Here’s a tasty, easy recipe for Crispy Parmesan Zucchini Potato Muffins—great as a side dish, snack, or breakfast item.
Crispy Parmesan Zucchini Potato Muffins
Ingredients (makes 12 muffins)
- 1½ cups grated zucchini (about 1 medium)
- 1½ cups grated potato (Yukon gold or russet)
- 2 large eggs
- ⅓ cup grated Parmesan cheese
- ¼ cup shredded mozzarella (optional, for extra melt)
- 2 tbsp all-purpose flour (or breadcrumbs)
- 2 tbsp olive oil or melted butter
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional: chopped parsley or chives
Instructions
- Prep the oven & pan
Preheat oven to 400°F (205°C). Grease a muffin tin well or use silicone liners. - Remove moisture (important!)
Place grated zucchini and potato in a clean kitchen towel and squeeze out as much liquid as possible—this is key for crispiness. - Mix the batter
In a large bowl, combine zucchini, potato, eggs, Parmesan, mozzarella (if using), flour, olive oil, garlic powder, onion powder, salt, and pepper. Mix until evenly combined. - Fill muffin cups
Divide mixture evenly, pressing down slightly to compact. - Bake
Bake for 22–27 minutes, until golden brown and crispy on top. - Optional extra crisp
Broil for 1–2 minutes at the end—watch closely. - Cool & serve
Let rest 5 minutes before removing. Garnish with herbs if desired.
Tips for Extra Crispiness
- Use metal muffin tins instead of silicone if possible
- Don’t overfill—compact muffins crisp better
- Add 1 extra tablespoon of Parmesan on top before baking
Variations
- Gluten-free: Use almond flour or GF breadcrumbs
- Low-carb: Skip flour and add 1 more tbsp Parmesan
- Spicy: Add a pinch of red pepper flakes
If you want, I can also give you an air fryer version or make these kid-friendly or freezer-ready.
