Description

Crispy Parmesan Zucchini Potato Muffins balance crispy and tender textures with savory flavor from fresh veggies and cheese. Perfect as a snack, side dish, or light breakfast, made easily with simple ingredients.

Ingredients

1 medium zucchini, grated

1 medium potato, peeled and grated

1 cup all-purpose flour (or whole wheat flour for a healthier option)

1/2 cup grated Parmesan cheese

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp black pepper

1/2 tsp dried oregano

1/4 cup olive oil

2 large eggs

1/4 cup milk (dairy or non-dairy)

1/4 cup fresh parsley, chopped (optional)

For the Crispy Topping:

1/4 cup grated Parmesan cheese

1 tbsp olive oil

1 tbsp breadcrumbs (optional for extra crunch)

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Instructions

Grate zucchini and potato, then place in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture.
Preheat oven to 375°F (190°C) and grease or line a 12-cup muffin tin.
In a large bowl, whisk together flour, Parmesan, baking powder, baking soda, salt, pepper, and oregano.
In a separate bowl, beat eggs and add olive oil, milk, and parsley (if using).
Stir grated zucchini and potato into the wet ingredients, then pour wet into dry ingredients and mix until just combined.
Spoon batter into muffin cups, filling each about three-quarters full.
Mix Parmesan, olive oil, and breadcrumbs (if using) for topping and sprinkle over each muffin.
Bake muffins for 18-20 minutes until golden brown, crispy on top, and a toothpick inserted comes out clean.
Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Removing excess moisture from zucchini and potato is essential to prevent sogginess.

Use whole wheat flour for a healthier, nuttier flavor with added fiber.

Substitute Parmesan with Pecorino Romano, Asiago, or vegan cheese for dietary needs.

Experiment with herbs like thyme or basil to vary the flavor.

Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven to keep topping crispy.

Can be frozen; thaw overnight and reheat before serving.

Optional additions: chopped onions, garlic, red pepper flakes, or other veggies like carrots, bell peppers, or spinach.

Prep Time: 10 minutes
Cook Time: 18-20 minutes
Category: Snack, Side Dish, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 120
Sugar: 1g
Sodium: 180mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg