🧀 Crispy Parmesan Zucchini Potato Muffins Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
🥔 Ingredients
- 2 medium zucchinis, grated (about 2 cups)
- 2 medium potatoes, peeled and grated (about 2 cups)
- 1 cup Parmesan cheese, finely grated
- 2 large eggs
- ½ cup all-purpose flour (or almond flour for gluten-free option)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped parsley (optional)
- Cooking spray or butter for greasing the muffin tin
🥣 Instructions
- Preheat Oven:
Set your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin with cooking spray or olive oil. - Prepare Vegetables:
Grate the zucchini and potatoes using a box grater. Place them in a clean kitchen towel or cheesecloth, then squeeze out excess moisture to ensure crispy muffins. - Mix Ingredients:
In a large bowl, combine grated zucchini, grated potatoes, Parmesan cheese, eggs, flour, olive oil, garlic powder, onion powder, salt, and black pepper. Stir until evenly mixed. - Spoon into Muffin Tin:
Evenly divide the mixture among the muffin cups, pressing it down firmly to compact each portion. This helps them stay crispy. - Bake:
Bake for 25–30 minutes, or until the tops are golden brown and edges are crispy. - Cool & Serve:
Allow to cool slightly, then remove from the muffin tin. Garnish with fresh parsley if desired.
🌿 Serving Suggestions
Serve warm as a savory breakfast, side dish, or snack. These zucchini potato muffins pair beautifully with:
- Greek yogurt dip or sour cream
- Spicy aioli
- Fresh garden salad
💡 Tips for Extra Crispiness
- Always drain excess liquid from zucchini and potatoes.
- Add a little cornstarch (1 tbsp) for a firmer texture.
- Use a convection setting for extra browning.
📌 Keywords
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