Crispy Parmesan Zucchini Potato Muffins

These golden, savory muffins are perfect for brunch, lunchboxes, or as a hearty snack. Packed with vegetables and parmesan, they’re crispy, cheesy, and full of flavor!

Yield: 12 muffins

⏱️ Prep Time: 20 minutes

Cook Time: 25–30 minutes

️ Oven Temp: 375°F (190°C)

Ingredients:

• 2 medium zucchinis, grated

• 2 medium potatoes, grated (Yukon Gold or Russet work best)

• ½ teaspoon salt (for drawing out moisture from vegetables)

• 1 cup grated Parmesan cheese

• 2 large eggs

• ¼ cup milk (any kind, dairy or plant-based)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon dried oregano

• ¼ teaspoon black pepper

• ¼ cup all-purpose flour (or gluten-free blend if needed)

• 2 tablespoons olive oil (for drizzling)

• Fresh chives or green onions, chopped (for garnish)

Instructions:

1. Prepare the Vegetables

• Grate the zucchini and potatoes using a coarse grater.

• Transfer both to a colander set over a bowl.

• Sprinkle with ½ teaspoon salt, mix, and let sit for 10–15 minutes to draw out excess moisture.

2. Preheat and Prepare

• Preheat oven to 375°F (190°C).

• Lightly grease a 12-cup muffin tin or use parchment liners for easy removal.

3. Remove Moisture

• After resting, use clean hands, a cheesecloth, or paper towels to squeeze out as much liquid from the zucchini-potato mixture as possible.

  This step is key for crispy edges and preventing soggy muffins!

4. Mix the Batter

• In a large mixing bowl, combine:

  • Drained zucchini & potato mixture

  • 1 cup grated Parmesan cheese

  • 2 eggs

  • ¼ cup milk

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp dried oregano

  • ¼ tsp black pepper

  • ¼ cup flour

• Mix until fully combined and thick.

5. Fill Muffin Cups

• Spoon the batter evenly into each muffin cup, filling about ¾ full.

• Press down lightly to compact each muffin.

• Drizzle the top of each muffin with a bit of olive oil.

6. Bake

• Bake in the preheated oven for 25–30 minutes, or until the tops are deep golden brown and crisp, and a toothpick inserted comes out clean.

7. Cool and Garnish

• Let the muffins cool in the tin for 5 minutes.

• Transfer to a wire rack to finish cooling.

• Garnish with chopped chives or green onions before serving.

️ Serving Suggestions:

• Serve with sour cream, Greek yogurt, or ranch dressing.

• Great as a side to soup or salad.

• Pack in lunchboxes – they’re good warm or at room temp.

❄️ Storage & Reheating:

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in a single layer, then transfer to a freezer-safe bag. Reheat in oven or air fryer until crispy.

• To reheat: Toast in an oven or skillet for a crispy finish. Microwave works but won’t keep them crispy.

Optional Add-Ins:

• Shredded mozzarella or cheddar for extra cheesy muffins

• Finely chopped spinach or carrots for more veggies

• Crumbled cooked bacon or diced ham for a meaty version

• A pinch of chili flakes for a little heat