If you love recipes that are easy, tasty, and sneak in a few vegetables, these Crispy Parmesan Zucchini Potato Muffins are going to be your new favorite. They’re golden and crisp on the outside, soft and cheesy on the inside, and packed with fresh zucchini and potatoes. Perfect as a snack, side dish, or even a grab-and-go breakfast, these savory muffins are endlessly versatile and family-approved.
My grandmother used to call these “garden muffins” because she’d use whatever vegetables she had on hand from her backyard garden. Zucchini and potatoes were always staples, and the addition of Parmesan gives them that irresistible salty, cheesy finish.
Why You’ll Love These Muffins
- Crispy outside, fluffy inside
- Loaded with veggies in a deliciously sneaky way
- Perfect for meal prep or freezer storage
- Kid-friendly and ideal for picky eaters
- Great as a side dish or portable snack
Ingredients
Serves 6 (makes about 12 muffins):
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 medium potato, peeled and grated
- 1 cup grated Parmesan cheese
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup green onions, chopped (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- Cooking spray or olive oil (for greasing muffin tin)
How to Make Crispy Parmesan Zucchini Potato Muffins
Step 1: Preheat Your Oven
Preheat the oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or brush with olive oil.
Step 2: Grate and Prep the Veggies
Use a box grater or food processor to grate the zucchini and potato. Place the grated veggies in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible—this helps the muffins stay crispy and not soggy.
Step 3: Combine the Batter
In a large bowl, mix together the grated vegetables, Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir until everything is evenly combined.
Step 4: Fill the Muffin Tin
Spoon the mixture into the prepared muffin cups, filling each about ¾ full. Gently press the tops down to help them form a crisp crust while baking.
Step 5: Bake to Golden Perfection
Bake for 20–25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. The edges should be crisp and slightly browned.
Step 6: Cool and Serve
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Tips for Success
- Get the moisture out: Don’t skip squeezing the grated vegetables; it ensures crisp edges.
- Add-ins welcome: Try adding shredded carrots, chopped herbs, or a little feta cheese for variation.
- Mini version: Make mini muffins for snack-size bites or kids’ lunchboxes.
- Gluten-free? Use a 1:1 gluten-free flour blend.
Serving Ideas
- Pair with a bowl of soup or a crisp salad
- Serve as a side to grilled chicken or fish
- Enjoy with sour cream or a dollop of Greek yogurt
- Pack into lunchboxes or picnic baskets
- Reheat in a toaster oven for a crispy snack
Storage & Meal Prep
- Refrigerate: Store leftovers in an airtight container for up to 5 days
- Freeze: Wrap tightly and freeze for up to 2 months
- Reheat: Warm in the oven at 350°F for 5–8 minutes to restore crispiness
Why These Muffins Work
Crispy Parmesan Zucchini Potato Muffins are everything you want in a savory veggie bake: crunchy edges, cheesy goodness, and a tender interior. They’re the kind of recipe that makes eating vegetables effortless—and delicious. Whether you’re planning brunch, looking for a make-ahead snack, or simply using up some extra zucchini, this recipe delivers every time.
The Goods
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Recipes
- 1 medium zucchini grated and excess moisture squeezed out
- 1 medium potato peeled and grated
- 1 cup grated Parmesan cheese
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup green onions chopped (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- Cooking spray or olive oil for greasing muffin tin
Instructions
Step 1: Preheat Your Oven
- Preheat the oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or brush with olive oil.
Step 2: Grate and Prep the Veggies
- Use a box grater or food processor to grate the zucchini and potato. Place the grated veggies in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible—this helps the muffins stay crispy and not soggy.
Step 3: Combine the Batter
- In a large bowl, mix together the grated vegetables, Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir until everything is evenly combined.
Step 4: Fill the Muffin Tin
- Spoon the mixture into the prepared muffin cups, filling each about ¾ full. Gently press the tops down to help them form a crisp crust while baking.
Step 5: Bake to Golden Perfection
- Bake for 20–25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. The edges should be crisp and slightly browned.
Step 6: Cool and Serve
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
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