Here’s a delicious, savory recipe for Crispy Parmesan Zucchini Potato Muffins — perfect for breakfast, brunch, or as a healthy snack. They’re soft inside, crispy outside, and packed with flavor.

🥔 Crispy Parmesan Zucchini Potato Muffins

Ingredients (Makes 12 muffins)

1 cup grated zucchini (squeeze out excess water)
1 cup grated potato (raw or parboiled, squeeze excess water)
½ cup grated Parmesan cheese
½ cup shredded cheddar cheese (optional for extra flavor)
2 large eggs
¼ cup all-purpose flour (or whole wheat flour)
2 cloves garlic, minced
2 green onions, chopped
½ tsp salt
¼ tsp black pepper
¼ tsp paprika (optional)
2–3 tbsp olive oil or melted butter (for brushing tops)

Instructions

1. Preheat oven

Preheat oven to 375°F (190°C).
Line a muffin tin with paper liners or lightly grease with oil.

2. Prepare vegetables

Grate zucchini and potato.
Place each in a clean kitchen towel and squeeze out excess moisture to avoid soggy muffins.

3. Mix ingredients

In a large bowl, combine zucchini, potato, Parmesan, cheddar, garlic, green onions, salt, pepper, and paprika.
Beat the eggs lightly and stir into the mixture.
Add flour and mix until everything comes together.

4. Fill muffin tin

Scoop the mixture into the muffin cups, pressing slightly to compact.
Brush the tops with a little olive oil or melted butter for crispiness.

5. Bake

Bake for 25–30 minutes, or until golden brown and crispy on top.
Optional: Broil the tops for 1–2 minutes for extra crispiness.

6. Serve

Let cool 5 minutes before removing from the tin.
Serve warm as a snack, side dish, or breakfast treat.

🌟 Tips & Variations

Add herbs: thyme, parsley, or rosemary for extra flavor.
Spicy version: add ¼ tsp chili flakes.
Make it gluten-free: substitute flour with almond flour or oat flour.
Cheesy topping: sprinkle extra Parmesan before baking for a crunchy top.

If you want, I can also make a mini muffin version for parties or a low-carb version with almond flour instead of regular flour.