Crispy Parmesan Zucchini Potato Muffins: A Savory, Cheesy Delight

Looking for a savory, crispy, and cheesy snack or side dish? These Crispy Parmesan Zucchini Potato Muffins are the perfect bite-sized treat! Packed with shredded zucchini, potatoes, and Parmesan cheese, these muffins have a crispy golden exterior and a tender, flavorful inside.

Perfect for breakfast, brunch, or a tasty side dish, these muffins are an easy way to sneak in some veggies while enjoying a crunchy, cheesy bite.

Why You’ll Love This Recipe

✔ Crispy and cheesy – The perfect texture in every bite. ✔ Healthy and delicious – Loaded with zucchini and potatoes for a nutritious boost. ✔ Easy to make – Simple ingredients and quick prep. ✔ Great for meal prep – Store and reheat for a quick snack or side.

Ingredients

• 1 medium zucchini, shredded

• 2 medium potatoes, shredded

• 1/2 cup Parmesan cheese, grated

• 1/4 cup cheddar cheese, shredded

• 1/4 cup all-purpose flour (or almond flour for a gluten-free option)

• 1 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1/2 tsp paprika (optional, for extra flavor)

• 1/2 tsp Italian seasoning

• 1 large egg, beaten

• 2 tbsp olive oil

• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 400°F (200°C).

2. Grease a 12-cup muffin tin or line with parchment paper liners.

Step 2: Prep the Zucchini and Potatoes

1. Shred the zucchini and potatoes using a grater.

2. Place them in a clean kitchen towel and squeeze out as much excess moisture as possible to ensure crispy muffins.

Step 3: Mix the Ingredients

1. In a large bowl, combine the shredded zucchini, potatoes, Parmesan cheese, cheddar cheese, flour, baking powder, salt, pepper, garlic powder, paprika, and Italian seasoning.

2. Stir in the beaten egg and olive oil, mixing until well combined.

Step 4: Fill and Bake

1. Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.

2. Press down lightly to ensure they hold their shape.

3. Bake for 25-30 minutes, or until golden brown and crispy on top.

4. Let cool for 5 minutes, then carefully remove from the muffin tin.

Step 5: Serve and Enjoy!

• Garnish with fresh parsley and serve warm.

• Pair with sour cream, Greek yogurt, or marinara sauce for dipping.

Pro Tips for the Best Zucchini Potato Muffins

• Remove excess moisture – Squeezing out the liquid from the zucchini and potatoes ensures crispy muffins.

• Use high-heat baking – Baking at 400°F helps achieve a crispy exterior.

• Try different cheeses – Swap cheddar for mozzarella or gouda for a flavor twist.

• Make them extra crispy – Place under the broiler for the last 2 minutes for an extra crunchy top.

Frequently Asked Questions

Can I Make These Ahead of Time?

Yes! Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 5-7 minutes to restore crispiness.

Can I Freeze Zucchini Potato Muffins?

Absolutely! Let them cool completely, then freeze in a single layer. Reheat in the oven or air fryer for best results.

Can I Make These Gluten-Free?

Yes! Substitute almond flour or gluten-free flour for the all-purpose flour.

Can I Add Protein?

For extra protein, mix in cooked bacon bits, diced ham, or shredded chicken.

Conclusion

These Crispy Parmesan Zucchini Potato Muffins are a savory, crunchy, and cheesy delight perfect for any meal or snack. Whether you serve them for breakfast, brunch, or as a side dish, they’re guaranteed to be a hit!

Give this recipe a try and let us know what you think! 🥔🧀🥒