Description
Crispy Parmesan Zucchini Potato Muffins are savory, golden brown veggie muffins made with shredded zucchini, potatoes, Parmesan cheese, and herbs. These crispy, cheesy muffins are the perfect make-ahead side dish, snack, or breakfast. Naturally gluten-free and packed with flavor, they’re ideal for meal prep, lunchboxes, or feeding picky eaters.
Ingredients
- 1 medium zucchini, grated and squeezed dry
- 2 medium potatoes, peeled and grated
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup finely chopped or grated onion
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried herbs (thyme or oregano)
- Olive oil or nonstick spray (for greasing)
- Optional: 1/4 cup breadcrumbs (or gluten-free breadcrumbs) for extra crunch
Instructions
- Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin with olive oil or nonstick spray.
- Grate the zucchini and potatoes, then squeeze out excess moisture using a towel or cheesecloth.
- In a large bowl, mix zucchini, potatoes, eggs, Parmesan, garlic, onion, salt, pepper, and herbs until fully combined.
- Optional: Mix in breadcrumbs for added crispiness.
- Divide the mixture evenly into the muffin cups, pressing gently to pack.
- Bake for 25–30 minutes or until the tops are golden and edges are crispy.
- Let cool slightly, then remove muffins and serve warm.
Notes
- Add cheddar or mozzarella for a cheesier flavor.
- Stir in grated carrot or chopped spinach for more veggies.
- Spice it up with chili flakes or diced jalapeño.
- Use sweet potatoes instead of regular for a sweeter twist.
- Store in fridge up to 4 days or freeze for up to 2 months.
- Reheat in oven or air fryer for best crispiness.
