Crispy Parmesan Zucchini Potato Muffins
🥔 Description
These savory, crispy-on-the-outside, tender-on-the-inside zucchini potato muffins are a delightful way to enjoy your veggies. Packed with grated potatoes, fresh zucchini, Parmesan cheese, and aromatic herbs, they’re baked into handheld muffins that make a perfect snack, side dish, or breakfast bite. Think hash browns crossed with cheesy zucchini fritters — but healthier and baked!
🧾 Ingredients for Crispy Parmesan Zucchini Potato Muffins
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2 medium potatoes, peeled
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1 large zucchini, ends trimmed
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1 large egg, lightly beaten
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½ cup grated Parmesan cheese
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¼ cup shredded mozzarella (optional for added gooeyness)
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2 tbsp all-purpose flour (or almond flour)
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2 tbsp chopped fresh parsley or chives
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp salt, or to taste
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¼ tsp black pepper
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2 tbsp olive oil or melted butter, plus more for greasing
🍽️ Equipment
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Box grater
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Cheesecloth or clean kitchen towel
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Muffin tin
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Mixing bowls
👩🍳 Instructions
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Prep oven and pan:
Preheat oven to 200°C (400°F). Lightly grease a 12-cup muffin tin with oil or nonstick spray. -
Grate and drain veggies:
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Grate potatoes and zucchini using the large-hole side of a grater.
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Place grated mixture in a clean towel, squeeze out as much liquid as possible — this is key for crispiness!
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Mix batter:
In a bowl, combine drained veggies with egg, Parmesan, flour, parsley/chives, garlic powder, onion powder, salt, pepper, and olive oil/butter. Stir to combine. (Add mozzarella if using.) -
Fill muffin tin:
Divide mixture evenly into the muffin cups. Press down firmly with the back of a spoon to compact. -
Bake:
Bake for 25–30 minutes, or until golden brown and crispy on top and edges. -
Cool & Serve:
Let cool in pan for 5 minutes before running a knife around edges to pop out. Serve warm.
📌 Notes
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Drain well! Extra moisture will make them soggy.
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Swap potato with sweet potato or carrot for variation.
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Parmesan adds crispness — don’t skip!
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Silicone muffin pans make removal super easy.
💡 Tips for Success
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For extra crunch, broil the tops for the last 2 minutes.
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Serve with sour cream, tzatziki, or marinara for dipping.
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Want it gluten-free? Use almond or chickpea flour.
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Double the batch and freeze — reheat in oven or air fryer.
🍴 Servings
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12 muffins
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Serving size: 2–3 muffins per person as a side or snack
⚖️ Nutritional Info (per muffin) (approx.)
| Nutrient | Amount |
|---|---|
| Calories | 75 kcal |
| Protein | 4 g |
| Carbs | 8 g |
| Fat | 3.5 g |
| Fiber | 1 g |
| Sodium | 140 mg |
🌿 Benefits
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Vegetable-rich & kid-friendly
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Lower-carb alternative to hash browns
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Baked — not fried!
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Freezer-friendly meal-prep option
❓ Q & A
Q: Can I use frozen hash browns instead of fresh potatoes?
A: Yes — thaw and squeeze dry before mixing with zucchini.
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Q: Can I make them vegan?
A: Swap egg for flax egg and use vegan Parmesan-style cheese — texture may be slightly softer.
Q: Do they work in an air fryer?
A: Absolutely! Line silicone cups, air-fry at 180°C (360°F) for 15–18 minutes.
