These crispy and savory muffins are a great way to enjoy zucchini and potatoes in a fun, bite-sized form! With a golden, crispy exterior and soft, cheesy interior, they make an excellent side dish or snack.
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Why You’ll Love This Recipe:
- Savory & Flavorful – The combination of zucchini, potato, and Parmesan brings incredible taste.
- Crispy & Crunchy – Enjoy a crispy outside with a soft, fluffy interior.
- Easy to Make – With minimal ingredients and simple steps, these muffins come together quickly.
- Versatile – Great as a side dish, appetizer, or snack!
Ingredients:
- 2 medium potatoes, peeled and grated
- 1 medium zucchini, grated
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/4 cup olive oil (or melted butter)
- 1/2 cup milk
- 1/2 cup shredded mozzarella cheese
- Fresh parsley (optional, for garnish)
Instructions:
- Preheat the Oven
Preheat your oven to 375°F (190°C) and grease a muffin tin or line with paper liners. - Grate the Vegetables
Grate the potatoes and zucchini using a box grater or food processor. Place them in a clean towel and squeeze out excess moisture to ensure the muffins aren’t soggy. - Mix Dry Ingredients
In a large bowl, combine the flour, Parmesan cheese, garlic powder, oregano, salt, and black pepper. - Combine Wet Ingredients
In another bowl, whisk together the eggs, olive oil (or melted butter), and milk. - Combine Wet and Dry Mixtures
Add the grated potatoes and zucchini to the wet ingredients. Stir to combine, then add this mixture to the dry ingredients. Mix gently until just combined. - Add Mozzarella
Fold in the shredded mozzarella cheese. - Fill Muffin Tin
Spoon the mixture into the muffin tin, filling each cup about 3/4 full. - Bake
Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted comes out clean. - Cool and Serve
Let the muffins cool slightly before serving. Garnish with fresh parsley if desired.
Tips:
- Squeeze as much moisture as possible from the zucchini and potatoes to prevent the muffins from becoming soggy.
- You can add other seasonings like paprika, thyme, or red pepper flakes for extra flavor.
- These muffins are great for meal prep and can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Cuisine: American (Savory Muffins)
Crispy Parmesan Zucchini Potato Muffins
- Total Time: 0 hours
Description
These crispy and savory muffins are a great way to enjoy zucchini and potatoes in a fun, bite-sized form! With a golden, crispy exterior and soft, cheesy interior, they make an excellent side dish or snack.
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates.
Ingredients
- 2 medium potatoes, peeled and grated
- 1 medium zucchini, grated
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/4 cup olive oil (or melted butter)
- 1/2 cup milk
- 1/2 cup shredded mozzarella cheese
- Fresh parsley (optional, for garnish)
Instructions
-
Preheat the Oven
Preheat your oven to 375°F (190°C) and grease a muffin tin or line with paper liners. -
Grate the Vegetables
Grate the potatoes and zucchini using a box grater or food processor. Place them in a clean towel and squeeze out excess moisture to ensure the muffins aren’t soggy. -
Mix Dry Ingredients
In a large bowl, combine the flour, Parmesan cheese, garlic powder, oregano, salt, and black pepper. -
Combine Wet Ingredients
In another bowl, whisk together the eggs, olive oil (or melted butter), and milk. -
Combine Wet and Dry Mixtures
Add the grated potatoes and zucchini to the wet ingredients. Stir to combine, then add this mixture to the dry ingredients. Mix gently until just combined. -
Add Mozzarella
Fold in the shredded mozzarella cheese. -
Fill Muffin Tin
Spoon the mixture into the muffin tin, filling each cup about 3/4 full. -
Bake
Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted comes out clean. -
-
Cool and Serve
Let the muffins cool slightly before serving. Garnish with fresh parsley if desired.
Notes
- Squeeze as much moisture as possible from the zucchini and potatoes to prevent the muffins from becoming soggy.
- You can add other seasonings like paprika, thyme, or red pepper flakes for extra flavor.
- These muffins are great for meal prep and can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Cuisine: American
