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In recent years, there has been a distinct shift towards healthier eating habits, with many individuals seeking nutritious and vegetable-based snacks that do not compromise on flavor. The focus has shifted from traditional, calorie-laden snacks to options that are both delicious and packed with wholesome ingredients. One standout recipe that exemplifies this trend is the Crispy Parmesan Zucchini Potato Muffins. These savory muffins are not only a delightful treat for your taste buds but also a nourishing addition to your diet.

Crispy Parmesan Zucchini Potato Muffins

Discover a deliciously healthy snack with Crispy Parmesan Zucchini Potato Muffins! These savory treats blend the goodness of zucchini and potatoes, creating a satisfying texture. Perfect for any occasion, they're easy to prepare and can be enjoyed as a quick snack, appetizer, or side dish. Packed with nutrients and flavor, these muffins will delight your taste buds without compromising on health. Dive into this simple recipe and elevate your snacking game!
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Ingredients
  

2 medium zucchinis, grated

2 medium potatoes, grated (Russet or Yukon Gold work well)

1 cup all-purpose flour

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

2 large eggs

1/4 cup milk

1 tsp garlic powder

1 tsp onion powder

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes (optional, for heat)

1/4 cup fresh parsley, chopped (or 1 tbsp dried parsley)

Olive oil spray (for greasing the muffin tin)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with olive oil spray or line it with muffin liners for easier removal.

    Prepare the Zucchini and Potatoes: In a large mixing bowl, place the grated zucchini and potatoes. To remove excess moisture, sprinkle them with a little salt and let them sit for 10 minutes. Afterward, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible.

      Mix the Dry Ingredients: In another bowl, whisk together the flour, Parmesan cheese, mozzarella cheese, garlic powder, onion powder, baking powder, salt, black pepper, and red pepper flakes (if using).

        Combine Wet Ingredients: In a separate bowl, whisk the eggs and milk together until fully combined.

          Combine Ingredients: Add the squeezed zucchini and potatoes to the bowl with the dry ingredients. Then, pour in the egg and milk mixture. Add the chopped parsley and fold everything together until just combined. Do not overmix.

            Fill the Muffin Tin: Using a spoon, fill each muffin cup with the mixture, pressing it down slightly to ensure they hold their shape.

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

                Cool and Serve: Once baked, remove from the oven and allow the muffins to cool for about 5 minutes in the tin before transferring them to a wire rack. Serve warm as a snack, appetizer, or side dish.

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 12 muffins