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 chunkier 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 that crispy texture in the muffins. You want the zucchini to be as dry as possible.

Mixing the Dry Ingredients

4. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, garlic powder, onion powder, black pepper, and salt. Whisk these ingredients together until they are well combined. This helps to evenly distribute the leavening agents and spices throughout the flour.

Combining the Wet Ingredients

5. In a separate bowl, whisk together the eggs, milk, and olive oil until they are fully combined. I find that using room temperature eggs helps the mixture blend more smoothly. 6. If you’re using fresh parsley and red pepper flakes, add them to the wet mixture now. This adds a lovely flavor and a bit of color to the muffins.

Bringing It All Together

7. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula or wooden spoon. Be careful not to overmix; it’s okay if there are a few lumps. Overmixing can lead to dense muffins, and we want them to be light and fluffy. 8. Next, fold in the grated zucchini, Parmesan cheese, and mozzarella cheese. The cheeses add a wonderful flavor and help with the crispy texture. Make sure the zucchini is evenly distributed throughout the batter.

Preparing the Muffin Tin

9. Line a muffin tin with paper liners or spray it with non-stick cooking spray. I prefer using liners for easy cleanup, but either method works well. 10. 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

11. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. I like to rotate the muffin tin halfway through baking to ensure even cooking. 12. Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. This makes it easier to remove them without falling apart.

Cooling and Serving

13. After 5 minutes, carefully transfer the muffins to a wire rack to cool completely. This step is important because it allows air to circulate around the muffins, keeping them from getting soggy. 14. Once cooled, these crispy Parmesan zucchini muffins can be served warm or at room temperature. They make a fantastic snack, a side dish, or even a light breakfast option.

Storage Tips

15. If you have leftovers (which is rare because they’re so delicious!), store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag. 16. To reheat, simply pop them in the microwave for about 20-30 seconds or warm them in the oven at 350°F (175°C) for about 10 minutes. Enjoy your crispy Parmesan zucchini

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 light lunch, or even as a tasty appetizer at your next gathering. 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