Crispy Parmesan Zucchini Potato Muffins

These Crispy Parmesan Zucchini Potato Muffins are savory, flavorful, and packed with a delicious combination of vegetables, cheese, and a crispy, golden crust. Perfect as a side dish or a snack, these muffins are a great way to use up zucchini and potatoes while enjoying a crispy, cheesy treat. The addition of Parmesan gives them a rich, nutty flavor that complements the zucchini and potatoes perfectly!

Why You’ll Love These Crispy Parmesan Zucchini Potato Muffins:

• Crispy on the outside, soft on the inside: The crispy exterior and tender interior make these muffins irresistible.
• Packed with veggies: Zucchini and potatoes provide moisture and a healthy boost.
• Cheesy and savory: Parmesan adds a rich, savory flavor that enhances the overall taste.
• Versatile: These muffins can be enjoyed as a snack, side dish, or even a light meal.

Ingredients for Crispy Parmesan Zucchini Potato Muffins:

• 1 medium zucchini, grated
• 1 medium potato, peeled and grated
• 1 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1/4 cup milk
• 1/4 cup olive oil (or melted butter)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon baking powder
• Salt and black pepper, to taste
• 1/2 teaspoon dried oregano (optional)
• 1/2 cup panko breadcrumbs (for extra crunch)
• Fresh parsley (for garnish, optional)

Tools You’ll Need:

• Muffin tin (12-cup)
• Grater (for the zucchini and potato)
• Mixing bowl
• Spoon or spatula
• Whisk
• Paper towels (for squeezing out excess moisture from the zucchini and potato)

How to Make Crispy Parmesan Zucchini Potato Muffins:

Step 1: Prepare the Vegetables Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
Grate the zucchini and potato using a box grater or food processor. Place the grated vegetables in a clean kitchen towel or paper towels, and squeeze out as much moisture as possible. This will help ensure your muffins are crispy and not soggy.

Step 2: Mix the Wet Ingredients In a large mixing bowl, whisk together the eggs, milk, and olive oil (or melted butter) until smooth.

Step 3: Combine the Dry Ingredients In a separate bowl, combine the flour, grated Parmesan cheese, garlic powder, onion powder, baking powder, oregano (if using), salt, and black pepper. Stir until evenly mixed.

Step 4: Combine Everything Add the grated zucchini and potato to the wet ingredients and stir well to combine.
Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.

Step 5: Add the Panko Fold in the panko breadcrumbs to the batter, which will give the muffins an extra crispy texture.

Step 6: Spoon into Muffin Tin Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full. You should have enough batter for 10-12 muffins, depending on the size of your muffin tin.

Step 7: Bake Sprinkle a little extra Parmesan on top of each muffin for a cheesy crust.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Garnish with fresh parsley if desired, and serve warm.

Serving Suggestions:

• Serve these muffins as a side dish with grilled chicken or fish for a complete meal.
• Pair with a light salad for a more balanced meal.
• Enjoy as a snack or appetizer with a dipping sauce like ranch, marinara, or garlic aioli.

Tips for the Best Crispy Parmesan Zucchini Potato Muffins:

• Squeeze out excess moisture: Make sure to squeeze out as much moisture as possible from the grated zucchini and potato. This helps the muffins hold together and crisp up nicely.
• Customize with herbs: Feel free to add other herbs like thyme, basil, or rosemary for a different flavor profile.
• Cheese variations: Swap out Parmesan for cheddar or mozzarella if you prefer a different cheese flavor.
• Make ahead: These muffins store well and can be made ahead of time. Simply reheat them in the oven for a few minutes before serving.

Storage Instructions:

• Store leftovers: Keep leftover muffins in an airtight container at room temperature for up to 2-3 days.
• Freezing: These muffins freeze well. Store them in a freezer-safe bag or container for up to 1 month. Reheat in the oven for a crispy texture.

Frequently Asked Questions (FAQ):

Q1: Can I make these muffins without eggs?
Yes! You can substitute the eggs with a flax egg or another egg substitute of your choice.

Q2: Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes would add a slightly sweeter flavor and make these muffins a bit more colorful.

Q3: Can I add other vegetables?
Yes! Feel free to add in other veggies such as grated carrots, spinach, or even finely chopped bell peppers for extra flavor and texture.

Conclusion: A Savory and Crispy Muffin Delight

These Crispy Parmesan Zucchini Potato Muffins are the perfect way to incorporate vegetables into a delicious and savory treat. With their crispy, cheesy exterior and tender, veggie-packed interior, they’re sure to be a hit at your next meal!

Did you make these muffins? Share your photos and thoughts on Pinterest!

Preparation Time: 15 minutes
Baking Time: 20-25 minutes
Cuisine: American, Savory

Nutritional Information (per muffin):

• Calories: 160
• Protein: 4g
• Carbohydrates: 18g
• Fat: 8g
• Fiber: 2g

Enjoy these delicious, crispy muffins as a perfect snack or side!

Print