Crispy Parmesan Zucchini Potato Muffins

Here’s a delicious and crispy Parmesan Zucchini Potato Muffin recipe with a golden, cheesy crust and tender interior—perfect as a savory snack, side dish, or light meal!

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Crispy Parmesan Zucchini Potato Muffins

Ingredients:

• 2 medium zucchinis, grated & squeezed dry (about 1½ cups)
• 1 large potato, peeled & grated (about 1 cup)
• 2 large eggs
• ¼ cup milk (or unsweetened almond milk)
• ½ cup grated Parmesan cheese (plus extra for topping)
• ½ cup breadcrumbs (or panko for extra crunch)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• Olive oil or cooking spray

Optional Add-Ins:

• ¼ cup shredded cheddar or mozzarella
• 2 tbsp chopped fresh parsley or chives
• ½ tsp red pepper flakes (for heat)

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Instructions

1️⃣ Prep the Veggies:

• Grate zucchini and potato, then squeeze out excess moisture using a clean towel (key for crispiness!).
• Pat dry with paper towels.

2️⃣ Mix the Batter:

• In a bowl, whisk eggs, milk, Parmesan, breadcrumbs, and spices.
• Fold in grated zucchini, potato, and any optional add-ins (cheese/herbs).

3️⃣ Bake to Perfection:

• Preheat oven to 375°F (190°C). Grease a muffin tin with oil or spray.
• Spoon mixture into muffin cups, pressing lightly. Sprinkle extra Parmesan on top.
• Bake 20-25 mins until golden and crispy on edges.

4️⃣ Serve & Enjoy!

• Cool slightly before removing from the tin.
• Best served warm with sour cream, marinara, or aioli for dipping.

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🔥 Pro Tips

✔ Extra crispy: Broil for 1-2 mins at the end.
✔ Gluten-free? Use almond flour or GF breadcrumbs.
✔ Make ahead: Store in the fridge (3 days) or freeze. Reheat in the oven or air fryer.

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Why You’ll Love These:

✅ Crispy outside, tender inside!
✅ Great for meal prep or picky eaters.
✅ Works as a side, snack, or appetizer.

Let me know if you’d like a low-carb or vegan version! 😊