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.
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
Instructions
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Preheat the oven to 375°F (190°C) and grease or line a muffin tin.
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Grate zucchini and potato, then squeeze out excess moisture using a clean towel.
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In a large bowl, mix grated vegetables, Parmesan, flour, breadcrumbs, garlic powder, onion powder, salt, and pepper.
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Add eggs and olive oil; stir until a thick, scoopable batter forms.
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Spoon mixture into muffin cups, filling each about 3/4 full.
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Bake for 20–25 minutes, or until tops are golden and crispy.
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Let cool slightly before removing from the tin and serving.
Notes
Add cheddar, mozzarella, or hot sauce for variations.
Substitute with sweet potatoes or gluten-free flour/breadcrumbs.
Stir in herbs like parsley or thyme for added flavor.
Store in the fridge for up to 4 days or freeze individually for later.
Reheat in the oven or toaster oven to bring back the crisp.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 150 kcal
