Crispy Parmesan Zucchini Potato Muffins – Savory, Cheesy & Perfect for Any Meal! – Page 2

Why You’ll Love These Muffins

🧀 Cheesy & Savory: The perfect blend of Parmesan and shredded cheese gives each bite a rich, umami kick.
🥔 Crispy & Golden: Baked until perfectly crisp, these muffins deliver a satisfying crunch without the need for frying.
🥒 Veggie-Packed Goodness: A tasty way to sneak in extra vegetables — even picky eaters won’t resist!
⏰ Meal-Prep Friendly: Make a batch ahead of time; they reheat beautifully for a quick breakfast or snack.

Ingredients You’ll Need

2 medium zucchinis, grated
2 medium potatoes, peeled and grated
1/2 cup grated Parmesan cheese
1/2 cup shredded cheddar (or mozzarella)
2 large eggs
1/4 cup breadcrumbs (or almond flour for gluten-free)
2 tbsp chopped green onions (optional)
Salt and pepper to taste
Olive oil spray or melted butter (for greasing the muffin tin)

Instructions

1. Prep the Veggies

Grate the zucchini and potatoes using a box grater. Place them in a clean kitchen towel or cheesecloth, and squeeze out as much liquid as possible — this is the key to crispy muffins!

2. Mix the Batter

In a large bowl, combine the grated vegetables, Parmesan, shredded cheese, eggs, breadcrumbs, green onions, salt, and pepper. Stir until well mixed and the mixture holds together when pressed.

3. Fill the Muffin Tin

Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with olive oil spray or butter. Spoon the mixture evenly into the cups, pressing down gently to compact.

4. Bake Until Crispy

Bake for 25–30 minutes, or until the edges are golden brown and the tops are crispy. Let them cool in the pan for a few minutes before removing.

5. Serve & Enjoy

Serve warm with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce. They’re perfect on their own or alongside eggs, soup, or salad.

Tips for the Best Results

Dry the veggies well: Moisture is the enemy of crispiness — squeeze thoroughly!
Add herbs: Mix in a little fresh thyme, parsley, or dill for extra flavor.
Make them mini: Use a mini muffin tin for bite-sized, party-perfect snacks.
Storage: Store leftovers in the fridge for up to 3 days or freeze for up to a month. Reheat in the oven or air fryer to keep them crispy.

Serving Ideas

Breakfast: Pair with poached eggs or avocado toast.
Lunch: Serve as a side to grilled chicken or salmon.
Snack Time: Enjoy them warm from the oven with marinara or ranch dip.
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