Crispy Parmesan Zucchini Potato Muffins

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Crispy Parmesan Zucchini Potato Muffins are the savory muffin you didn’t know you needed. Packed with fresh shredded zucchini, golden potato, and sharp parmesan, each bite is bursting with rich, cheesy flavor and a delightful crunch from the oven-baked edges.

These muffins make an excellent snack, side dish, or even a light vegetarian lunch. They’re easy to prepare, freezer-friendly, and a smart way to use up summer zucchini. Whether served warm or at room temperature, they never fail to impress.

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What Kind of Potatoes and Zucchini Should I Use?

For the best texture, use starchy potatoes like Russets. They provide the fluffiness needed to balance the moisture from the zucchini. As for zucchini, choose medium-sized ones with tender skins. You can leave the peel on for added color and nutrients.

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Ingredients for the Crispy Parmesan Zucchini Potato Muffins

• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1 1/2 cups grated potato (about 1 large Russet)
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded cheddar cheese (optional for extra richness)
• 1/3 cup breadcrumbs (panko or regular)
• 2 tablespoons chopped green onion or chives
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil spray or melted butter for greasing the muffin tin

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How To Make the Crispy Parmesan Zucchini Potato Muffins

Step 1: Prep the Vegetables

Grate the zucchini and potato. Place them in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This helps achieve a crisp texture.

Step 2: Mix the Batter

In a large bowl, combine the grated zucchini, potato, eggs, cheeses, breadcrumbs, green onion, garlic powder, salt, and pepper. Mix until everything is well coated.

Step 3: Fill the Muffin Tin

Grease a 12-cup muffin tin with olive oil spray or butter. Divide the mixture evenly among the cups, pressing down lightly to pack them.

Step 4: Bake Until Golden

Bake at 400°F (200°C) for 25-30 minutes, or until the edges are deeply golden and crispy. Let them cool in the pan for 5 minutes before removing.

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How to Serve and Store Crispy Parmesan Zucchini Potato Muffins

These savory muffins are at their best served warm with a dollop of sour cream, Greek yogurt, or even marinara sauce on the side. They make a great accompaniment to eggs for breakfast, a soup at lunch, or grilled meats at dinner.

To store, refrigerate them in an airtight container for up to 4 days. Reheat in a toaster oven or air fryer to bring back that perfect crispiness. They also freeze well—wrap individually and thaw overnight for a quick meal.

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Frequently Asked Questions

Can I make these ahead of time?

Absolutely. These muffins are perfect for meal prep. Make a batch, store in the fridge or freezer, and reheat when ready to eat.

Can I use sweet potato instead of regular potato?

Yes, sweet potatoes will add a touch of sweetness and are equally delicious. The texture will be slightly softer.

What other cheeses work well in this?

Mozzarella, Gruyère, or even crumbled feta can be great swaps or additions.

Are these gluten-free?

They can be! Use gluten-free breadcrumbs and double-check your cheeses to ensure no hidden gluten.

Can I add more veggies?

Of course! Finely chopped bell peppers, spinach, or grated carrot all mix in well without changing the structure.

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Want More Muffin Ideas with a Savory Twist?

If these crispy muffins are calling your name, here are some other savory delights to check out:

• Nutella French Toast Casserole for a brunch balance of sweet and savory.
• Giant Zucchini Parmesan if you’re craving more zucchini-based comfort.
• Mexican Zucchini and Ground Beef Skillet for a hearty one-pan weeknight option.
• Creamy Garlic Chicken Breasts to pair with these muffins.
• Cheesy Ranch Oven Roasted Potatoes for another potato-packed side.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest board so you can make it whenever you’re craving something crispy and cheesy.

And let me know how they turned out! Did you go with cheddar or feta? Did you sneak in some spinach?

Comment below with your twist, and feel free to tag me if you share on Instagram. For more ideas like this, check out my Pinterest at Nina Dishes.

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