Crispy Parmesan Zucchini Potato Muffins — So Easy & Delicious!

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Crispy Parmesan Zucchini Potato Muffins — So Easy & Delicious!

Description

These Crispy Parmesan Zucchini Potato Muffins are savory, golden bites packed with vegetables and cheesy goodness. Crisp on the outside and tender on the inside, they’re baked in a muffin tin for easy portioning and minimal mess. Ideal as a breakfast side, snack, lunchbox item, or a fun alternative to hash browns or fritters.

Ingredients

  • 2 cups grated zucchini
  • 2 cups grated potatoes
  • ½ cup grated Parmesan cheese
  • 2 large eggs
  • 2 tablespoons flour
  • 1 clove garlic, minced
  • Salt and black pepper, to taste
  • Olive oil, for brushing

Instructions

  1. Preheat oven
    Preheat oven to 400°F (200°C). Lightly brush or grease a muffin tin with olive oil.
  2. Prepare vegetables
    Place grated zucchini and potatoes in a clean kitchen towel. Squeeze firmly to remove as much moisture as possible—this is key for crispiness.
  3. Mix ingredients
    In a large bowl, combine zucchini, potatoes, Parmesan cheese, eggs, flour, garlic, salt, and pepper. Mix until evenly combined.
  4. Fill muffin tin
    Spoon the mixture into the prepared muffin cups, pressing gently to compact each one. Brush tops lightly with olive oil.
  5. Bake
    Bake for 25–30 minutes, or until tops are golden and edges are crisp.
  6. Cool & serve
    Let muffins cool for 5 minutes before removing from the tin. Serve warm for best texture.

Recipe Notes

  • Removing moisture from the vegetables prevents soggy muffins.
  • Finely grated vegetables help everything bind together more evenly.
  • Parmesan adds saltiness, so season carefully before adding extra salt.

Tips & Variations

  • Extra crispy: Flip muffins out and bake directly on the rack for 5 more minutes.
  • Gluten-free: Use a gluten-free flour blend or oat flour.
  • Add herbs: Try parsley, chives, or thyme for extra flavor.
  • Cheese swap: Mix Parmesan with mozzarella or cheddar for a softer center.
  • Mini muffins: Reduce baking time to 15–18 minutes.

Servings

  • Makes: 10–12 standard muffins
  • Serving size: 2 muffins per serving
  • Serves: 4–6 people

Approximate Nutritional Information (per serving)

(Based on 2 muffins; values may vary)

  • Calories: ~180
  • Protein: ~8g
  • Fat: ~10g
  • Carbohydrates: ~15g
  • Fiber: ~3g
  • Sodium: ~240mg

Health Benefits

  • Zucchini is low in calories and high in hydration and fiber.
  • Potatoes provide potassium and energy-supporting carbohydrates.
  • Eggs contribute high-quality protein.
  • Parmesan cheese adds calcium and flavor without needing large amounts of salt or fat.

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