Crispy Parmesan Zucchini Potato Muffins
Golden and crispy on the outside with a tender, cheesy center, these Crispy Parmesan Zucchini Potato Muffins are an easy and delicious way to enjoy zucchini and potatoes. Parmesan adds a savory flavor while the crispy edges make every bite irresistible. Perfect as a side dish, snack, appetizer, or light breakfast.
Ingredients
- 2 medium zucchini, grated
- 2 medium potatoes, grated
- ½ cup grated Parmesan cheese
- 2 large eggs
- ¼ cup breadcrumbs
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin.
- Grate the zucchini and potatoes. Place them in a clean kitchen towel and squeeze out as much liquid as possible.
- Add the vegetables to a large bowl with Parmesan, eggs, breadcrumbs, garlic, parsley, Italian seasoning, salt, and pepper. Mix well.
- Divide the mixture evenly among the muffin cups and press down firmly.
- Lightly brush the tops with olive oil.
- Bake for 25–30 minutes, until golden brown and crispy around the edges.
- Let cool for 5 minutes before removing from the tin. Serve warm.
Q&A
Q: How do I make them extra crispy?
A: Squeeze out as much moisture as possible from the zucchini and potatoes.
Q: Can I make them without breadcrumbs?
A: Yes, you can substitute finely ground oats or add a little extra Parmesan.
Q: Can I freeze them?
A: Yes. Cool completely, freeze individually, and store for up to 2 months.
Q: How should I reheat them?
A: Reheat in an oven or air fryer until hot and crispy.