Crispy Parmesan Zucchini Potato Muffins

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Golden, cheesy, and loaded with flavor, these Crispy Parmesan Zucchini Potato Muffins are the snack, side, or brunch item you didn’t know you were missing. Shredded zucchini and potato come together with nutty parmesan and a hint of herbs, baked to perfection in muffin tins for a handheld delight that’s crunchy on the outside and tender inside.

Perfect for clearing out summer garden zucchini or switching up your side dish game, these savory muffins are also freezer-friendly and great for meal prepping. Whether you’re packing them in lunchboxes or pairing them with soup or eggs, you’ll find yourself craving them again and again.

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What Kind of Potatoes Should I Use?

For the best texture, starchy potatoes like Russets work beautifully in this recipe. They crisp up nicely and give the muffins their structure. If you prefer a creamier interior, Yukon Golds are a delicious option too. Just be sure to squeeze out as much moisture as possible from the shredded potatoes before mixing.

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Ingredients for the Crispy Parmesan Zucchini Potato Muffins

Zucchini – Adds moisture, a slight sweetness, and a nutritional boost. Be sure to squeeze out excess liquid after grating.

Potatoes – The backbone of this recipe, bringing hearty texture and crisp edges. Starchy varieties are best.

Parmesan Cheese – Brings that salty, savory, nutty flavor and helps bind the mixture together.

Eggs – Essential for holding everything in shape.

Garlic Powder – Adds depth of flavor without overpowering the other ingredients.

Chives or Green Onion – For a pop of fresh, oniony brightness.

Salt & Pepper – Simple seasoning to enhance all the flavors.

Olive Oil Spray or Butter – For greasing the muffin tin to help with crisping and easy release.

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How To Make the Crispy Parmesan Zucchini Potato Muffins

Step 1: Grate and Drain the Veggies

Start by grating the zucchini and potatoes using a box grater. Place the grated vegetables in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to achieving a crispy texture.

Step 2: Mix the Ingredients

In a large bowl, combine the grated and drained zucchini and potatoes, parmesan cheese, eggs, garlic powder, chopped chives or green onions, salt, and pepper. Stir until the mixture is evenly combined.

Step 3: Prepare the Muffin Tin

Preheat your oven to 400°F (200°C). Lightly grease a standard muffin tin with olive oil spray or melted butter to ensure the muffins release easily and get a nice crispy edge.

Step 4: Fill and Press

Spoon the mixture into the muffin cups, pressing each one down firmly with the back of a spoon to compact it. This helps the muffins hold their shape and develop a golden crust.

Step 5: Bake to Golden Perfection

Bake for 25–30 minutes, or until the tops are golden brown and crispy. Let them cool in the pan for 5 minutes before using a butter knife to gently release them.

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How to Serve and Store These Muffins

These muffins shine as a brunch centerpiece, a dinner side, or a midday snack. Pair them with a dollop of sour cream or Greek yogurt, or serve alongside scrambled eggs or roasted meats. They also make a fantastic lunchbox addition for kids and adults alike.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat and maintain crispiness, warm them in the oven or an air fryer at 350°F for about 5–7 minutes. They also freeze beautifully — just pop them in a zip-top bag and reheat straight from frozen.

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Frequently Asked Questions

How do I prevent soggy muffins?

Make sure to squeeze out as much moisture as possible from the shredded zucchini and potatoes. Excess water is the main culprit behind soggy texture.

Can I add other vegetables?

Absolutely! Finely grated carrots or chopped spinach can be folded into the mix. Just make sure they’re well-drained.

Are these gluten-free?

Yes, the base recipe is naturally gluten-free as it doesn’t use any flour or breadcrumbs. Always double-check your parmesan and seasonings if needed.

Can I make them ahead of time?

Yes! These muffins are excellent for meal prep. Bake a batch, let them cool, and store in the fridge or freezer. They reheat wonderfully in the oven.

What kind of cheese can I substitute for parmesan?

Try aged Asiago or Pecorino Romano for a similar salty, nutty flavor. Even sharp cheddar works if you want something bolder.

Do I need to peel the potatoes?

Peeling is optional. If using thin-skinned varieties like Yukon Gold, you can leave the skin on for extra texture and nutrients.

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Want More Savory Side Ideas?

If you enjoyed these zucchini potato muffins, here are a few other must-try savory favorites from Life with Jam:

• Try the ultra-cozy Cheesy Cauliflower Patties for a comforting veggie-packed bite.
• These Creamy Garlic Parmesan Tortellini with Sausage and Broccoli are a one-pan dinner dream.
• Looking for easy flavor-packed sides? The Grilled Peach and Honey Mustard Dressing is sweet, tangy, and perfect for summer.
• Keep things simple with the Slow Cooker Garlic Butter Beef Bites & Potatoes for a hearty dinner.
• And don’t miss the creamy comfort of this Cheesy Hamburger Potato Soup on a chilly evening.

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📌 Save this recipe to your Pinterest board so it’s easy to come back to when the craving hits.

And I’d love to hear how yours turned out! Did you use cheddar or stick with parmesan? Add any extra veggies? Share your tips in the comments.

You can also follow along with more delicious inspiration on my Pinterest: Life with Jam for fresh recipes shared daily.

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