Description
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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Ingredients
For the Muffins:
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2 cups shredded zucchini (squeezed to remove excess water)
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1 ½ cups shredded russet or Yukon gold potato (also squeezed dry)
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1 cup grated Parmesan cheese
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½ cup shredded mozzarella cheese
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2 large eggs
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¼ cup breadcrumbs (regular or panko)
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2 tbsp all-purpose flour (or gluten-free flour)
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2 cloves garlic, minced
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½ tsp onion powder
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½ tsp salt
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½ tsp black pepper
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1 tbsp chopped fresh parsley (optional)
Optional Toppings:
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Extra Parmesan cheese
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Sour cream or Greek yogurt (for dipping)
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Chopped chives or green onions
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!
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American