Description

These Parmesan Zucchini & Potato Muffins are crispy on the outside and tender on the inside, packed with grated vegetables and savory cheese. Perfect as a snack, side dish, or light breakfast.

Ingredients

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

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Instructions

Preheat the oven to 400°F (200°C) and generously grease a muffin tin with olive oil or cooking spray.
Grate the zucchini and potato. Place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
Transfer the squeezed vegetables to a mixing bowl. Add the egg, Parmesan, cheddar (if using), flour, garlic powder, salt, and pepper. Mix until well combined.
Divide the mixture evenly into 8–10 muffin cups, pressing down gently with the back of a spoon to compact.
Bake for 25–30 minutes, until golden brown and crisp around the edges.
Let cool in the pan for 5 minutes before carefully removing. Serve warm.

Notes

Add chopped chives, parsley, or fresh herbs for extra flavor.

For extra crispiness, broil for the last 2 minutes, watching closely.

Swap cheeses with mozzarella or feta for variation.

For gluten-free, use gluten-free breadcrumbs or almond flour.

Store in an airtight container in the refrigerator for up to 4 days.

Freeze up to 2 months; reheat in a 350°F (175°C) oven for 8–10 minutes.

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Category: Snack
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 120 kcal
Sugar: 1 g
Sodium: 210 mg
Fat: 6 g
Saturated Fat: 2.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 30 mg