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Crispy Parmesan Zucchini Potato Muffins – The Ultimate Savory Snack!

If you're looking for a savory snack that’s crispy on the outside, fluffy on the inside, and bursting with cheesy, herby flavor — you've just found your new go-to. These Crispy Parmesan Zucchini Potato Muffins are the perfect combo of wholesome veggies and indulgent comfort food. 🥔🧀 Ideal for brunch spreads, school lunches, or even as a dinner side dish, they’re simple to prepare and full of rich, earthy flavor thanks to fresh zucchini, golden potatoes, and sharp Parmesan cheese. Plus, they’re naturally gluten-free and easily customizable!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 39 minutes
Servings: 12 Yield
Ingredients Method Notes

Ingredients
  

🥒 Vegetables:
  • 1 cup grated zucchini squeezed dry
  • 1 cup grated potato peeled and squeezed dry
  • 1/2 cup finely chopped onion or green onions optional
🧀 Dairy:
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese optional
  • 2 large eggs
  • 2 tbsp milk any kind
🧂 Seasoning:
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano or thyme
  • Salt and pepper to taste
🧁 Binder:
  • 1/3 cup breadcrumbs or almond flour
  • 1 tbsp olive oil or melted butter

Method
 

Step 1: Prep the Veggies
  1. Grate the zucchini and potato, then squeeze out all the excess moisture using a clean towel or cheesecloth.
  2. This step is crucial to getting a crispy texture.
Step 2: Mix It All Together
  1. In a large mixing bowl, whisk together the eggs, milk, and olive oil.
  2. Stir in the grated zucchini, potato, onion, Parmesan, breadcrumbs, and seasonings.
  3. If using mozzarella, mix that in too.
Step 3: Fill & Bake
  1. Preheat oven to 400°F (200°C).
  2. Grease a muffin tin with cooking spray or olive oil.
  3. Scoop the mixture into each cup, pressing down slightly to compact.
  4. Bake for 20–25 minutes, or until golden brown and crispy at the edges.
  5. Let cool for 5 minutes before removing from the tin.

Notes

🧁 Variations
Add Meat: Toss in chopped cooked bacon or ham.
Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños.
Vegan Option: Use flax eggs and plant-based cheese.
Cheese Swap: Try sharp cheddar, goat cheese, or gruyère.
Mini Muffins: Use a mini muffin pan for bite-sized snacks.
🧊 Storage & Reheating
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in a single layer, then store in freezer bags for up to 2 months.
To Reheat: Bake at 350°F (175°C) for 10–12 minutes or microwave for 30 seconds.
❓ Top 10 FAQs
1. Can I use sweet potatoes instead of regular?
Yes! They’ll be sweeter and pair beautifully with Parmesan.
2. Can I use frozen zucchini or hash browns?
Yes, but thaw and squeeze out all excess water first.
3. How do I keep them crispy?
Make sure the veggies are really dry and avoid overloading with cheese or liquid.
4. Can I use paper muffin liners?
It’s better to bake directly in the greased pan for crisp edges.
5. Are they kid-friendly?
Absolutely! Great for sneaking in veggies.
6. Can I make them ahead?
Yes! Store in the fridge and reheat in the oven for best results.
7. Do they work as a main dish?
Yes! Serve with a side salad or a fried egg on top.
8. What’s the best cheese for this?
Parmesan gives great flavor, but any melty cheese works.
9. Are they gluten-free?
Use almond flour or gluten-free breadcrumbs and you’re good to go!
10. Can I meal prep with these?
They’re perfect for lunchboxes or weekday breakfasts.
🏁 Conclusion
With their golden, crunchy tops and savory, cheesy interiors, these Crispy Parmesan Zucchini Potato Muffins are the perfect marriage of flavor and texture. Whether you're hosting a brunch, packing school lunches, or just snacking on the go, these muffins will become a family favorite in no time.
Make them your own with your favorite herbs and add-ins, and enjoy the irresistible blend of veggies and cheese that everyone will crave. ✨
Bake a batch, share a few — and don’t be surprised when they disappear in minutes!