and Potato Muffins with Parmesan.
Ingredients
Scale
- 2 medium zucchinis, grated
- 2 medium potatoes, grated
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 eggs
- 1/4 cup chopped onion
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F) and grease a muffin pan.
- In a large bowl, mix the grated zucchini and potatoes. Press the mixture to remove excess liquid.
- Add Parmesan cheese, flour, eggs, onion, garlic powder, salt, and pepper. Mix well until everything is combined.
- Using a spoon, fill each compartment of the muffin pan with the mixture, making sure not to fill them more than 3/4 full.
- Bake for 25-30 minutes or until the muffins are golden and crispy on the outside.
- Remove from the oven and let cool for a few minutes before unmolding.
- Serve hot as an appetizer or side dish.
Notes
- These muffins are perfect as an appetizer or side dish.
- The combination of zucchini and potato with Parmesan cheese gives them a spectacular flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 2
- Sodium: 150
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 5
- Cholesterol: 50
Keywords: #MuffinsDeCalabacin, #RecetaSaludable, #CocinaFacil, #ComidaCasera, #Aperitivos, #CocinaVegetariana, #Calabacines, #Patatas, #QuesoParmesano, #RecetasDeliciosas