These Crispy Parmesan Zucchini Potato Muffins are savory, golden bites with crispy edges and a tender center. Made with shredded zucchini and potatoes, Parmesan cheese, and simple seasonings, they’re perfect for breakfast, brunch, snacks, or as a fun side dish. Kid-friendly, freezer-friendly, and great for meal prep!
Ingredients (Makes 12 muffins)
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1½ cups shredded zucchini
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1½ cups shredded potatoes (Russet or Yukon Gold)
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1 large egg
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½ cup grated Parmesan cheese
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¼ cup shredded mozzarella (optional for extra melt)
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2 tbsp all-purpose flour (or almond flour for gluten-free)
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp Italian seasoning
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½ tsp salt
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¼ tsp black pepper
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2 tbsp olive oil or melted butter
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Cooking spray or extra oil for muffin tin
Instructions
Step 1: Preheat Oven
Preheat oven to 400°F (205°C). Grease a 12-cup muffin tin or line with silicone liners.
Step 2: Prep Vegetables
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Shred zucchini and potatoes.
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Place in a clean kitchen towel and squeeze out as much moisture as possible (very important for crispiness).
Step 3: Mix Batter
In a large bowl, combine:
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Zucchini
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Potatoes
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Egg
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Parmesan cheese
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Mozzarella (if using)
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Flour
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Garlic powder
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Onion powder
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Italian seasoning
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Salt & pepper
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Olive oil or melted butter
Mix until well combined.
Step 4: Fill Muffin Tin
Scoop mixture into muffin cups, pressing down lightly to compact.
Step 5: Bake
Bake for 25–30 minutes until golden brown and crispy on the edges.
Step 6: Optional Extra Crisp
For extra crispiness, broil for 2–3 minutes at the end (watch closely).
Step 7: Serve
Cool for 5 minutes, then remove from tin. Serve warm.
Tips for Maximum Crispiness
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Squeeze vegetables extremely dry.
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Use metal muffin tins for crispier edges.
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Parmesan helps create a crispy crust—don’t skip it.
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Let muffins cool slightly before removing.
Q/A Section
Q1: Can I make these ahead of time?
A: Yes! Store in the fridge for up to 4 days and reheat in the oven or air fryer for crispiness.
Q2: Can I freeze these muffins?
A: Absolutely. Freeze for up to 2 months. Reheat from frozen at 375°F (190°C) or air fryer.
Q3: Can I make them gluten-free?
A: Yes! Use almond flour or gluten-free all-purpose flour.
Q4: Can I cook these in an air fryer?
A: Yes! Air fry at 375°F (190°C) for 12–15 minutes in silicone muffin cups.
Q5: Why are my muffins soggy?
A: Excess moisture in zucchini or potatoes. Squeeze very well and don’t overcrowd the tin.
