Here’s a savory, crispy, and cheesy recipe for Crispy Parmesan Zucchini Potato Muffins — a perfect side dish, snack, or even breakfast bite! These little veggie-packed muffins are baked until golden brown on the edges and tender inside, with a crisp top thanks to Parmesan.
🧀 Crispy Parmesan Zucchini Potato Muffins
Ingredients:
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1 ½ cups shredded zucchini (about 1 medium)
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1 ½ cups shredded potatoes (Yukon gold or russet work best)
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1/2 small onion, grated or finely chopped
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2 large eggs
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1/3 cup grated Parmesan cheese
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1/4 cup shredded mozzarella (optional, for added meltiness)
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1/4 cup breadcrumbs (panko or regular)
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2 tbsp chopped parsley (or chives)
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1/2 tsp garlic powder
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Salt & pepper, to taste
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Olive oil spray or butter (for greasing muffin tin)
Instructions:
1. Prep the Veggies:
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Place shredded zucchini and potato in a clean kitchen towel or cheesecloth.
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Squeeze out as much moisture as possible — this is key to getting crispy edges!
2. Mix the Batter:
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In a large bowl, combine drained zucchini, potato, onion, eggs, cheeses, breadcrumbs, parsley, garlic powder, salt, and pepper.
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Stir until well mixed and slightly sticky.
3. Fill Muffin Tin:
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Preheat oven to 400°F (200°C).
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Grease a 12-cup muffin tin well (spray or brush with oil).
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Spoon mixture into each cup, pressing down slightly to compact.
4. Bake:
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Bake for 22–28 minutes, or until golden brown and crispy around the edges.
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Let cool in the pan for 5–10 minutes before removing.
Serving Ideas:
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Serve warm with a dollop of sour cream, Greek yogurt, or spicy ketchup.
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Great as a side with grilled meats, or as a vegetarian main with a salad.
Tips & Variations:
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Add shredded carrots or sweet potato for a color and flavor twist.
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Use a mini muffin pan for bite-sized snacks — reduce baking time by ~5–7 minutes.
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Want extra crisp? Broil the tops for 2 minutes at the end.