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In recent years, the demand for healthy snacks and side dishes has surged, as more individuals seek to incorporate nutritious options into their diets while still enjoying delicious flavors. This trend stems from a growing awareness of the importance of balanced nutrition and the desire to reduce processed foods in favor of fresh, wholesome ingredients. One delightful solution to satisfying your cravings without the guilt is the Crispy Parmesan Zucchini Potato Muffins. These muffins are not only scrumptiously tasty but also packed with nutrients, making them an ideal addition to your culinary repertoire.

Crispy Parmesan Zucchini Potato Muffins

Discover the perfect blend of flavor and nutrition with Crispy Parmesan Zucchini Potato Muffins. These easy-to-make muffins are not just a tasty snack but also a great addition to your meal prep. Packed with fresh zucchini and potatoes, they offer a crispy exterior and soft interior that will delight everyone. Customize them with herbs or spices for a personal touch, and enjoy them warm or as part of a nutritious meal. Perfect for any occasion!
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Ingredients
  

1 medium zucchini, grated and excess moisture squeezed out

1 large potato, peeled and grated

1 cup shredded Parmesan cheese

1/2 cup all-purpose flour

1/4 cup breadcrumbs (preferably panko)

2 large eggs, beaten

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.

    Prepare the Vegetables: In a large mixing bowl, combine the grated zucchini and potato. Use a clean kitchen towel or cheesecloth to squeeze out any excess moisture from both the zucchini and potato, ensuring the muffins are crispy.

      Mix Dry Ingredients: In a separate medium bowl, mix together the all-purpose flour, breadcrumbs, Parmesan cheese, dried oregano, salt, black pepper, and red pepper flakes.

        Combine: Add the dry ingredients to the zucchini and potato mixture. Pour in the beaten eggs and minced garlic. Stir until well combined, ensuring all the vegetables are evenly coated with the mixture.

          Fill Muffin Tin: Spoon the mixture into the prepared muffin tin, filling each cup to the top.

            Bake: Place in the preheated oven and bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

              Cool and Serve: Once baked, remove from the oven and let the muffins cool in the tin for about 5 minutes. Carefully transfer them to a wire rack to cool completely. Garnish with chopped parsley before serving.

                Enjoy: These muffins are deliciously crispy and can be served warm or at room temperature. They make a perfect snack or a side dish!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 muffins