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.
