Crispy Parmesan Zucchini Potato Muffins

Crispy Parmesan Zucchini Potato Muffins are savory, cheesy, and packed with flavor in every bite. I combine shredded zucchini and potatoes with Parmesan, herbs, and just the right amount of seasoning, then bake them into golden, crispy-edged muffins. They make a perfect side dish, snack, or even a veggie-packed breakfast option.

Why You’ll Love This Recipe

I love how these muffins turn out beautifully crispy on the outside while staying tender and flavorful inside. They’re a clever way to sneak in more veggies, especially for picky eaters. They freeze well, reheat perfectly, and work great for meal prep or lunchboxes. Plus, they’re naturally gluten-free if I skip the breadcrumbs or use a gluten-free version.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Zucchini, grated and squeezed dry
• Potatoes, peeled and grated
• Eggs
• Grated Parmesan cheese
• Garlic, minced
• Onion, finely chopped or grated
• Salt
• Black pepper
• Dried herbs (like thyme or oregano)
• Olive oil or nonstick spray (for greasing the muffin tin)
• Optional: breadcrumbs for extra crunch

Directions

1. I preheat the oven to 400°F (200°C) and grease a muffin tin generously with olive oil or nonstick spray.

2. I grate the zucchini and potatoes, then use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible.

3. In a large bowl, I mix the shredded zucchini, potatoes, eggs, Parmesan, garlic, onion, salt, pepper, and herbs until everything is well combined.

4. If I want an extra crispy texture, I mix in a bit of breadcrumbs.

5. I scoop the mixture evenly into the muffin tin, pressing it down slightly to pack each cup.

6. I bake for 25–30 minutes, or until the tops are golden brown and the edges are crispy.

7. After cooling for a few minutes in the pan, I gently remove the muffins and serve warm.

Servings and timing

This recipe makes about 12 muffins.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

When I want a richer flavor, I add a handful of shredded cheddar or mozzarella. I also enjoy tossing in chopped spinach or grated carrot for extra veggie goodness. For a spicier version, I stir in a pinch of chili flakes or some diced jalapeño. If I need them to be dairy-free, I skip the cheese or use a plant-based alternative.

storage/reheating

I store these muffins in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven at 375°F for 8–10 minutes or warm them in an air fryer to get the edges crispy again. They also freeze well—after baking and cooling, I freeze them in a single layer and then transfer to a bag or container. When I’m ready to eat, I reheat straight from frozen.

FAQs

Do I need to peel the zucchini and potatoes?

I usually leave the zucchini skin on for added texture, but I peel the potatoes to keep the muffins light and tender.

How do I keep the muffins from sticking to the pan?

I make sure to grease the muffin tin well, especially around the edges. Using silicone muffin liners also helps for easy release.

Can I make these muffins ahead of time?

Yes, I often make them in advance and store them in the fridge or freezer. They reheat beautifully for quick meals or snacks.

Are these muffins kid-friendly?

Absolutely. I find that the cheesy, crispy texture makes them a hit even with picky eaters. Sometimes I add a little ketchup or sour cream on the side for dipping.

Can I use sweet potatoes instead?

Yes, sweet potatoes work well in this recipe and give the muffins a slightly sweeter flavor. I just make sure to squeeze out the moisture as with regular potatoes.

Conclusion

Crispy Parmesan Zucchini Potato Muffins are a versatile, veggie-packed option I keep coming back to. Whether I serve them as a savory side, a hearty snack, or an easy breakfast, they always disappear fast. With simple ingredients and endless variations, they’ve earned a permanent spot in my recipe rotation.