Crispy Parmesan Zucchini Potato Muffins

Description

These Crispy Parmesan Zucchini Potato Muffins are savory, cheesy, and perfectly golden on the outside while soft and tender inside. Made with shredded zucchini, potatoes, herbs, and parmesan cheese, they are great for breakfast, snacks, lunchboxes, or as a side dish. They’re easy to make and packed with delicious flavor in every bite.

Ingredients

• 2 medium zucchini, grated
• 2 medium potatoes, peeled and grated
• 1 small onion, finely chopped
• 2 eggs
• 1 cup grated parmesan cheese
• ½ cup shredded mozzarella cheese
• ½ cup breadcrumbs
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp black pepper
• ½ tsp salt
• 2 tbsp chopped parsley
• Cooking spray or olive oil

Instructions

Step 1: Prepare the Vegetables

1. Grate zucchini and potatoes.
2. Place them in a clean towel and squeeze out as much liquid as possible.
3. Transfer to a large mixing bowl.

Step 2: Mix the Batter

1. Add onion, garlic, eggs, parmesan, mozzarella, breadcrumbs, parsley, salt, pepper, and Italian seasoning.
2. Mix until fully combined.

Step 3: Fill the Muffin Tray

1. Preheat oven to 375°F (190°C).
2. Grease a muffin tin or line with muffin liners.
3. Spoon mixture into muffin cups and press gently.
4. Sprinkle extra parmesan on top for crispiness.

Step 4: Bake

1. Bake for 30–35 minutes until golden brown and crispy on top.
2. Let cool for 5 minutes before removing from the tray.

Serving Suggestions

• Serve with garlic yogurt dip
• Pair with soup or salad
• Enjoy as a breakfast muffin or party appetizer

Q/A

Q1: How do I keep the muffins crispy?

Squeeze out excess moisture from zucchini and potatoes before mixing.

Q2: Can I air fry these?

Yes, air fry at 375°F for about 15–18 minutes.

Q3: Can I freeze them?

Yes, freeze after baking and reheat in the oven for best texture.

Q4: Can I make them gluten-free?

Yes, use gluten-free breadcrumbs.

Q5: What other cheese can I use?

Cheddar, feta, or gouda work great in this recipe.