Name: Parmesan Zucchini Potato Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: cooking spray; 1 zucchini, shredded; 1 gold potato, shredded; 1 cup grated parmesan cheese; 1/2 cup all-purpose flour; 2 eggs; 1/2 green onion, chopped; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon smoked paprika

Parmesan Zucchini Potato Muffins

These zucchini potato Parmesan muffins are delicious, savory muffins, suitable for breakfast, but also a clever accompaniment to soup at lunchtime, or as a take-along morning work snack.

35 min total 10 min prep 20 min cook 12 96 cal

Instructions

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1 Preheat the oven to 375 degrees F (190 degrees C). Spray a nonstick muffin pan with cooking spray or rub with oil.
2 Place shredded zucchini and potato in a cheesecloth and wrap cloth over the vegetables. Over a bowl, squeeze vegetables to remove as much water as possible. Open up the cheesecloth, and squeeze handfuls of vegetables to extract more water, then place back in the cheesecloth to rest.
3 Add drained vegetables, Parmesan cheese, flour, eggs, onion, garlic powder, onion powder, salt, black pepper, and paprika to a bowl; stir to combine thoroughly. Fill muffin cups about 3/4 full with the mixture.
4 Bake in the preheated oven until golden brown and a toothpick inserted near the middle comes out clean, 20 to 25 minutes. Let sit for 5 minutes, then remove from the muffin pan.