08/04/2026
🌿 Table Ready Tuesday 🌿
These muffins look SO yummy! 😋
Stop by Arcadia Farmer's Market General Store to grab farm-fresh produce from local businesses.
So fresh - So easy!
Crispy Parmesan Zucchini Potato Muffins
Ingredients:
2 medium zucchinis, grated
2 medium potatoes, peeled and grated
1/2 cup grated Parmesan cheese
1/4 cup all-purpose flour
2 large eggs
2 green onions, finely sliced
1 garlic clove, minced
1/2 teaspoon dried oregano
Step 1: Preheat the Oven
Preheat to 375°F (190°C). Grease a 12-cup muffin tin well with cooking spray or a bit of olive oil.
Step 2: Grate and Drain Veggies
Grate zucchini and potato, then use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible. This is key for that golden crispy edge!
Step 3: Mix the Batter
In a large mixing bowl, combine the drained zucchini and potato with Parmesan, flour, eggs, green onions (if using), garlic powder, onion powder, salt, pepper, and paprika. Stir until everything is evenly combined.
Step 4: Fill the Muffin Tin
Spoon the mixture evenly into the muffin cups—fill each about ¾ full. Use the back of the spoon to lightly press down and smooth the tops.
Step 5: Bake
Place in the oven and bake for 20–25 minutes, until golden brown and crispy on top. A toothpick inserted should come out clean.
Step 6: Cool and Serve
Let them cool in the muffin tin for 5 minutes, then gently remove and transfer to a wire rack to cool completely. They firm up as they cool—and get even crispier!
Great for brunch with eggs, avocado's and fruit!
Thank you, Recipes by Rosie! Go to https://l1nq.com/mgxcx7t for the complete recipe.
