Description
Crispy Parmesan Zucchini Potato Muffins are golden, savory bites packed with grated zucchini, potato, and sharp cheese. Perfect as a snack, side, or light lunch, these muffins are easy to prep and freezer-friendly. Serve warm with sour cream or pack for a veggie-loaded treat on the go.
Ingredients
1 1/2 cups grated zucchini
1 1/2 cups grated potato
2 large eggs
1/2 cup grated Parmesan cheese
1/4 cup shredded cheddar cheese
1/3 cup breadcrumbs
2 tablespoons chopped green onion
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
Instructions
1. Grate the zucchini and potato. Squeeze out as much moisture as possible using a kitchen towel or cheesecloth.
2. In a large bowl, mix the zucchini, potato, eggs, Parmesan, cheddar, breadcrumbs, green onion, garlic powder, salt, and pepper until fully combined.
3. Grease a 12-cup muffin tin. Divide the mixture evenly and press down lightly into each cup.
4. Bake at 400°F (200°C) for 25–30 minutes, or until the muffins are golden brown and crisp around the edges.
5. Cool in the tin for 5 minutes before gently removing and serving.
Notes
Be sure to wring out as much liquid as possible from the zucchini and potato to get the crispiest texture.
Add extra cheddar or feta for a cheesier flavor twist.
Use a silicone muffin pan or line with parchment for easy removal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer / Side
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: zucchini muffin, potato muffin, savory muffins