Crispy Parmesan Zucchini Potato Muffins Recipe

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If you’re looking for a delicious way to sneak more veggies into your meals, these Crispy Parmesan Zucchini Potato Muffins are a perfect choice. Golden brown on the outside, tender on the inside, and packed with savory flavor, they’re an irresistible blend of shredded zucchini, grated potatoes, herbs, and cheese. Each muffin bakes up with a crispy edge and a soft, cheesy center, making them perfect for breakfast, a side dish, or even a snack. These muffins also reheat beautifully, so you can make them ahead for quick meals throughout the week.

Ingredients

  • 2 medium zucchinis (about 2 cups, shredded)

  • 2 medium russet potatoes (about 2 cups, shredded)

  • 1 small onion, grated or finely chopped

  • 2 cloves garlic, minced

  • 2 large eggs, lightly beaten

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup shredded cheddar or mozzarella cheese (optional for extra flavor)

  • 1/4 cup all-purpose flour (or almond flour for a low-carb version)

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon dried thyme or Italian seasoning

  • 1/4 teaspoon paprika (optional for color)

  • 2 tablespoons olive oil or melted butter

  • Non-stick cooking spray or muffin liners

Instructions

Step 1: Prepare the vegetables
Start by washing the zucchinis and potatoes thoroughly. Grate both using the large holes of a box grater or a food processor. Once grated, place them together in a large bowl and sprinkle a little salt over them. Let them sit for about 10 minutes—this helps draw out excess water. After that, use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible. Removing water is the secret to getting those muffins nice and crispy.

Step 2: Mix the base
In a large mixing bowl, combine the drained zucchini and potato mixture with grated onion and minced garlic. Stir in the beaten eggs, Parmesan cheese, flour, salt, pepper, thyme, and paprika. Add olive oil or melted butter to give the mixture richness and help the muffins crisp while baking. If you want an extra cheesy flavor, mix in the shredded cheddar or mozzarella. Stir until all the ingredients are evenly combined, forming a thick, moist batter.

Step 3: Prepare the muffin pan
Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin generously with non-stick spray or line it with muffin liners. To ensure maximum crispiness, you can also brush each muffin cup lightly with olive oil. Spoon the mixture evenly into each cup, pressing it down firmly with the back of a spoon. This compression helps the muffins hold together while baking and creates a crispy golden base.

Step 4: Bake to golden perfection
Place the muffin tin on the middle rack of your preheated oven and bake for 30 to 35 minutes, or until the tops are beautifully golden brown and the edges are crisp. If you like them extra crunchy, you can switch the oven to broil for the last 2–3 minutes, but keep a close eye to prevent burning.

Step 5: Cool and serve
Once baked, allow the muffins to cool in the pan for about 5 minutes before carefully removing them. The brief cooling helps them set and keeps their shape intact. Serve them warm and crispy, ideally with a dollop of sour cream, Greek yogurt, or a drizzle of ranch dressing.

Tips for the Best Crispy Zucchini Potato Muffins

  1. Remove moisture thoroughly:
    The more water you squeeze out of the zucchini and potatoes, the crispier your muffins will turn out. Even a little excess water can make them soggy.

  2. Choose the right potatoes:
    Russet or Yukon Gold potatoes work best because of their starch content—they help the muffins hold together and create a satisfying crunch.

  3. Don’t skip the cheese:
    Parmesan adds a nutty, salty flavor that enhances the overall taste. Mixing in cheddar or mozzarella gives a melty, creamy texture inside the crispy shell.

  4. Add herbs for flavor:
    Feel free to experiment with spices like parsley, basil, or even a pinch of cayenne for some heat. The base recipe is versatile and easily customizable.

  5. Make ahead and reheat:
    These muffins store well in an airtight container in the fridge for up to 4 days. To reheat, pop them in an oven or air fryer at 375°F for 5–7 minutes to bring back their crispiness.

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