Crispy Parmesan Zucchini Potato Muffins

Here’s a Crispy Parmesan Zucchini Potato Muffins recipe—savory, golden on the outside, tender inside. Perfect for breakfast, snacks, or a side dish 🧀🥔🥒

Crispy Parmesan Zucchini Potato Muffins

Ingredients (makes ~12 muffins)

• 2 cups potatoes, grated (about 2 medium)

• 1 cup zucchini, grated

• 2 large eggs

• ½ cup grated Parmesan cheese

• ¼ cup all-purpose flour (or breadcrumbs)

• 2 tbsp olive oil or melted butter

• 2 cloves garlic, minced

• 2 tbsp chopped green onions or chives

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional)

• ¼ tsp dried oregano or thyme (optional)

• Optional: ½ tsp baking powder (for lighter texture)

Instructions

1. Prep the vegetables
   Grate the potatoes and zucchini. Place them in a clean kitchen towel and squeeze out as much liquid as possible (this is key for crispiness).

2. Mix the batter
   In a large bowl, combine eggs, Parmesan, flour, olive oil, garlic, green onions, salt, pepper, and seasonings.
   Stir in the grated potatoes and zucchini until evenly mixed.

3. Fill the muffin tin
   Preheat oven to 400°F (200°C).
   Grease a muffin tin well (or use silicone liners). Spoon the mixture in, pressing it down lightly.

4. Bake
   Bake for 25–30 minutes, until golden brown and crispy on top.

5. Extra crisp (optional but recommended)
   Let muffins cool 5 minutes, then remove and place directly on the oven rack for 5 more minutes.

Serving Ideas

• Top with sour cream or Greek yogurt

• Serve alongside eggs or soup

• Add a fried egg on top for brunch 🍳

If you want, I can:

• Make them gluten-free

• Add bacon or herbs

• Convert them to an air fryer version