🧁 Crispy Parmesan Zucchini Potato Muffins
📝 Description:
These Crispy Parmesan Zucchini Potato Muffins are golden, cheesy, and full of flavor. Made with grated zucchini, potato, eggs, herbs, and savory Parmesan, they’re baked in a muffin tin for perfect portion control and crispy edges. Whether you’re meal prepping or serving a crowd, they’re a wholesome, veggie-packed choice.
🍽 Ingredients:
- 2 medium zucchinis, grated
- 1 medium potato, peeled and grated
- 2 large eggs
- 1/4 cup milk (any kind—dairy or plant-based)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded cheddar or mozzarella (optional, for extra gooeyness)
- 1/2 cup breadcrumbs (panko or regular)
- Salt & black pepper, to taste
- Olive oil or spray for greasing muffin tin
👨🍳 Instructions:
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Grate zucchini and potato, then place in a clean towel or cheesecloth and squeeze out as much moisture as possible. This step is key for crispiness!
- In a large bowl, whisk the eggs, then mix in milk, garlic powder, onion powder, oregano, salt, and pepper.
- Add the squeezed zucchini, potato, Parmesan, optional cheese, and breadcrumbs. Mix well to combine.
- Spoon mixture into muffin tin, packing each cup tightly and smoothing the tops.
- Bake for 25–30 minutes, or until tops are golden and edges are crispy.
- Let them cool in the pan for 5 minutes before gently removing.
💡 Notes:
- You can also use sweet potato for a slightly sweeter twist.
- Don’t skip squeezing out the water—zucchini and potato release a lot of moisture.
- These muffins reheat beautifully and can be frozen too.
🔄 Tips & Variations:
- Add protein: Mix in cooked bacon bits, turkey sausage, or chickpeas.
- Make it spicy: Add chili flakes or chopped jalapeños.
- Cheese swap: Use feta, goat cheese, or dairy-free alternatives.
- Gluten-free? Use almond flour or GF breadcrumbs.
🍴 Servings:
Makes 12 muffins
Perfect for 4–6 people as a side or 2–3 as a light main dish.
🔬 Nutritional Info (Per Muffin – Approximate):
Based on standard ingredients and dairy cheese
- Calories: 100
- Protein: 5g
- Carbs: 9g
- Fat: 5g
- Fiber: 1g
- Sugar: 1g
- Sodium: 170mg
🌿 Health Benefits:
- Zucchini is low in calories but high in fiber, vitamin C, and antioxidants.
- Potatoes offer potassium and resistant starch for gut health.
- Eggs and cheese provide protein and healthy fats.
- Baking instead of frying keeps the fat content lower.
❓ Q&A:
Q: Can I make these ahead of time?
A: Yes! Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Q: How do I reheat them?
A: Reheat in the oven or air fryer at 350°F (175°C) for 5–8 mins for crispiness. Microwave for a quick option (they’ll be softer).
Q: Can I make them dairy-free?
A: Yes! Use a plant-based milk and dairy-free cheese or skip cheese entirely.
Q: Can I serve them to kids?
A: Totally! These are kid-friendly and great for lunchboxes. You can sneak in extra veggies too.
Q: What can I serve them with?
A: Try with a dollop of sour cream, yogurt dip, or alongside soup, salad, or eggs.
Would you like a printable or Pinterest-style recipe card? Or want a version with added protein or veggies like spinach, corn, or bell pepper? Just let me know!