Print

Crispy Parmesan Zucchini Potato Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Crispy Parmesan Zucchini Potato Muffins are packed with flavor and the perfect way to enjoy vegetables in a deliciously crispy, cheesy form. With a mix of zucchini, potatoes, and Parmesan cheese, these muffins are crispy on the outside and tender on the inside. Ideal as a side dish, snack, or even a quick breakfast option, they’re a family favorite everyone will enjoy!

Ingredients

Scale
  • 1 medium zucchini, grated and excess 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)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • Cooking spray or olive oil (for greasing)

Instructions

  • Preheat the oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil.
  • Prepare the vegetables: Grate the zucchini and potato, then use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible.
  • Mix the batter: In a large bowl, combine the grated zucchini and potato with Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir until the mixture is well combined.
  • Fill the muffin tin: Spoon the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
  • Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  • Cool and serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • These muffins are best served warm or at room temperature.
  • You can substitute the green onions with other herbs such as chives or parsley for added flavor.
  • Ensure you squeeze out as much moisture as possible from the zucchini and potato to prevent the muffins from becoming soggy.

Nutrition

Find it online: https://easyfoodflash.com/crispy-parmesan-zucchini-potato-muffins/