Crispy Parmesan Zucchini Potato Muffins Recipe
These crispy zucchini potato muffins are a savory, cheesy delight! Made with grated zucchini and potato, Parmesan, and mozzarella cheese, these muffins are full of flavor and perfect as a snack or side dish.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Yield: 12 muffins 1x
- Category: Snack, Side Dish, Appetizer, Vegetarian
- Method: Baking
- Cuisine: American, Vegetarian
- Diet: Vegetarian
Ingredients
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1 medium zucchini, grated
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1 medium potato, grated
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon dried oregano
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½ cup grated Parmesan cheese
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¼ cup shredded mozzarella cheese
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2 large eggs
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¼ cup all-purpose flour (or almond flour for gluten-free)
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½ teaspoon baking powder
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2 tablespoons olive oil
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Fresh parsley, chopped (for garnish)
Instructions
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Prepare the Vegetables: Grate the zucchini and potato using a box grater. Place them in a clean kitchen towel and squeeze out as much excess moisture as possible.
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Mix the Ingredients: In a large bowl, combine the grated zucchini and potato with salt, black pepper, garlic powder, onion powder, oregano, Parmesan, and mozzarella cheese. In a separate small bowl, whisk the eggs. Add them to the vegetable mixture. Sprinkle in the flour and baking powder, then mix until well combined.
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Preheat Oven & Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with olive oil or use silicone muffin liners for easy removal.
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Assemble & Bake: Divide the mixture evenly into the muffin tin, pressing gently to compact each muffin. Drizzle a little olive oil on top for extra crispiness. Bake for 25-30 minutes, or until the tops are golden brown and crispy.
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Cool & Serve: Let the muffins cool for a few minutes before removing them from the tin. Garnish with fresh parsley and serve warm with your favorite dip (yogurt sauce, sour cream, or marinara).
Notes
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Gluten-Free Option: Use almond flour instead of all-purpose flour for a gluten-free version.
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Storage: These muffins can be stored in an airtight container for up to 3 days or frozen for later use.
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Dip Pairings: Perfect with yogurt sauce, sour cream, or marinara.
Nutrition
- Serving Size: 1 muffin
- Calories: 140 kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg