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