Description
If you’re looking for a crispy, cheesy, and veggie-packed bite, these Crispy Parmesan Zucchini Potato Muffins are the perfect pick. Ideal for quick breakfasts, healthy snacks, or easy dinner sides, they combine shredded zucchini and potatoes with savory parmesan and seasonings for a golden, crunchy finish without any frying. These muffins are versatile, kid-approved, freezer-friendly, and ideal for breakfast ideas, dinner ideas, and any food ideas that call for an easy recipe.
Ingredients
2 medium zucchini, grated
2 medium russet potatoes, peeled and grated
2 large eggs
3/4 cup grated parmesan cheese
1/4 cup all-purpose flour (or almond flour)
1 small onion, finely grated or minced
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano (optional)
1/4 tsp crushed red pepper flakes (optional)
Olive oil spray or melted butter (for greasing)
Instructions
1. Grate zucchini and potatoes, then squeeze out excess moisture using a kitchen towel or cheesecloth.
2. Transfer drained veggies to a bowl. Add eggs, parmesan, flour, onion, garlic, salt, pepper, oregano, and red pepper flakes. Mix until combined.
3. Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin with oil spray or butter.
4. Fill each muffin cup with the mixture, pressing down slightly to compact it.
5. Bake for 25–30 minutes until golden and crispy. Broil for 2-3 minutes at the end if desired.
6. Let muffins cool for 5 minutes before removing. Serve warm or store for later.
Notes
Squeeze out all excess moisture from the zucchini and potatoes to avoid sogginess.
Use freshly grated parmesan for better texture and richer flavor.
Silicone muffin liners make removal easier and prevent sticking.
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg