Name: Crispy Parmesan Zucchini Potato Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 medium zucchini, grated; 1 large potato, grated; 1/2 cup grated Parmesan cheese; 1/2 cup all-purpose flour; 1/4 cup breadcrumbs; 2 large eggs; 2 tablespoons olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste

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These savory, golden Crispy Parmesan Zucchini Potato Muffins are my go-to when I want something comforting yet packed with vegetables. Made with grated zucchini, potato, and a generous sprinkle of Parmesan, these muffins come out perfectly crisp on the outside and soft on the inside. I love serving them fresh out of the oven as a snack, a hearty breakfast bite, or a side to round out dinner.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 medium zucchini, grated

1 large potato, grated

½ cup grated Parmesan cheese

½ cup all-purpose flour

¼ cup breadcrumbs

2 large eggs

2 tablespoons olive oil

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

Directions

I start by preheating the oven to 375°F (190°C) and prepping a muffin tin with grease or liners.

I grate both the zucchini and potato, then wrap them in a clean kitchen towel and squeeze out as much moisture as I can.

In a large mixing bowl, I combine the grated veggies, Parmesan, flour, breadcrumbs, garlic powder, onion powder, salt, and pepper.

Then, I crack in the eggs and pour in the olive oil. I mix everything until it forms a thick, scoopable batter.

I fill each muffin cup about three-quarters of the way full with the mixture.

Into the oven they go for 20–25 minutes, or until the tops are golden and crispy.

I let them cool for a few minutes before removing and serving.

Servings and timing

This recipe makes 12 muffins.

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Calories: Approximately 150 kcal per muffin

Variations

I sometimes add shredded cheese like cheddar or mozzarella for a cheesier flavor. For a spicy version, I toss in a pinch of red pepper flakes or a dash of hot sauce. If I want more protein, I mix in some chopped cooked bacon or diced ham. And for a gluten-free version, I swap the flour and breadcrumbs with gluten-free alternatives.

Storage/Reheating

I store any leftover muffins in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven at 350°F (175°C) for about 10 minutes or use a toaster oven to bring back that crisp texture. They also freeze well—I just wrap them individually and reheat from frozen when needed.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Yes, I’ve swapped in sweet potatoes before and they work beautifully. The flavor is slightly sweeter, but they still crisp up nicely.

Do I need to peel the zucchini and potato?

I usually leave the peel on for both to keep things simple and add a bit of texture, but peeling is totally fine if I want a smoother finish.

Can I make these muffins ahead of time?

Absolutely. I often make a batch the day before and store them in the fridge. They reheat well and are great for meal prep.

What can I use instead of Parmesan cheese?

If I’m out of Parmesan, I’ve used Pecorino Romano or even a hard aged cheddar with great results. Just make sure it's a cheese that grates well.

Can I add herbs to the mix?

Definitely. I love adding chopped parsley, thyme, or even fresh basil when I have it on hand. It gives the muffins a fresh boost of flavor.

Conclusion

These crispy Parmesan zucchini potato muffins are one of my favorite ways to use up extra vegetables while still making something that feels indulgent. They’re quick to throw together, totally customizable, and work for just about any time of day. I always keep this recipe in rotation when I want something savory, satisfying, and just a little bit different.

Recipe:

Crispy Parmesan Zucchini Potato Muffins

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Author: Cheryl
Total Time: 35 minutes
Yield: 12 muffins
Diet: Vegetarian

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Description

These crispy Parmesan zucchini potato muffins are a savory, veggie-packed treat perfect for any time of day. Baked to golden perfection with zucchini, potato, and Parmesan, they’re easy, comforting, and endlessly customizable—ideal for meal prep, snacking, or as a hearty side dish.

Instructions

Preheat the oven to 375°F (190°C) and grease or line a muffin tin.
Grate zucchini and potato, then squeeze out excess moisture using a clean towel.
In a large bowl, mix grated vegetables, Parmesan, flour, breadcrumbs, garlic powder, onion powder, salt, and pepper.
Add eggs and olive oil; stir until a thick, scoopable batter forms.
Spoon mixture into muffin cups, filling each about ¾ full.
Bake for 20–25 minutes, or until tops are golden and crispy.
Let cool slightly before removing from the tin and serving.