Crispy Parmesan Zucchini Potato Muffins

Looking for a fun and savory way to sneak in some extra veggies? These Crispy Parmesan Zucchini Potato Muffins are cheesy, golden, and bursting with flavor in every bite. Made with grated zucchini and potatoes, bound together with eggs and cheese, and baked to crispy perfection in a muffin tin, they’re perfect as a snack, side dish, or even a veggie-packed breakfast.

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Why You’ll Love This Recipe
Crispy & Cheesy – Golden edges with a soft, cheesy center.
Kid-Friendly – A delicious way to enjoy veggies in muffin form.
Easy to Make – Simple ingredients and a muffin tin do all the magic.
Great for Meal Prep – Make ahead and reheat for quick snacks or lunches.
Versatile – Serve for breakfast, brunch, or as a savory side dish.

Ingredients You’ll Need

For the Muffins:

• 2 cups shredded zucchini (squeezed to remove excess water)
• 1 ½ cups shredded russet or Yukon gold potato (also squeezed dry)
• 1 cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• 2 large eggs
• ¼ cup breadcrumbs (regular or panko)
• 2 tbsp all-purpose flour (or gluten-free flour)
• 2 cloves garlic, minced
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp chopped fresh parsley (optional)

Optional Toppings:

• Extra Parmesan cheese
• Sour cream or Greek yogurt (for dipping)
• Chopped chives or green onions

Tools You’ll Need

• Muffin tin (12-cup)
• Box grater or food processor
• Cheesecloth or clean kitchen towel (for squeezing moisture)
• Mixing bowls
• Measuring cups and spoons
• Spoon or ice cream scoop

Step-by-Step Instructions

Step 1: Prep the Vegetables
Grate the zucchini and potatoes using a box grater or food processor.
Place both in a cheesecloth or clean towel and squeeze out as much water as possible—this helps the muffins crisp up and hold together.

Step 2: Mix the Muffin Batter
In a large bowl, combine the squeezed zucchini and potato with Parmesan, mozzarella, eggs, breadcrumbs, flour, garlic, onion powder, salt, pepper, and parsley if using.
Mix thoroughly until everything is well combined.

Step 3: Preheat Oven & Prep Pan
Preheat your oven to 400°F (200°C).
Grease a standard 12-cup muffin tin with cooking spray or a thin layer of oil to prevent sticking.

Step 4: Fill the Muffin Tin
Scoop the veggie mixture evenly into each muffin cup, pressing down gently with the back of the spoon or your fingers to compact it slightly.
Sprinkle a little extra Parmesan on top for added crispiness.

Step 5: Bake the Muffins
Bake for 25–30 minutes, or until the tops are golden and the edges are crispy.
Let cool in the pan for 5 minutes, then carefully remove each muffin with a spoon or offset spatula.

Step 6: Serve & Enjoy
Serve warm, topped with sour cream, Greek yogurt, or a sprinkle of herbs.
These muffins are best fresh, but also delicious reheated!

Tips for Success
Squeeze Out Moisture – This is the key to crispy edges and sturdy muffins.
Compact the Mixture – Press it into the cups firmly so the muffins don’t fall apart.
Don’t Overbake – Once golden brown and firm, remove to avoid drying them out.
Try Different Cheeses – Sharp cheddar, Asiago, or feta can bring new flavors.
Make Them Mini – Use a mini muffin tin for bite-sized snacks or appetizers.

Serving Suggestions
Brunch Boards – Serve alongside eggs, toast, and fruit for a full spread.
Dipping Station – Offer sour cream, ranch, or marinara on the side.
Lunchbox Friendly – Great for kids and adults as a veggie-filled side.
Healthy Side Dish – Pair with grilled chicken, fish, or a hearty soup.

How to Store & Reheat

Storing:

• Refrigerator: Store in an airtight container for up to 4 days.

Freezing:

• Freeze muffins in a single layer, then transfer to a freezer bag. Store for up to 2 months.
• Thaw in the fridge overnight or heat directly from frozen.

Reheating:

• Oven/Toaster Oven: Reheat at 375°F for 10–12 minutes until warmed and crispy.
• Air Fryer: Perfect for restoring crispiness—heat at 350°F for 5–7 minutes.
• Microwave: Works in a pinch, but muffins will be softer.

Frequently Asked Questions

1. Can I make these gluten-free?
Yes—just use gluten-free breadcrumbs and flour.

2. Can I use sweet potato instead of regular potato?
Absolutely! It adds a slightly sweet flavor and works just as well.

3. Can I make these dairy-free?
You can try dairy-free cheese alternatives, though the texture may be slightly different.

4. Are they good cold?
Yes! These muffins taste great chilled or at room temperature, making them great for on-the-go snacks.

5. What other veggies can I add?
Grated carrots, chopped spinach, or corn can be added for variety and extra nutrients.

Final Thoughts
Crispy Parmesan Zucchini Potato Muffins are everything you love in a comfort food—savory, cheesy, and satisfyingly crunchy on the outside, while soft and tender inside. Whether you’re sneaking in more veggies, meal prepping, or just looking for a delicious side, these muffins hit the spot every time.

Make a batch (or two!) and don’t forget to share your creations. I’d love to see your muffin masterpieces!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: American

Nutritional Information (Per Muffin):
Calories: 140 | Protein: 6g | Carbohydrates: 10g | Fat: 9g | Fiber: 1g | Sodium: 240mg

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