Crispy Parmesan Zucchini Potato Muffins
Some recipes strike the perfect balance between comfort and freshness—and Crispy Parmesan Zucchini Potato Muffins are one of those rare gems. Made with everyday vegetables and a handful of pantry staples, these savory muffins are golden on the outside, tender on the inside, and irresistibly cheesy. They make a perfect breakfast-on-the-go, a fun lunchbox addition, or a flavorful side dish for dinner.
Whether you’re looking to sneak more veggies into your meals or hoping to try something new, this recipe delivers delicious results with minimal effort.
Why These Muffins Work
A Crispy Exterior
Thanks to grated potatoes and a generous sprinkle of Parmesan cheese, the muffins bake up with beautifully crisp edges that mimic the appeal of hash browns or rösti.
Moist and Flavorful Inside
Zucchini adds softness and moisture, while potatoes give structure. The combination ensures that the inside stays tender even as the outside crisps.
Great for Any Meal
Serve them warm for breakfast, pair them with eggs or salad for lunch, or offer them as a tasty, kid-friendly dinner side.
Ingredients
- 2 medium zucchinis, grated
- 2 medium potatoes, peeled and grated
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup all-purpose flour (or almond flour for a low-carb version)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or melted butter
- Optional: chopped fresh herbs (parsley, chives, or basil)
Instructions
1. Prep the Vegetables
Grate the zucchini and potatoes, then squeeze out as much moisture as possible using a clean towel or paper towels. This step is crucial for achieving that crispy, golden finish.
2. Mix Everything Together
In a large bowl, combine the grated veggies with eggs, Parmesan cheese, flour, seasonings, and oil. Stir until evenly mixed.
3. Fill the Muffin Pan
Lightly grease a muffin tin. Spoon the mixture into each cup, pressing down to compact the mixture so the muffins hold their shape.
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4. Bake
Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until the tops are golden brown and crispy.
5. Cool and Serve
Allow the muffins to cool for a few minutes before removing them from the pan. Serve warm and enjoy the crispy edges!
Tips for Success
- Remove as much liquid as possible from the zucchini and potatoes—this step makes or breaks the crispiness.
- Add extra Parmesan on top before baking for a cheesy crust.
- Use a mini muffin pan if you want bite-size, party-friendly portions.
- Make them ahead—these muffins reheat well in the oven or air fryer.
Serving Ideas
- Pair with Greek yogurt or sour cream for dipping.
- Serve with eggs for a hearty breakfast.
- Add them to a brunch spread alongside fruit and pastries.
- Enjoy them as a wholesome snack between meals.
A Crispy, Cheesy, Veggie-Packed Treat
Crispy Parmesan Zucchini Potato Muffins are the kind of recipe you make once and immediately add to your regular rotation. They’re easy, nutritious, and satisfying—proof that simple ingredients can come together to create something truly delicious.
