Crispy Parmesan Zucchini Potato Muffins

Oh wow, Crispy Parmesan Zucchini Potato Muffins sound amazing—savory, cheesy, and perfect as a snack or side 🧀🥒🥔. Here’s a solid recipe:

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Ingredients (makes ~12 muffins)

• 1 medium zucchini, grated

• 1 medium potato, peeled and grated

• ½ cup grated Parmesan cheese

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt (plus extra for sprinkling)

• ¼ teaspoon black pepper

• 2 large eggs

• ¼ cup olive oil (or melted butter)

• Optional: 1 teaspoon garlic powder or herbs like thyme/oregano

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Instructions

1. Preheat oven: 375°F (190°C) and line a muffin tin with paper liners or lightly grease.

2. Prep veggies:

   • Grate zucchini and potato.

   • Squeeze out excess liquid using a clean kitchen towel or paper towel (this helps muffins stay crispy).

3. Mix dry ingredients:

   • In a bowl, combine flour, baking powder, baking soda, salt, pepper, and Parmesan.

4. Mix wet ingredients:

   • In another bowl, whisk eggs and olive oil.

5. Combine:

   • Fold the grated zucchini and potato into the wet mixture.

   • Add dry ingredients and gently mix until just combined.

6. Fill muffin tin:

   • Spoon the batter into the prepared muffin tin, filling about ¾ full.

   • Optional: sprinkle extra Parmesan or a pinch of salt on top for crispiness.

7. Bake:

   • 25–30 minutes, until golden brown and a toothpick inserted comes out clean.

   • Let cool a few minutes before removing from the tin.

8. Serve:

   • Perfect warm with sour cream, yogurt, or your favorite dip.

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💡 Tips for extra crispiness:

• Don’t skip squeezing out the liquid from zucchini and potato.

• You can broil for 1–2 minutes at the end for a golden top.

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If you want, I can also give a “super crispy, cheesy, bite-size version” perfect for appetizers or party snacks. Want me to do that?