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.
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
Instructions
1. Grate the zucchini and potatoes using a box grater or food processor.
2. Place grated vegetables in a clean towel and squeeze out as much moisture as possible.
3. In a large bowl, combine the zucchini, potatoes, Parmesan, eggs, flour, salt, pepper, and garlic powder.
4. Mix well until everything is evenly coated and forms a mixture that holds together.
5. Preheat oven to 400°F (200°C) and grease a muffin tin.
6. Spoon mixture into muffin cups and gently press down to compact.
7. Bake for 30–35 minutes or until tops are golden and crispy.
8. Cool for a few minutes before removing from the tin.
9. Garnish with chopped parsley before serving.
Notes
Always squeeze the zucchini and potatoes well to avoid soggy muffins.
For extra flavor, mix in shredded cheddar or finely chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 85
- Sugar: 1g
- Sodium: 170mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: crispy muffins, zucchini potato muffins, baked hash browns, savory muffin recipe