How to Make Delicious Parmesan Zucchini Potato Muffins

Looking for a savory snack or side dish that’s both delicious and Weight Watchers-friendly? These Parmesan Zucchini Potato Muffins are the perfect solution! Packed with wholesome ingredients like zucchini, potatoes, and Parmesan cheese, these muffins are the ideal way to sneak in some veggies while satisfying your taste buds. Whether you’re preparing them for breakfast, a side dish, or a light snack, these muffins are sure to please.

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup grated potato (about 1 small potato)
• 1 1/2 cups all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsweetened applesauce
• 1/2 cup low-fat milk
• 2 large eggs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley (optional, for garnish)
• Salt, to taste

Instructions

Prepare the Vegetables

1. Preheat your oven to 375°F (190°C).
2. Grease a 12-cup muffin tin with non-stick spray or line with muffin liners.
3. Using a box grater, grate the zucchini and potato. Place them in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This will help the muffins stay light and fluffy.
4. Set the grated vegetables aside.

Mix the Wet Ingredients

1. In a large mixing bowl, whisk together the eggs, applesauce, low-fat milk, and olive oil until smooth and well combined.
2. Add in the grated zucchini and potato. Stir until everything is evenly mixed.

Prepare the Dry Ingredients

1. In a separate bowl, combine the flour, Parmesan cheese, garlic powder, onion powder, black pepper, baking powder, and baking soda. Stir to combine.

Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins.
2. If the batter is too thick, you can add a little extra milk to loosen it, but it should remain thick enough to hold its shape in the muffin tin.

Bake the Muffins

1. Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 of the way full.
2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
3. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Garnish and Serve

1. Once cooled, garnish the muffins with a sprinkle of fresh parsley (optional) for a burst of color and freshness.
2. Serve these savory muffins warm or at room temperature. They’re perfect for breakfast, a light snack, or as a side dish with your favorite meal.

Nutritional Information

(Per Muffin)

• Calories: ~120
• Protein: 4g
• Carbohydrates: 16g
• Fat: 5g
• Fiber: 1g
• WW Points: ~4 (depending on your plan)

Why You’ll Love These Muffins

1. Veggie-Packed Goodness: With zucchini and potato, these muffins pack in nutrients while keeping the flavor rich and savory.
2. WW-Friendly: These muffins are low in points, making them an excellent option for those following the Weight Watchers program.
3. Versatile: Perfect for breakfast, lunch, or as a light side for dinner. You can even serve them as a snack to keep your energy up throughout the day.
4. Cheese Lovers Delight: The Parmesan cheese adds a salty, umami flavor that elevates the muffins and makes them irresistibly tasty.
5. Make Ahead: These muffins store well, making them a great option for meal prep. Simply store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Tips for Success

• Squeeze Out Excess Moisture: Grating the zucchini and potato and squeezing out the moisture is key to achieving light and fluffy muffins, as too much moisture can make the batter too dense.
• Adjust the Cheese: If you prefer a stronger cheesy flavor, feel free to add a bit more Parmesan or mix in another type of cheese, like cheddar or mozzarella.
• Make Them Gluten-Free: For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend.
• Customize with Herbs: Experiment with adding different herbs like thyme, basil, or rosemary for added flavor.

Serving Suggestions

• Serve with a Soup or Salad: These muffins make an excellent side to a light soup or fresh salad.
• Great with Eggs: Pair them with scrambled or poached eggs for a balanced breakfast or brunch.
• Top with Greek Yogurt: For an extra creamy touch, spread a little bit of Greek yogurt on top of these muffins before serving.

These Parmesan Zucchini Potato Muffins are a delightful, Weight Watchers-friendly treat that’s perfect for any meal. Packed with flavor and texture, they are a great way to incorporate vegetables into your diet while satisfying your savory cravings. Whether you’re prepping them for breakfast, a snack, or a side dish, these muffins are sure to become a staple in your meal planning. Light, flavorful, and easy to make, what’s not to love?