Author: Emma
Total Time: 40 minutes
Yield: 12 muffins
Diet: Vegetarian
These Crispy Parmesan Zucchini Potato Muffins are a savory snack or side dish that’s crispy on the outside, tender on the inside, and loaded with flavor. Made with grated zucchini and potatoes, savory Parmesan cheese, and simple seasonings, they’re an easy and delicious way to sneak more veggies into your meals. Perfect for breakfast, brunch, snacking, or as a dinner side, these veggie-packed muffins are sure to become a family favorite!
Why You’ll Love These Muffins
- Crispy & Golden: Roasted edges and cheesy tops make these muffins irresistibly crunchy.
- Vegetable-Packed: A clever and tasty way to use up zucchini and potatoes.
- Versatile: Great for meal prep, lunchboxes, or quick on-the-go snacks.
- Customizable: Add your favorite herbs, cheese, or other grated veggies.
Ingredients
(Scale recipe: 1x, 2x, 3x)
- 1 medium zucchini, grated and squeezed dry
- 1 medium potato, peeled and grated
- 1 cup grated Parmesan cheese
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup chopped green onions (optional)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
- Cooking spray or olive oil (for greasing the muffin tin)
Instructions
1. Preheat the oven:
Set your oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray or a light brush of olive oil.
2. Prep the veggies:
Grate the zucchini and potato, then use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible. This step is key to getting that crispy texture.
3. Mix the batter:
In a large mixing bowl, combine the grated zucchini and potato with Parmesan, flour, eggs, green onions (if using), garlic powder, onion powder, salt, pepper, and paprika. Stir until evenly mixed.
4. Fill the muffin tin:
Spoon the mixture into the prepared muffin cups, filling each about ¾ full and pressing down slightly.
5. Bake:
Bake for 20–25 minutes or until golden brown on top and a toothpick inserted in the center comes out clean.
6. Cool and serve:
Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Tips & Variations
- Dry those veggies! The drier your grated zucchini and potatoes, the crispier your muffins will turn out.
- Switch it up: Try grated carrots, sweet potatoes, or chopped herbs like dill, parsley, or chives.
- Make it gluten-free: Use a gluten-free flour blend or almond flour for a gluten-friendly version.
Nutrition (per muffin)
- Calories: 100
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 0.5g
- Protein: 6g
- Sodium: 180mg
- Cholesterol: 50mg
These Crispy Zucchini Potato Muffins are a delicious and healthy addition to any table. Whether you’re feeding picky eaters or just want something new for your brunch spread, they’re a fresh and flavorful way to enjoy your veggies.