Description
These Crispy Parmesan Zucchini Muffins are a delightful twist on traditional muffins, packed with the goodness of zucchinis and the savory flavors of Parmesan and mozzarella cheeses. They make for a perfect savory snack or a side dish.
Ingredients
Scale
Zucchini Mixture:
- 2 medium zucchinis, grated
- 1 teaspoon salt
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
Wet Ingredients:
- 2 large eggs
- 1/4 cup milk (or a non-dairy alternative)
- 1/4 cup olive oil
- 1 tablespoon fresh parsley, chopped (optional)
- 1/4 cup breadcrumbs (for topping)
Instructions
- Prepare Zucchini: Wash and grate zucchinis, then squeeze out excess moisture.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, spices, and cheeses in a bowl.
- Whisk Wet Ingredients: In a separate bowl, whisk eggs, milk, olive oil, and parsley.
- Combine Ingredients: Gently mix wet ingredients into dry, then fold in zucchini and cheeses.
- Preheat Oven: Preheat to 375°F (190°C) and prepare muffin tin.
- Fill Muffin Cups: Fill cups, sprinkle breadcrumbs, and bake for 20-25 minutes.
- Cool and Serve: Cool in tin, then transfer to a rack. Serve warm or at room temperature.
Notes
- You can customize these muffins by adding diced bell peppers or cooked bacon for extra flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Zucchini Muffins, Savory Muffins, Parmesan Cheese, Baked Snack
