Name: Crispy Parmesan Zucchini Potato Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 medium zucchini 2 medium Russet potatoes; 0.5 cup grated Parmesan cheese 2 large eggs 2 tablespoons all-purpose flour; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 teaspoon garlic powder (optional) 1 tablespoon chopped parsley

These Crispy Parmesan Zucchini Potato Muffins are everything you love about hash browns and zucchini fritters packed into one golden, handheld muffin. They’re cheesy, crispy on the outside, soft on the inside, and loaded with fresh, savory flavor. Whether you’re after a quick snack, a fun side dish, or a breakfast idea that feels a little indulgent, these muffins deliver big on taste and texture.

Each bite is a balance of buttery potato, delicate zucchini, and sharp Parmesan. Perfectly crisped edges come from baking in a muffin tin, which also gives these treats their irresistible shape. They’re great warm from the oven or cooled and packed for a picnic. With just a few basic ingredients, you can make these veggie-packed delights in no time.

What Kind of Potatoes Should I Use?

For the best texture, go with starchy potatoes like Russets. They crisp up beautifully and provide a fluffy base. If you’re in a pinch, Yukon Golds will also work, offering a slightly creamier texture.

Ingredients for the Crispy Parmesan Zucchini Potato Muffins

Zucchini: Brings moisture and a fresh, mild flavor. Make sure to squeeze out excess water.
Russet Potatoes: The starchy base that crisps up nicely in the oven.
Parmesan Cheese: Adds a salty, nutty richness and helps with crisping.
Eggs: Acts as the binder to hold everything together.
All-Purpose Flour: Just a touch to provide structure.
Salt & Pepper: To bring out all the flavors.
Garlic Powder (optional): For a boost of savory aroma.
Chopped Parsley: A little freshness to finish.

How To Make the Crispy Parmesan Zucchini Potato Muffins

Step 1: Prep the Vegetables

Grate the zucchini and potatoes using a box grater or food processor. Place them in a clean towel or cheesecloth and squeeze out as much moisture as possible. This step is key for crisp muffins.

Step 2: Mix It All Together

In a large bowl, combine the grated zucchini and potatoes with Parmesan, eggs, flour, garlic powder, salt, and pepper. Stir until everything is evenly coated and holds together.

Step 3: Fill the Muffin Tin

Grease a standard muffin tin well (or use a nonstick spray). Spoon the mixture into each cup, pressing down slightly to compact.

Step 4: Bake to Golden Perfection

Bake at 400°F (200°C) for about 30-35 minutes, or until golden brown and crispy on top. Let them cool a few minutes before removing.

How to Serve and Store Crispy Parmesan Zucchini Potato Muffins

These muffins are incredibly versatile. Serve them warm as a side with breakfast or brunch, or use them as a unique party appetizer. They also make great lunchbox fillers for kids or work meals.

To store, let them cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in the oven or air fryer for the best crisp. You can also freeze them for up to 2 months.

What to Serve With Crispy Parmesan Zucchini Potato Muffins?

With Sour Cream and Chives

A dollop of sour cream and a sprinkle of chives add tang and freshness.

Next to Eggs and Bacon

They make a savory swap for toast or hash browns.

As a Side to Grilled Chicken

Pair with something simple like grilled lemon chicken or this White Wine Parmesan Chicken.

With Soup

Especially creamy soups like this Creamy Parmesan Italian Sausage Soup.

Served with Dip

Try with ranch, aioli, or this Shrimp Butter Spread for an appetizer twist.

Want More Savory Muffin and Snack Ideas?

If you loved these Crispy Parmesan Zucchini Potato Muffins, you might also enjoy these savory favorites from Savor Queen:

Gooey Cinnamon Cream Cheese Muffins if you want something on the sweet side too.
Crispy Fried Zucchini when you’re craving extra crunch.
Parmesan Baked Potatoes for another golden side idea.
Dad’s Creamy Cheesy Au Gratin Potatoes for cheesy, hearty comfort.
Air Fryer Sesame Cauliflower for a crispy, healthy snack.

Save This Pin For Later

Save this delicious idea to your favorite Pinterest board so it’s easy to find when you’re ready to whip it up again.

Tried it with a twist? Maybe some shredded cheddar or a touch of hot sauce? I’d love to hear how it turned out—drop your tips or questions in the comments below.

Need more inspiration? Explore my daily kitchen creations on SavorQueen.com on Pinterest. Your next favorite might be waiting there.

Crispy Parmesan Zucchini Potato Muffins

Author: Julia Walton
Total Time: 50 minutes
Yield: 12 muffins
Diet: Vegetarian

Print Recipe

Description

Craving something crispy, cheesy, and easy to make? These Crispy Parmesan Zucchini Potato Muffins are the ultimate savory snack or side dish, baked to golden perfection with a tender inside and crunchy edges. Perfect for breakfast ideas, easy dinner sides, or healthy snack options, this quick recipe uses simple ingredients like Russet potatoes, zucchini, and Parmesan cheese for big flavor without fuss. Whether you’re serving these as a party appetizer, packing lunch, or exploring new food ideas, these muffins are a winner.