If you’re looking for a savory, crispy, and wholesome snack or side dish, these Crispy Parmesan Zucchini Potato Muffins are a must-try. Combining the earthy flavor of zucchini with the starchy heartiness of potatoes and the rich umami of Parmesan cheese, these muffins deliver flavor and texture in every bite.
Perfectly golden on the outside and tender on the inside, they’re ideal for brunch spreads, lunchboxes, or as a comforting appetizer. These muffins are also a great way to sneak more vegetables into your diet, making them a favorite among both kids and adults. With simple ingredients and a straightforward preparation, you’ll have these savory treats ready in no time.
Ingredients
- 2 medium zucchinis, grated
- 2 medium potatoes, peeled and grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/3 cup all-purpose flour (or almond flour for gluten-free option)
- 1/2 teaspoon baking powder
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 teaspoon dried oregano or Italian seasoning
- 2 tablespoons olive oil or melted butter
- Optional: chopped fresh parsley or chives for garnish
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a muffin tin with oil or cooking spray, or line with silicone muffin liners.
- Prepare the vegetables by grating the zucchini and potatoes using a coarse grater. Place them in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial to achieve the desired crispy texture.
- Transfer the grated vegetables into a large mixing bowl. Add the finely chopped onion and minced garlic. Mix well to combine.
- Add the binding ingredients by cracking in the eggs, then adding the grated Parmesan, flour, baking powder, salt, pepper, and oregano. Mix thoroughly until everything is evenly coated and forms a sticky, spoonable mixture.
- Add olive oil or melted butter to the mixture and stir again. The fat helps the muffins crisp up in the oven and adds extra flavor.
- Spoon the mixture into the prepared muffin tin, dividing it equally among the cups. Press down slightly with the back of the spoon to compact each muffin and ensure they hold their shape during baking.
- Bake in the preheated oven for 25–30 minutes or until the tops are golden brown and crisp. The edges should pull slightly away from the muffin tin, and a toothpick inserted in the center should come out clean.
- Let the muffins cool in the tin for 5–10 minutes before transferring to a wire rack. This helps them firm up and makes removal easier.
- Garnish with fresh herbs like chopped parsley or chives before serving, if desired. These muffins are delicious both warm and at room temperature.
- Serve as a side dish, snack, or light lunch. They pair beautifully with a dollop of sour cream, Greek yogurt, or even marinara sauce for dipping.
These Crispy Parmesan Zucchini Potato Muffins are more than just a creative way to use up extra veggies—they’re a crowd-pleasing dish that combines nutrition with irresistible taste. With their crisp exterior and tender, flavorful interior, they strike the perfect balance between comfort food and healthy eating. Whether you’re hosting a brunch, packing lunchboxes, or just want a delicious new way to enjoy vegetables, this recipe is bound to become a household favorite.