These little savory muffins are golden, cheesy, and crisp on the outside, yet soft and flavorful inside — a perfect blend of shredded potato, zucchini, and Parmesan. They’re fantastic as a snack, side dish, or even a fun breakfast bite!
Here’s the recipe 👇
🧀 Crispy Parmesan Zucchini Potato Muffins
🛒 Ingredients (makes about 12 muffins):
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2 medium potatoes, peeled and shredded
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1 medium zucchini, shredded
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½ small onion, finely grated (optional, but adds great flavor)
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2 large eggs
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½ cup grated Parmesan cheese
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¼ cup shredded mozzarella (optional for extra cheesiness)
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3 tbsp all-purpose flour (or almond flour for gluten-free)
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½ tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
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1 tbsp olive oil or melted butter (plus more for greasing muffin tin)
👩🍳 Instructions:
1. Preheat Oven:
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Preheat to 400°F (200°C).
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Grease a 12-cup muffin tin with olive oil or nonstick spray.
2. Prep the Veggies:
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Grate the potatoes and zucchini using a box grater.
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Place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
(This step is crucial for crispy muffins!)
3. Mix the Batter:
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In a large bowl, combine the shredded potatoes, zucchini, onion, eggs, Parmesan, mozzarella, flour, garlic powder, salt, and pepper.
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Stir until everything is evenly mixed and coated.
4. Fill the Muffin Tin:
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Spoon the mixture into the muffin cups, pressing down firmly to pack them tightly.
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Drizzle or brush a tiny bit of olive oil over the tops for extra crispiness.
5. Bake:
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Bake for 25–30 minutes, or until golden brown and crispy around the edges.
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Let cool in the pan for 5 minutes, then loosen gently with a knife and remove.
6. Serve:
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Serve warm with sour cream, ranch dressing, or garlic aioli for dipping. 😋
🌟 Tips & Variations:
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Add chopped herbs like parsley, chives, or dill for freshness.
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Sprinkle extra Parmesan on top before baking for an extra-crispy crust.
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Works great as a make-ahead snack — just reheat in the oven or air fryer to crisp them back up!
Would you like me to give you an air fryer version (crispy in half the time) or a sweet potato version of these muffins next?
