If you’re anything like me, you’re always looking for new ways to sneak more veggies into your meals—without anyone noticing, of course. And sometimes, that means getting a little creative in the kitchen. That’s exactly how these Crispy Parmesan Zucchini Potato Muffins came to life in my house.
One lazy Sunday morning, with a fridge full of zucchini and potatoes threatening to go bad, I decided to experiment. The kids were hovering, skeptical as always when they see green things coming out of the fridge. But let me tell you—once these golden little muffins came out of the oven, not a single complaint was heard. In fact, they vanished so quickly I had to make a second batch just to get one for myself!
What I love most about these muffins is that they’re not only packed with flavor, but they’re also incredibly versatile. Whether you serve them as part of a brunch spread, tuck them into lunchboxes, or just grab one for a quick afternoon snack, they fit right in. Plus, they’re a great way to make veggies fun and appealing even for picky eaters.
Alright, let’s get started because you’re going to want to make these ASAP.
THE INGREDIENTS YOU’LL NEED
Before we dive into the mixing bowl, let’s gather everything you’ll need:
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1 medium zucchini, grated and excess moisture squeezed out
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1 medium potato, peeled and grated
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1 cup grated Parmesan cheese
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1/2 cup all-purpose flour
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2 large eggs
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1/4 cup green onions, chopped (optional)
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp paprika
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Cooking spray or additional olive oil (for greasing)
Nothing too fancy here—just simple ingredients that you might already have sitting in your kitchen right now.
STEP-BY-STEP INSTRUCTIONS
STEP 1: PREHEAT AND PREPARE YOUR PAN
First things first, preheat your oven to 375°F (190°C). You want it nice and hot so the muffins can start crisping up right away. Then, lightly grease your muffin tin with cooking spray or a bit of olive oil to prevent any sticking. Trust me, you don’t want to wrestle these little guys out of the pan later.
STEP 2: GRATE AND SQUEEZE
Now for the hands-on part. Grate your zucchini and potato. I like to use the coarse side of my box grater for this—it gives the perfect texture. Once you’ve grated both, place the shredded veggies into a clean kitchen towel or cheesecloth and squeeze out as much moisture as you possibly can. This step is super important. If you skip it, you’ll end up with soggy muffins, and we want them crispy and golden.
STEP 3: MIX IT ALL TOGETHER
In a large mixing bowl, combine your squeezed zucchini and potato with the grated Parmesan cheese, all-purpose flour, eggs, chopped green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir everything together until it’s fully combined. You’re looking for a thick, slightly sticky mixture that holds together when you scoop it.
STEP 4: FILL THE MUFFIN TIN
Using a spoon or cookie scoop, divide the mixture evenly among your prepared muffin cups, filling each one about 3/4 full. Press the mixture down slightly so they hold their shape while baking.
BAKING YOUR CRISPY PARMESAN ZUCCHINI POTATO MUFFINS TO PERFECTION
Now that you’ve got your muffin tin filled and ready to go, it’s time for the magic to happen. This is where your kitchen starts to smell absolutely amazing—there’s nothing quite like the aroma of cheese, garlic, and baking veggies mingling together.
I’ve found that baking these muffins is pretty foolproof as long as you stick to a few simple guidelines. So let’s move right into the final baking steps and a few little tricks I’ve learned from making these countless times.
STEP-BY-STEP INSTRUCTIONS CONTINUED
STEP 5: BAKE UNTIL GOLDEN AND CRISPY
Place your muffin tin into the preheated oven. Bake for 20 to 25 minutes. Keep an eye on them toward the end of the baking time. You’re looking for that beautiful golden-brown color on top and around the edges. If you gently press on the tops, they should feel firm but springy.
If you’re not sure whether they’re done, insert a toothpick into the center of one muffin—it should come out clean, without any wet batter clinging to it. That’s your sign they’re baked all the way through.
STEP 6: COOL BEFORE SERVING
Once they’re done, take the muffin tin out of the oven and let the muffins cool in the pan for about 5 minutes. This helps them firm up a bit and makes them easier to remove. After that, transfer the muffins to a wire rack to cool completely.
I know it’s tempting to pop one in your mouth right away—especially when they’re warm and the cheese is still a little melty—but giving them a few minutes helps keep the structure intact. Plus, the flavors continue to develop as they cool.
MY PERSONAL TIPS FOR EXTRA DELICIOUS MUFFINS
Now that you’ve mastered the basic recipe, let’s talk about a few of my favorite tips and variations that can make these muffins even better—or help you tailor them to your taste or what you have on hand.
SQUEEZE, SQUEEZE, AND THEN SQUEEZE AGAIN
I can’t emphasize this enough: the drier your shredded veggies, the crispier your muffins will be. After grating, I like to let the zucchini and potato sit for a few minutes with a tiny sprinkle of salt before squeezing them out. The salt helps draw out even more moisture, making the job a bit easier.
EXTRA CHEESE NEVER HURTS
While Parmesan is the star of the show here, I sometimes toss in a handful of shredded cheddar or mozzarella for a little extra gooeyness. Just don’t go overboard—too much cheese can make the muffins overly soft.
SPICE IT UP
If you like a little heat, try adding a pinch of red pepper flakes or a small chopped jalapeño to the mix. It adds a nice kick without overpowering the other flavors.
MAKE IT KID-FRIENDLY
For little ones who might be wary of green specks, you can peel the zucchini before grating it. The muffins will still have all that veggie goodness, but the green bits won’t be as noticeable.
STORAGE AND REHEATING
These muffins store beautifully. Just let them cool completely and place them in an airtight container in the fridge. They’ll keep well for up to 3 days. To reheat, pop them in a 350°F oven for about 5-10 minutes or give them a quick zap in the microwave. I personally prefer the oven method—it brings back that lovely crisp texture.
FREQUENTLY ASKED QUESTIONS ABOUT CRISPY PARMESAN ZUCCHINI POTATO MUFFINS
Even though this recipe is pretty simple, I know there are always a few questions that tend to pop up when trying something new. Let’s go through some of the most common ones to make sure you feel completely confident before you head into your kitchen.
CAN I USE FROZEN ZUCCHINI OR POTATO?
Yes, but with a little extra care. If you use frozen zucchini or potato, make sure they’re fully thawed and squeezed very thoroughly to remove all excess moisture. Frozen veggies tend to hold more water, and you definitely want to avoid soggy muffins.
WHAT IF I DON’T HAVE PARMESAN CHEESE?
You can substitute Parmesan with Pecorino Romano or even finely grated Asiago for a similar salty, nutty flavor. If you want a milder taste, shredded mozzarella or cheddar can work too, though the texture will be slightly softer.
CAN I MAKE THESE MUFFINS GLUTEN-FREE?
Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend. Look for one that says it can be substituted 1:1 for regular flour. The texture might change just a touch, but they’ll still turn out delicious.
CAN I ADD PROTEIN TO MAKE THEM MORE FILLING?
Definitely. A handful of cooked, crumbled bacon or finely diced ham can be mixed into the batter for extra protein and flavor. You could also serve these alongside a couple of fried eggs for a hearty breakfast.
HOW DO I KNOW IF I’VE REMOVED ENOUGH MOISTURE?
After squeezing, your grated zucchini and potato should feel almost dry to the touch. If you squeeze and very little liquid comes out, you’ve done it right. The drier the mixture, the crispier your muffins will be.
CAN I PREP THESE AHEAD OF TIME?
You sure can. You can grate and squeeze your zucchini and potato a day in advance, then store them in the fridge in an airtight container. When you’re ready to bake, just mix up the batter and continue with the recipe.
HOW SHOULD I STORE LEFTOVER MUFFINS?
Store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them. Just make sure to cool them completely first, then freeze in a single layer before transferring to a freezer bag. Reheat from frozen in the oven for best results.
FINAL THOUGHTS: TIME TO ENJOY YOUR CRISPY CREATION
There’s something so satisfying about pulling these Crispy Parmesan Zucchini Potato Muffins out of the oven and seeing those beautifully golden tops. They’re crunchy on the outside, tender and flavorful on the inside, and loaded with all those comforting, cheesy flavors that make every bite irresistible.
What I really love is how adaptable they are. Whether you stick to the classic version or play around with your favorite cheeses, spices, or add-ins, this recipe is pretty forgiving and always turns out delicious. Plus, it’s such a fun way to get a few extra veggies into your meals without anyone even realizing it.
I’d love to hear how your batch turns out! Did you try a fun variation? Did your picky eater devour them? Share your experience in the comments, and don’t hesitate to ask if you have any other questions. Happy baking!
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Crispy Parmesan Zucchini Potato Muffins
Description
These Crispy Parmesan Zucchini Potato Muffins are a savory, cheesy treat perfect for breakfast, brunch, or a light snack. Grated zucchini and potato are mixed with Parmesan cheese, spices, and a touch of flour, then baked into golden, crispy muffins. They’re easy to make, full of flavor, and a great way to enjoy your veggies in a new form.
Ingredients
1 medium zucchini, grated and excess moisture squeezed out
1 medium potato, peeled and grated
1 cup grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs
1/4 cup green onions, chopped (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
Cooking spray or additional olive oil (for greasing)
Instructions
Preheat the oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil.
Grate the zucchini and potato, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
In a large bowl, combine the grated zucchini and potato with Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir until everything is well mixed.
Spoon the mixture evenly into the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Make sure to squeeze out as much moisture as possible from the zucchini and potato to help the muffins stay crisp and not soggy.
You can add a bit of shredded cheddar or mozzarella for extra cheesiness.
Serve these muffins warm with a dollop of sour cream or Greek yogurt on top for a delicious finish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
