Description

These Crispy Parmesan Zucchini Potato Muffins are a savory treat, blending shredded zucchini and potatoes with sharp Parmesan for a golden, crunchy exterior and tender, flavorful center. Baked in muffin tins, they make an irresistible appetizer, snack, or side that’s loaded with veggies and cheesy goodness.

Ingredients

Units Scale

Vegetables

1 medium zucchini, grated
2 medium potatoes, peeled and grated

Cheese

1/2 cup freshly grated Parmesan cheese

Binding & Flavor

1 large egg
2 tablespoons all-purpose flour
2 tablespoons chopped fresh chives (or green onions)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For Baking

2 tablespoons olive oil (plus extra for greasing pan)

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Instructions

Prep the Vegetables – Grate the zucchini and potatoes using a box grater. Place them both into a clean kitchen towel, and squeeze out as much excess moisture as possible. This step ensures crispier muffins.
Mix the Batter – In a large bowl, combine the grated zucchini and potatoes with Parmesan cheese, egg, flour, chives, garlic powder, salt, and pepper. Mix until everything is thoroughly combined.
Preheat & Prepare the Pan – Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with olive oil or use muffin liners for easy release.
Fill the Muffin Tin – Divide the mixture evenly among the muffin cups, pressing each portion firmly into the cups so the mixture holds together. Drizzle a small amount of olive oil on top of each muffin for extra crispiness.
Bake – Transfer the muffin tin to the oven and bake for 25-30 minutes, or until the tops and edges are golden brown and crispy.
Cool and Serve – Let the muffins cool in the tin for 5 minutes before gently removing them. Serve warm, optionally garnished with extra chives or a dollop of sour cream.

Notes

Be sure to squeeze out as much water from the veggies as possible to achieve the best crispy texture.
Try adding a pinch of smoked paprika or chili flakes for a boost of flavor.
The muffins reheat well in a toaster oven or can be frozen for up to 2 months.
Swap out Parmesan for a different hard cheese, such as Pecorino Romano, if desired.

Nutrition

Serving Size: 1 muffin
Calories: 85
Sugar: 1g
Sodium: 210mg
Fat: 4g
Saturated Fat: 1.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg