Crispy Parmesan Zucchini Muffins: A Deliciously Healthy Snack Recipe

Crispy Parmesan Zucchini Muffins are a delightful twist on traditional muffins that will leave your taste buds dancing with joy. As a lover of all things savory, I was thrilled to discover this recipe that combines the wholesome goodness of zucchini with the rich, nutty flavor of Parmesan cheese. These muffins not only make for a perfect snack but also serve as a fantastic side dish for any meal. The history of zucchini in culinary traditions dates back to ancient times, and its versatility has made it a beloved ingredient in various cuisines around the world.

What I adore about Crispy Parmesan Zucchini Muffins is their incredible texture—crispy on the outside and soft on the inside. They are not only delicious but also convenient to prepare, making them an ideal choice for busy weeknights or weekend brunches. Whether you’re looking to sneak in some veggies or simply want a tasty treat, these muffins are sure to become a favorite in your household. Join me as we dive into this scrumptious recipe that celebrates the delightful marriage of zucchini and Parmesan!

Ingredients:

• 2 medium zucchinis, grated
• 1 teaspoon salt
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 large eggs
• 1/4 cup milk (or a non-dairy alternative)
• 1/4 cup olive oil
• 1 tablespoon fresh parsley, chopped (optional)
• 1/4 teaspoon red pepper flakes (optional, for a kick)

Preparing the Zucchini

1. Start by preheating your oven to 375°F (190°C). This ensures that your muffins will bake evenly and come out perfectly crispy. 2. Grate the zucchinis using a box grater or a food processor. I like to use the larger holes for a nice texture. 3. Once grated, place the zucchini in a clean kitchen towel or cheesecloth. Gather the edges and twist to squeeze out as much moisture as possible. This step is crucial for achieving crispy muffins, so don’t skip it! 4. After squeezing, place the drained zucchini in a large mixing bowl.

Mixing the Dry Ingredients

5. In a separate bowl, combine the all-purpose flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt. Whisk them together until well mixed. This helps to evenly distribute the leavening agents and spices throughout the flour. 6. Add the grated Parmesan cheese and mozzarella cheese to the dry mixture. Toss them together to coat the cheese with flour, which helps prevent clumping during baking.

Combining Wet Ingredients

7. In another bowl, beat the two large eggs. Then, add the milk and olive oil to the eggs and whisk until well combined. If you’re using fresh parsley and red pepper flakes, you can add them to this mixture as well for extra flavor. 8. Pour the wet ingredients into the bowl with the drained zucchini. Stir until the zucchini is well coated with the egg mixture.

Bringing It All Together

9. Gradually add the dry ingredients to the wet zucchini mixture. I like to do this in three parts, folding gently with a spatula after each addition. Be careful not to overmix; you want the ingredients just combined for the best texture. 10. Once everything is mixed, the batter should be thick and slightly lumpy. This is perfect for our muffins!

Preparing the Muffin Tin

11. Line a muffin tin with paper liners or grease it with cooking spray or olive oil. This will help prevent the muffins from sticking and make cleanup easier. 12. Using a spoon or an ice cream scoop, fill each muffin cup about 3/4 full with the batter. This allows room for the muffins to rise without overflowing.

Baking the Muffins

13. Place the muffin tin in the preheated oven and bake for 20-25 minutes. I usually check them at the 20-minute mark. The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean. 14. Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps maintain their crispy texture.

Serving Suggestions

15. These crispy Parmesan zucchini muffins are delicious served warm or at room temperature. They make a fantastic snack, a side dish for dinner, or even a breakfast option. 16. If you want to elevate the flavor, consider serving them with a side of marinara sauce for dipping or a dollop of sour cream or Greek yogurt.

Storage Tips

17. If you have leftovers (which is rare because they’re so good!), store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave before serving. 18. For longer storage, you can freeze the muffins. Just make sure they are completely cooled, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw in the

Conclusion:

In summary, these Crispy Parmesan Zucchini Muffins are an absolute must-try for anyone looking to elevate their snack game or add a delightful twist to their meal prep. The combination of fresh zucchini and savory Parmesan creates a flavor explosion that is both satisfying and nutritious. Plus, they are incredibly versatile! You can enjoy them as a side dish, a quick breakfast on the go, or even as a party appetizer. Feel free to experiment with variations by adding herbs like basil or oregano, or even incorporating other veggies such as carrots or bell peppers for an extra crunch. You could also swap out the Parmesan for a different cheese, like feta or cheddar, to suit your taste preferences. I encourage you to give this recipe a try and experience the deliciousness for yourself. Once you’ve made these Crispy Parmesan Zucchini Muffins, I’d love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your creations. Let’s spread the joy of cooking together! Print