I make these Parmesan Zucchini & Potato Muffins whenever I want something savory, crispy on the outside, and tender on the inside. They’re baked in a muffin tin, packed with grated vegetables and cheese, and come out golden and flavorful. I love serving them as a snack, side dish, or even a light breakfast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium zucchini, grated

1 medium potato, grated (russet or Yukon gold)

1/2 small onion, finely grated (optional)

1 egg

1/3 cup grated Parmesan cheese

1/4 cup shredded cheddar (optional)

2–3 tbsp flour (or breadcrumbs)

1/2 tsp garlic powder

Salt and pepper to taste

Olive oil or cooking spray

Directions

First, I grate the zucchini and potato. I place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. I find this step essential for getting crispy muffins instead of soggy ones.

Next, I transfer the squeezed vegetables into a mixing bowl. I add the egg, Parmesan, cheddar if I’m using it, flour, garlic powder, salt, and pepper. I mix everything together until well combined.

Then I preheat my oven to 400°F (200°C) and grease a muffin tin generously with olive oil or cooking spray. I divide the mixture evenly into 8 to 10 muffin cups and press the mixture down gently with the back of a spoon to compact them.

After that I bake the muffins for 25 to 30 minutes, until they’re golden brown and crisp around the edges. I let them cool in the pan for about 5 minutes before carefully removing them. Sometimes I top them with a dollop of sour cream or a sprinkle of extra cheese before serving.

Servings and Timing

Servings: 8–10 muffins

Prep time: 15 minutes

Cook time: 25–30 minutes

Total time: about 40–45 minutes

Variations

I sometimes add chopped chives, parsley, or fresh herbs to give the muffins a fresh, herby flavor.

If I want extra crispiness, I switch the oven to broil for the last 2 minutes and keep a close eye on them.

I also like experimenting with different cheeses such as mozzarella or feta for a slightly different taste. For a gluten-free version, I replace the flour with gluten-free breadcrumbs or almond flour.

Storage/Reheating

I store leftover muffins in an airtight container in the refrigerator for up to 4 days.

For longer storage, I place them in a freezer-safe bag and freeze them for up to 2 months. I like to freeze them individually on a baking sheet first so they don’t stick together.

To reheat, I warm them in a 350°F (175°C) oven for about 8–10 minutes, or until heated through and crisp again. I avoid microwaving if I want to keep the edges crispy.

FAQs

Can I make these muffins ahead of time?

Yes, I often make them ahead and store them in the fridge or freezer. They reheat beautifully and are perfect for meal prep.

Why do I need to squeeze out the vegetables?

I squeeze out the excess moisture to prevent soggy muffins. Removing the liquid helps them crisp up properly in the oven.

Can I make this recipe without cheese?

I can reduce or omit the cheese, but I find that it adds flavor and helps bind the mixture. If I skip it, I sometimes add a little extra seasoning.

What type of potato works best?

I like using russet or Yukon gold potatoes. Russets give a slightly crispier texture, while Yukon golds add a bit more creaminess.

How do I know when the muffins are done?

I look for golden brown tops and crispy edges. If the edges are nicely browned and the centers feel set, I know they’re ready to come out of the oven.

Conclusion

I enjoy making these Parmesan Zucchini & Potato Muffins because they’re simple, satisfying, and incredibly versatile. I can serve them as a snack, side, or light meal, and I love how easily I can adapt the recipe to suit my taste. Once I try them fresh from the oven, it’s hard not to make them again.

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