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–+ servings
Crispy zucchini potato muffins baked until golden brown and delicious

Crispy Parmesan Zucchini Potato Muffins

Deliciously crispy muffins made with zucchini and potatoes, perfect as a snack or side dish featuring cheesy goodness.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Side Dish, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchinis, grated (about 2 cups)
  • 1 large potato, peeled & grated (about 1½ cups)
  • 2 eggs
  • ½ cup grated Parmesan cheese
  • ¼ cup shredded mozzarella (optional for extra meltiness)
  • ¼ cup all-purpose flour (or almond flour for gluten-free)
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Fresh herbs (like parsley or chives) (optional)
  • Olive oil or melted butter (for brushing muffin tin)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil or melted butter.
  2. In a large bowl, combine the grated zucchini and potato. Use a clean kitchen towel to squeeze out as much moisture as possible.
  3. Add the eggs, Parmesan cheese, mozzarella (if using), flour, garlic powder, onion powder, salt, and black pepper to the bowl. Mix until well combined.
  4. If using fresh herbs, fold them into the mixture at this point.
  5. Evenly distribute the mixture into the prepared muffin tin, filling each cup about ¾ full.
Baking
  1. Bake for 20-25 minutes or until the muffins are golden brown and crispy on the edges.

Nutrition

Serving: 1Calories: 120kcalCarbohydrates: 15gProtein: 5gFat: 5gSaturated Fat: 2gSodium: 200mgFiber: 2gSugar: 1g

Notes

To achieve extra crispiness, make sure to squeeze out as much moisture as possible from the zucchini and potato. These muffins pair beautifully with a fresh salad or a tangy yogurt sauce.

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