Crispy Parmesan Zucchini Potato Muffins are a savory, cheesy treat that I love serving as a side dish, snack, or even for brunch. These golden brown muffins are packed with shredded zucchini, potato, and plenty of parmesan cheese for a crunchy exterior and tender inside. They’re the perfect way to use up extra veggies while creating something absolutely delicious.
Why You’ll Love This Recipe
I love this recipe because it’s a fun, handheld way to enjoy classic zucchini and potato flavors with a cheesy twist. The muffin form makes them perfect for meal prep, kid-friendly snacking, or entertaining. They’re naturally gluten-free (if I use gluten-free breadcrumbs) and baked instead of fried, so I get that crisp texture without extra oil.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Zucchini, grated
- Potato, grated (Yukon Gold or Russet)
- Egg
- Grated Parmesan cheese
- Garlic powder
- Onion powder
- Salt and pepper
- Breadcrumbs (regular or gluten-free)
- Olive oil or melted butter (optional, for brushing tops)
directions
- I start by preheating the oven to 400°F and greasing a muffin tin well.
- I grate the zucchini and potato, then place them in a clean towel and squeeze out as much moisture as possible. This step is key to getting crispy muffins.
- In a large bowl, I mix the drained zucchini and potato with the egg, parmesan, garlic powder, onion powder, salt, pepper, and breadcrumbs until everything is well combined.
- I spoon the mixture into the muffin tin, pressing it down firmly into each cup to pack them tightly.
- If I want extra crunch, I lightly brush the tops with olive oil or melted butter.
- I bake for 25–30 minutes, or until the muffins are golden and crispy on the edges.
- I let them cool in the pan for a few minutes before gently removing them with a spoon or butter knife.
Servings and timing
This recipe makes about 12 muffins and takes around 40 minutes total—15 minutes to prep and 25 minutes to bake. It’s a quick and satisfying dish that fits easily into my weekly routine.
Variations
Sometimes I mix in shredded carrot for extra color or swap the parmesan for cheddar or feta for a flavor change. For a spicier version, I add a pinch of red pepper flakes. I’ve also stirred in chopped herbs like parsley or chives for a fresh touch. If I’m making a brunch spread, I top them with a little sour cream or a poached egg.
storage/reheating
I store leftover muffins in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven or toaster oven at 350°F for about 10 minutes to bring back the crispiness. They can also be frozen—just thaw in the fridge overnight and reheat as usual.
FAQs
How do I keep the muffins from falling apart?
I make sure to squeeze out as much moisture from the zucchini and potato as possible, and I pack the mixture tightly into each muffin cup.
Can I make these ahead of time?
Yes, I often make a batch ahead and reheat them when needed. They store and reheat really well.
Can I use sweet potato instead of regular potato?
Absolutely. I’ve used sweet potato, and it adds a subtle sweetness that pairs nicely with the parmesan.
Do I need to peel the zucchini or potato?
Nope—I leave the skin on both for extra texture and nutrients. Just wash them well before grating.
Are these good for kids?
Yes, these muffins are a great way to sneak in veggies. They’re crispy, cheesy, and easy to hold, so kids usually love them.
Conclusion
Crispy Parmesan Zucchini Potato Muffins are one of my favorite ways to turn simple ingredients into something really satisfying. Whether I’m looking for a savory snack, a fun side dish, or a veggie-packed breakfast option, these muffins always deliver. They’re crunchy, cheesy, and so easy to make ahead—I keep coming back to them week after week.
Print
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Side Dish, Snack, Brunch
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
These Crispy Parmesan Zucchini Potato Muffins are a savory, veggie-packed snack or side dish that’s baked to golden perfection. Grated zucchini and potato are mixed with parmesan cheese, herbs, and breadcrumbs, then baked in muffin tins for a crispy outside and tender inside. Perfect for brunch, lunchboxes, or meal prep, these muffins are easy, cheesy, and absolutely irresistible!
Ingredients
- 1 medium zucchini, grated
- 1 medium potato (Yukon Gold or Russet), grated
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup breadcrumbs (regular or gluten-free)
- Olive oil or melted butter (optional, for brushing tops)
Instructions
- Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin.
- Grate zucchini and potato, then place in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, mix drained zucchini and potato with egg, Parmesan, garlic powder, onion powder, salt, pepper, and breadcrumbs until well combined.
- Divide the mixture evenly into the muffin tin, pressing it down firmly into each cup.
- Optional: Lightly brush the tops with olive oil or melted butter for extra crispiness.
- Bake for 25–30 minutes or until muffins are golden brown and edges are crispy.
- Let cool for a few minutes in the pan, then carefully remove with a spoon or knife.
Notes
- For extra color and flavor, add shredded carrot or chopped herbs like parsley or chives.
- Substitute Parmesan with cheddar or feta for a different flavor.
- Squeezing out moisture from the veggies is crucial for crisp texture and to prevent sogginess.
- These muffins freeze well and reheat beautifully in the oven or toaster oven.
