Crispy Parmesan Zucchini Potato Muffins

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If you’ve been looking for a fresh, flavor-packed way to get more veggies on the table, Crispy Parmesan Zucchini Potato Muffins are your new best friend. These savory muffins are golden and crisp on the outside, soft and tender on the inside, and brimming with zucchini, potato, and rich Parmesan goodness. Right from the first bite, you’ll know—this one’s going into regular rotation!

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What Are Crispy Parmesan Zucchini Potato Muffins?

Think of these as the lovechild of a hash brown and a savory muffin—crispy edges, cheesy bites, and a sneaky way to add more veggies into your day. These muffins are baked, not fried, but they still deliver that deeply satisfying crunch thanks to the potato and Parmesan combo. Whether you’re making them as a side dish, packing them in lunchboxes, or serving them at brunch, they are anything but boring!!

Why You’ll Love This Recipe

• Crispy texture without frying: Thanks to squeezing out excess moisture and using Parmesan, you get golden, crispy edges every time.

• Great for meal prep: These store and reheat beautifully, making them a smart choice for make-ahead meals.

• Customizable: You can mix in other veggies, herbs, or even a little spice to make them your own.

• Kid-friendly: Sneaky veggies, crispy-cheesy flavor—what’s not to love?

What Do These Muffins Taste Like?

Savory, cheesy, and full of umami—the Parmesan shines here, while the zucchini and potato give the muffins a soft, moist interior. The paprika and garlic powder add a gentle warmth and depth, and if you add green onions, you’ll get a pop of brightness in every bite. It’s comfort food in veggie disguise!

Benefits of These Veggie Muffins

• Vegetarian & packed with nutrients like potassium and fiber from the zucchini and potato.

• High in protein from eggs and cheese.

• Perfect for picky eaters who might not eat zucchini or potatoes on their own.

• Low in sugar with just 0.5g per muffin—yes, seriously!

Ingredients You’ll Need

• 1 medium zucchini, grated and moisture squeezed out

• 1 medium potato, peeled and grated

• 1 cup grated Parmesan cheese

• 1/2 cup all-purpose flour

• 2 large eggs

• 1/4 cup green onions, chopped (optional, but recommended!)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp paprika

• Cooking spray or olive oil (for greasing muffin tin)

Kitchen Tools You’ll Need

• Cheese grater

• Mixing bowls

• Muffin tin (standard 12-cup)

• Spoon or ice cream scoop

• Wire rack

Ingredient Additions & Substitutions

• Want more color? Add grated carrots or sweet potatoes.

• Add herbs: Try fresh parsley, dill, or basil for an herby twist.

• Gluten-free? Sub all-purpose flour with almond flour or a gluten-free blend.

• Cheese swap: If you’re out of Parmesan, sharp cheddar works in a pinch (but the crispiness may vary slightly).

How to Make Crispy Parmesan Zucchini Potato Muffins

Step 1: Preheat the Oven

Preheat to 375°F (190°C). Grease a 12-cup muffin tin well with cooking spray or a bit of olive oil.

Step 2: Grate and Drain Veggies

Grate zucchini and potato, then use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible. This is key for that golden crispy edge!

Step 3: Mix the Batter

In a large mixing bowl, combine the drained zucchini and potato with Parmesan, flour, eggs, green onions (if using), garlic powder, onion powder, salt, pepper, and paprika. Stir until everything is evenly combined.

Step 4: Fill the Muffin Tin

Spoon the mixture evenly into the muffin cups—fill each about ¾ full. Use the back of the spoon to lightly press down and smooth the tops.

Step 5: Bake

Place in the oven and bake for 20–25 minutes, until golden brown and crispy on top. A toothpick inserted should come out clean.

Step 6: Cool and Serve

Let them cool in the muffin tin for 5 minutes, then gently remove and transfer to a wire rack to cool completely. They firm up as they cool—and get even crispier!

What to Serve with Zucchini Potato Muffins

• Brunch platter: Serve with eggs, avocado slices, and fruit.

• Simple side: They pair beautifully with grilled chicken or salmon.

• Dip it: These muffins love to be dunked—try them with sour cream, tzatziki, or even a garlicky aioli.

Tips for the Best Muffins

• Really squeeze that moisture out! It makes or breaks the texture.

• Let them rest: A few minutes in the muffin tin helps them firm up before unmolding.

• Don’t skip the greasing: Even non-stick tins need a little help to avoid sticking.

How to Store These Muffins

• Fridge: Store in an airtight container for up to 5 days. Reheat in the oven or air fryer for best texture.

• Freezer: Wrap tightly and freeze for up to 2 months. Defrost overnight in the fridge and crisp up in the oven before serving.

General Info at a Glance

• Total Time: 40 minutes

• Yield: 12 muffins

• Category: Side Dish, Snack

• Method: Baking

• Cuisine: American

• Diet: Vegetarian

Frequently Asked Questions

Can I make these ahead of time?

Absolutely! They store well and reheat beautifully in the oven or air fryer. Perfect for meal prepping or make-ahead brunches.

What if I don’t have a muffin tin?

No muffin tin? No problem! Try using a mini loaf pan or individual greased ramekins. Just adjust the baking time as needed.

Can I make them dairy-free?

Parmesan adds a lot of crispiness and flavor, but you can try using a dairy-free shredded cheese. Results may vary slightly in texture.

How do I get them extra crispy?

Drain those veggies well! A hot oven, squeezing out excess moisture, and a quick broil at the end will give you extra golden edges.

Can I freeze these muffins?

Yes! Let them cool completely, then wrap individually and freeze in an airtight container for up to 2 months. Reheat in the oven for best texture.

Are these muffins gluten-free?

Not as written, but they can be! Just swap the all-purpose flour with almond flour or a gluten-free blend of your choice.

Can I add other vegetables?

Totally! Grated carrots, sweet potato, or even chopped spinach make great additions. Just be sure to squeeze out any extra moisture.

How long do leftovers last in the fridge?

Stored in an airtight container, these muffins will stay fresh for up to 5 days. Reheat in a toaster oven or air fryer to bring back the crisp!

What dipping sauces go well with these?

These are delicious with sour cream, tzatziki, garlic aioli, or even a tangy marinara. A little dipping makes them even more fun to eat!

Conclusion

These Crispy Parmesan Zucchini Potato Muffins are everything we love in a side dish—easy, satisfying, and just a little bit indulgent while still being veggie-packed. Whether you’re prepping ahead for the week or looking to impress at brunch, these golden beauties deliver every single time.

Looking for more zucchini-inspired and veggie-rich recipes? You’ll love:

• Baked Parmesan Zucchini – Crispy, Cheesy, and Ready in Minutes!

• Mediterranean Chicken Zucchini Bake – A Flavorful & Easy Dinner

• Easy Asian Cucumber Salad – A Refreshing & Flavorful Side Dish

Interactive Elements

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