Here’s a crispy, cheesy, and veggie-packed Crispy Parmesan Zucchini Potato Muffins recipe—golden outside, soft inside, and perfect for breakfast, snacks, or sides:
🥒🧀 Crispy Parmesan Zucchini Potato Muffins
🧾 Ingredients (makes ~12 muffins)
- 1 cup zucchini (grated, moisture squeezed out)
- 1 cup potato (grated, moisture squeezed out)
- 1 cup all-purpose flour
- ½ cup grated Parmesan cheese
- ½ cup shredded cheddar (optional, for extra cheesiness)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp black pepper
- 2 eggs
- ¼ cup olive oil or melted butter
- 2 cloves garlic (minced)
- 2 tbsp fresh parsley or chives (optional)
👩🍳 Instructions
- Preheat oven
- Set to 180°C (350°F). Grease or line a muffin tin.
- Prep veggies
- Grate zucchini and potato, then squeeze out as much water as possible (this is key for crispiness).
- Mix dry ingredients
- In a bowl, combine flour, Parmesan, baking powder, baking soda, salt, and pepper.
- Mix wet ingredients
- In another bowl, whisk eggs, oil/butter, and garlic.
- Combine batter
- Add wet mixture to dry ingredients.
- Fold in zucchini, potato, and herbs until just combined.
- Fill muffin tin
- Spoon batter into cups, filling about ¾ full.
- Sprinkle a little extra Parmesan on top for a crispy crust.
- Bake
- Bake 25–30 minutes until golden brown.
- Optional: Broil 1–2 minutes at the end for extra crispiness.
- Serve
- Let cool slightly and enjoy warm.
🔥 Tips & Variations
- Extra crispy edges: Use a metal muffin tin and grease well
- Low-carb option: Replace flour with almond flour
- Spicy kick: Add chili flakes or smoked paprika
- Hidden veggies: Add grated carrot or corn
- Mini muffins: Bake 15–18 minutes for bite-sized snacks
🍽️ Serving Ideas
- With sour cream or garlic yogurt dip
- As a side for soups or grilled meats
- Great for lunchboxes or meal prep
If you want, I can give you a super crispy hashbrown-style version (less fluffy, more crunchy like fritters) or an air fryer version 👍
