If you’re craving a veggie-packed side that’s bursting with flavor and serious crunch, look no further than these Crispy Parmesan Zucchini Potato Muffins. With a golden, cheesy top and a tender, savory bite inside, they pack everything you love about classic fritters into a tidy muffin shape—no deep frying required! Whether you serve them for brunch, alongside dinner, or as a snack straight from the oven, you’ll soon see why these little muffins are a favorite in my kitchen.
Ingredients You’ll Need
The beauty of these Crispy Parmesan Zucchini Potato Muffins is how a handful of humble ingredients come together to create something irresistible. Each item has its own special job, adding flavor, color, richness, or that much-needed crispy edge we all crave.
- Zucchini: Freshly grated and squeezed dry—this keeps the muffins light, moist, and veggie-forward.
- Russet potato: Peeled and grated, it gives structure, heartiness, and helps the muffins stay tender inside.
- Onion: A little goes a long way—finely chopped onion brings subtle sweetness and depth.
- Eggs: These bind it all together, keeping your muffins from falling apart.
- Parmesan cheese: Grated Parm is the real star, creating those legendary crispy, umami-packed edges.
- Cheddar cheese: Just enough for punchy flavor and melty richness throughout.
- All-purpose flour (or almond flour): Flour helps provide structure; almond flour is a fantastic gluten-free swap and adds its own nutty hint.
- Garlic powder: For that savory boost that makes every bite pop.
- Salt: Essential for seasoning and pulling out veggie flavors.
- Black pepper: Freshly ground for a gentle kick.
- Fresh parsley or chives: A sprinkle of green for color and a mild, fresh taste.
- Olive oil spray: Keeps your muffins from sticking and helps them crisp up.
How to Make Crispy Parmesan Zucchini Potato Muffins
Step 1: Get Your Oven and Muffin Tin Ready
Start by preheating your oven to 400°F—it sets the stage for ultimate crispiness! Next, spray a 12-cup muffin tin well with olive oil or non-stick spray. This simple step guarantees your muffins will release easily, with no pesky bits left behind.
Step 2: Prep the Veggies
Grab your zucchini and potato, and grate them using the large holes of a box grater. Pile the shreds into a kitchen towel and twist—really squeeze! Getting out as much water as possible is key for those trademark Crispy Parmesan Zucchini Potato Muffins edges. You’ll be amazed at how much liquid comes out!
Step 3: Mix It All Together
In a large bowl, combine your squeezed-dry zucchini and potato with the chopped onion. Add the eggs, Parmesan, cheddar, flour, garlic powder, salt, pepper, and your choice of fresh herbs. Using a spatula (or your hands, which is truly the fun part), stir everything until the mixture is evenly blended and starts looking a little sticky.
Step 4: Fill and Press
Spoon the veggie mixture evenly into each muffin cup, dividing it up so every muffin is about the same size. Press down gently with the back of your spoon—this compacts the mix, ensuring every muffin holds together and bakes up with those irresistible, crispy edges we’re after.
Step 5: Bake to Golden Perfection
Pop your muffin tin in the oven and bake for 25 to 30 minutes. When the tops are gloriously golden, and the edges pull away from the tin, you know your Crispy Parmesan Zucchini Potato Muffins are ready. Let them cool in the pan for about five minutes to set, then run a butter knife around the edges and gently pop them out. Serve warm and get ready for compliments.
How to Serve Crispy Parmesan Zucchini Potato Muffins
Garnishes
Add a sprinkle of extra grated Parmesan and fresh chopped parsley or chives right before serving. The cheese melts with the mufffin’s heat, and the herbs add a lovely pop of spring-green color—together, they take your Crispy Parmesan Zucchini Potato Muffins to another level.
Side Dishes
These muffins work with just about anything—think of them as a savory upgrade to bread rolls. Try them alongside grilled chicken or salmon, with a crisp green salad, or served with scrambled eggs for a weekend breakfast. They’re also delicious with a dollop of sour cream or thick Greek yogurt on the side.
Creative Ways to Present
For a party, arrange the muffins on a platter with colorful dipping sauces (sriracha mayo, ranch, or herbed yogurt). You can also nestle them in a basket lined with a tea towel for a cozy, family-style table. They look lovely piled high on a cake stand for a truly eye-catching brunch spread!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extras, let the muffins cool completely before storing in an airtight container in the fridge. They’ll retain their texture for up to 4 days, making fantastic grab-and-go snacks.
Freezing
Freeze your Crispy Parmesan Zucchini Potato Muffins on a baking sheet until firm, then transfer to a freezer-safe bag. This way, they won’t stick together. Pull out muffins as you want them and reheat for lunchboxes, crazy weeknights, or a quick breakfast.
Reheating
Pop cold muffins into the oven or toaster oven at 350°F for 8 to 10 minutes to bring back that gorgeous crunch. An air fryer also works wonderfully and restores their “just baked” vibe. Skip the microwave unless you’re in a rush, as it can soften the crisp edges.
FAQs
Can I use sweet potato instead of russet potato?
Absolutely! Sweet potato offers a hint of sweetness and beautiful color. Just make sure to grate and squeeze out excess moisture, as you would with russet potatoes.
Are these Crispy Parmesan Zucchini Potato Muffins gluten-free?
They can be! Simply swap the all-purpose flour with almond flour or your favorite 1:1 gluten-free blend. It won’t affect crispiness or flavor at all.
How do I make sure the muffins are really crispy?
The secret is squeezing every last drop of moisture from your zucchini and potato before mixing. Also, don’t under-bake—let them get deeply golden and a little brown at the edges for the ultimate crunch.
Can I prep the mixture ahead of time?
Yes, you can grate and squeeze your veggies, then combine with all the other ingredients up to a few hours ahead and refrigerate. Just give the mixture a quick stir before filling your muffin tin and baking.
What other cheeses can I use?
Feel free to experiment! Asiago, Gruyere, or even a little feta add a fun twist. Just keep some Parmesan for that signature salty crunch these muffins are known for.
Final Thoughts
Give these Crispy Parmesan Zucchini Potato Muffins a spot on your next menu—you’ll be amazed by how quickly they disappear. There’s just something irresistible about the combo of crispy cheese, tender veggies, and those golden muffin edges that makes everyone ask for seconds. Try them once, and they’ll become a new favorite in your home as well!
Print
Crispy Parmesan Zucchini Potato Muffins Recipe
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian, Gluten-Free
Description
These Crispy Parmesan Zucchini Potato Muffins are a delightful combination of grated zucchini, russet potato, and savory cheeses, baked to golden perfection. Perfect as a side dish, snack, or even a savory breakfast treat.
Ingredients
Zucchini Potato Muffins:
- 1 medium zucchini, grated and squeezed dry
- 1 medium russet potato, peeled and grated
- 1/2 small onion, finely chopped
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/3 cup shredded cheddar cheese
- 1/4 cup all-purpose flour (or almond flour for gluten-free)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley or chives
- olive oil spray, for greasing
Instructions
- Preheat and Prepare: Preheat oven to 400°F and lightly grease a 12-cup muffin tin with olive oil spray.
- Mix Ingredients: Combine grated zucchini, potato, onion, eggs, Parmesan, cheddar, flour, garlic powder, salt, pepper, and parsley in a bowl.
- Fill Muffin Tin: Spoon mixture into muffin tin, compacting slightly. Bake for 25–30 minutes until golden and crispy.
- Cool and Serve: Let muffins cool in tin for 5 minutes before serving warm. Enjoy as a side dish, snack, or breakfast.
Notes
- To make ahead, bake and refrigerate for up to 4 days.
- Reheat in a toaster oven or air fryer for extra crispiness.
- Sprinkle with extra Parmesan before baking for added flavor.
- Serve with sour cream or Greek yogurt for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
