Crispy Parmesan Zucchini Potato Muffins

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🧀 Crispy Parmesan Zucchini Potato Muffins

📖 Description

Crispy Parmesan Zucchini Potato Muffins are savory, golden-brown bites made with shredded potatoes and zucchini, seasoned herbs, and nutty Parmesan cheese. Baked in a muffin tin, they’re crispy on the outside, tender on the inside, and perfect as a snack, breakfast side, or appetizer. These muffins are a delicious way to sneak in vegetables while enjoying comforting, cheesy flavors.

⏱️ Prep & Cook Time

  • Prep Time: 20 minutes

  • Cook Time: 30–35 minutes

  • Total Time: ~55 minutes

🍽️ Servings

  • Makes: 12 muffins

  • Serving Size: 1 muffin

🛒 Ingredients

  • 2 medium potatoes, peeled and grated

  • 1 medium zucchini, grated

  • ½ cup grated Parmesan cheese

  • 1 large egg

  • ¼ cup all-purpose flour (or almond flour for gluten-free)

  • 2 tablespoons olive oil or melted butter

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ½ teaspoon Italian seasoning or dried oregano

  • ¼ teaspoon paprika (optional)

  • 2 tablespoons chopped fresh parsley or chives (optional)

👩‍🍳 Instructions

  1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with silicone liners.

  2. Remove excess moisture: Place grated zucchini and potatoes in a clean towel and squeeze out as much liquid as possible (very important for crispiness).

  3. In a large bowl, combine zucchini, potatoes, Parmesan, egg, flour, olive oil, and all seasonings.

  4. Mix until evenly combined.

  5. Divide the mixture evenly among muffin cups, pressing down slightly.

  6. Bake for 30–35 minutes, until golden brown and crispy on top.

  7. Let cool for 5 minutes, then carefully remove and serve warm.

⭐ Tips for Best Results

  • Squeeze thoroughly: Excess moisture will make muffins soggy.

  • Extra crispy: Spray tops lightly with oil before baking.

  • Cheese boost: Add a little shredded mozzarella or cheddar for a gooier center.

  • Mini version: Use a mini muffin tin and bake for 18–22 minutes.

  • Air fryer option: Bake at 375°F (190°C) for 15–18 minutes.

🥗 Nutritional Information (Approx. per muffin)

  • Calories: 115

  • Protein: 4 g

  • Carbohydrates: 12 g

  • Fat: 6 g

  • Fiber: 2 g

  • Sodium: 180 mg

(Values may vary depending on ingredients used)

💚 Health Benefits

  • Vegetable-rich: A great way to eat more zucchini and potatoes.

  • Good source of calcium & protein from Parmesan cheese.

  • Baked, not fried, making it lighter than traditional fritters.

  • Kid-friendly and perfect for picky eaters.

  • Customizable for gluten-free or low-carb diets.

❓ Recipe Q & A

Q: Can I make these ahead of time?
A: Yes! Store in the refrigerator for up to 4 days and reheat in the oven or air fryer for crispiness.

Q: Can I freeze zucchini potato muffins?
A: Absolutely. Freeze fully cooled muffins for up to 2 months. Reheat directly from frozen at 375°F (190°C).

Q: Why are my muffins soggy?
A: Most likely due to excess moisture. Make sure zucchini and potatoes are squeezed very dry.

Q: Can I make this recipe egg-free?
A: Yes. Use a flax egg (1 tbsp ground flax + 2½ tbsp water) as a substitute.

Q: What can I serve them with?
A: Sour cream, Greek yogurt dip, marinara sauce, or a fresh salad work beautifully.

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