Description
Golden brown and irresistibly crispy, these Parmesan Zucchini Potato Muffins are a savory favorite. Shredded zucchini and potato are combined with nutty parmesan and herbs, then baked into tender, handheld muffins that make the perfect side dish, snack, or brunch treat. They’re freezer-friendly, lunchbox-approved, and wonderfully satisfying.
Ingredients
1 ½ cups grated zucchini
1 ½ cups grated starchy potatoes (like Russets)
¾ cup grated parmesan cheese
2 large eggs
1 teaspoon garlic powder
2 tablespoons chopped chives or green onion
½ teaspoon salt
¼ teaspoon black pepper
Olive oil spray or melted butter (for greasing muffin tin)
Instructions
1. Preheat oven to 400°F (200°C) and lightly grease a standard muffin tin with olive oil spray or melted butter.
2. Grate zucchini and potatoes, then place them in a clean kitchen towel and squeeze out as much moisture as possible.
3. In a large mixing bowl, combine the drained zucchini and potatoes, parmesan cheese, eggs, garlic powder, chives or green onion, salt, and pepper. Mix until well combined.
4. Spoon the mixture into each muffin cup, pressing down with the back of a spoon to compact it.
5. Bake for 25–30 minutes until the tops are golden brown and crispy.
6. Let muffins cool in the tin for 5 minutes, then use a butter knife to gently release them from the pan.
7. Serve warm with sour cream, Greek yogurt, or as-is.
Notes
Squeeze Hard: Removing excess moisture from the veggies is key to that golden, crisp texture.
Customize It: Add finely grated carrots, spinach, or cheddar for a creative twist.
Best Reheated in Oven: To regain crispness, reheat in the oven or air fryer — not the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish / Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 98
- Sugar: 1g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 43mg