Description
These Crispy Parmesan Zucchini Muffins are a delicious and easy way to enjoy zucchini. They are savory, satisfying, and perfect for a snack or appetizer.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup shredded Parmesan cheese
- 1 cup all-purpose flour
- 1/2 cup breadcrumbs (preferably panko for extra crispiness)
- 2 large eggs
- 1/2 teaspoon baking powder
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley or chives for garnish (optional)
- Olive oil or cooking spray (for greasing the muffin tin)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare a muffin tin by greasing it with olive oil or using cooking spray.
- Rinse and dry the zucchinis. Grate them and squeeze out excess moisture using a clean kitchen towel or paper towel.
- In a large mixing bowl, combine the grated zucchini, Parmesan cheese, all-purpose flour, breadcrumbs, eggs, minced garlic, baking powder, oregano, salt, and black pepper. Mix until just combined.
- Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until golden brown and crispy.
- Remove from the oven, let cool in the tin for 5 minutes, then transfer to a wire rack.
- Garnish with parsley or chives if desired.
- Serve warm.
Notes
- Leftover muffins can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
- For extra crispy tops, broil for 1-2 minutes after baking, watching closely.
- Muffins freeze well. Wrap tightly and store in a freezer-friendly bag for up to 2 months.
- Experiment with different seasoning blends.
- If using frozen zucchini, thaw and drain thoroughly before use.
- Serve with a side salad or sour cream for dipping.
- For vegan muffins, substitute eggs with flax eggs and use vegan cheese.
- Muffins are done when golden brown and a toothpick inserted comes out clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg