Parmesan Zucchini Potato Muffins 

 

Serves: 4

Preparation: 15 minutes

Cooking Time: 30 minutes

Cooling Time: 15 minutes

 

Taken from New Mediterranean Diet Recipes

as advertised online

 

 

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Ingredients:

 

• 2 medium potatoes, peeled and grated

• 1 medium zucchini, grated

• 1 small onion, finely chopped

•  cloves garlic, minced

• 1/2 cup grated Parmesan cheese

• 1/4 cup all-purpose flour

• 2 large eggs, lightly beaten

• 2 tablespoons olive oil

• Salt and pepper to taste

• Chopped chives or green onions for garnish (optional)

 

Method

 

1. Prepare the Vegetables:

2. Grate the potatoes and zucchini. Squeeze out as much excess liquid as possible using a clean kitchen towel or paper towels. This step is crucial for crispy muffins.
    

3. Finely chop the onion and mince the garlic.
    

4. Combine Ingredients:

5. In a large bowl, combine the grated potatoes, zucchini, chopped onion, minced garlic, grated Parmesan cheese, and flour.
    

6. Add the beaten eggs and olive oil. Season with salt and pepper to taste.
    

7. Mix everything well until all ingredients are evenly distributed.
    

8. Bake the Muffins:

9. Preheat your oven to 375°F (190°C).
    

10. Grease a muffin tin or line it with muffin liners.
     

11. Spoon the mixture into the muffin cups, filling each about three-quarters full.
     

12. Bake for 25-30 minutes, or until the muffins are golden brown and crispy on top.
     

13. Garnish and Serve:

14. Let the muffins cool slightly in the muffin tin before transferring them to a serving plate.
     

15. Garnish with chopped chives or green onions, if desired.
     

16. Serve warm and enjoy!

 

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