Here’s a delicious recipe for Crispy Parmesan Zucchini Potato Muffins—savory, tender inside, with a golden, cheesy crust:
🥒 Crispy Parmesan Zucchini Potato Muffins
🧾 Ingredients (makes ~12 muffins)
- 1 cup grated zucchini (squeeze out excess moisture)
- 1 cup grated potato (raw, squeezed of excess moisture)
- 1 cup all-purpose flour
- ½ cup grated Parmesan cheese
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp black pepper
- 2 eggs
- ¼ cup olive oil or melted butter
- 1 clove garlic (minced, optional)
- 2 tbsp chopped fresh herbs (parsley, chives, or thyme)
👩🍳 Instructions
- Preheat oven
- Preheat to 180°C (350°F). Grease a 12-cup muffin tin or line with paper liners.
- Prepare vegetables
- Grate zucchini and potato. Squeeze out excess water using a clean kitchen towel or paper towels.
- Mix dry ingredients
- In a large bowl, combine flour, Parmesan, baking powder, baking soda, salt, and pepper.
- Combine wet ingredients
- In another bowl, beat eggs with olive oil and garlic.
- Mix batter
- Add wet ingredients to dry ingredients. Fold in grated zucchini, potato, and herbs until just combined.
- Fill muffin tins
- Spoon batter into prepared muffin tin, filling about ¾ full.
- Bake
- Bake 25–30 minutes until golden brown and a toothpick comes out clean.
- Optional: Broil 1–2 minutes at the end for extra crispiness.
- Serve
- Cool slightly and serve warm as a breakfast, snack, or side dish.
🔥 Tips & Variations
- Extra crispy: Sprinkle a little extra Parmesan on top before baking.
- Cheesy twist: Add shredded cheddar or mozzarella to the batter.
- Spicy option: Mix in a pinch of chili flakes or smoked paprika.
- Make-ahead: Freeze baked muffins; reheat in the oven for 5–10 minutes.
I can also give you a low-carb, gluten-free version using almond flour and more zucchini that stays crispy and tender.
Do you want me to share that version?
