Crispy Parmesan Zucchini Potato Muffins

Crispy Parmesan Zucchini Potato Muffins

Servings: 6–8 muffins

Prep Time: 20 minutes

Cook Time: 25–30 minutes

Total Time: 50 minutes

Ingredients

• 1 medium zucchini (about 1 cup, grated and drained)

• 1 medium potato (about 1 cup, peeled, grated, and drained)

• 1/2 small onion, finely chopped or grated

• 1 large egg

• 1/3 cup grated Parmesan cheese

• 1/4 cup shredded mozzarella cheese (optional, for softness)

• 1/4 cup all-purpose flour (or use almond flour for a low-carb version)

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1/2 teaspoon garlic powder

• 1/4 teaspoon dried oregano or thyme

• 1 tablespoon chopped fresh parsley or chives (optional)

• Olive oil or cooking spray (for greasing)

Instructions

1. Preheat Oven:

Preheat the oven to 200°C (400°F). Grease a standard 6- or 12-cup muffin tin with olive oil or cooking spray.

2. Prepare the Vegetables:

1. Grate the zucchini and potato using the coarse side of a box grater.

2. Place the grated vegetables in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. This step is crucial for crisp texture.

3. Transfer the drained zucchini and potato to a large mixing bowl.

3. Mix the Batter:

1. Add chopped onion, Parmesan, mozzarella (if using), flour, salt, pepper, garlic powder, herbs, and beaten egg to the vegetables.

2. Mix until fully combined. The mixture should hold together when pressed.

4. Fill the Muffin Tin:

1. Divide the mixture evenly among the muffin cups, pressing down firmly with the back of a spoon to compact and shape each portion.

2. For extra crispiness, brush or spray a little olive oil over the tops.

5. Bake:

Bake in the preheated oven for 25–30 minutes, or until the tops are golden brown and edges are crisp.

6. Cool and Serve:

Allow the muffins to cool in the pan for 5 minutes before carefully removing them. Serve warm or at room temperature.

Serving Suggestions:

• Serve with a dollop of sour cream or Greek yogurt.

• Pair with a green salad for a light lunch.

• Excellent as a side dish for roasted meats or grilled chicken.

Storage:

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a toaster oven or air fryer to restore crispness.

Let me know if you’d like a gluten-free, eggless, or vegan version of this recipe.