Have you ever wondered how to turn simple veggies into something crispy, cheesy, and totally crave-worthy?
If you think muffins are only meant to be sweet, you’re in for a surprise! These Crispy Parmesan Zucchini Potato Muffins flip the script. They’re savory, packed with veggies, and irresistibly crunchy on the outside. This recipe is a fun and healthy way to enjoy zucchini and potatoes in a bite-sized form that kids and adults will both love. Ready to find out how to make these veggie-packed wonders?
What Makes These Zucchini Potato Muffins Special?
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Crispy Parmesan Zucchini Potato Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Crispy Parmesan Zucchini Potato Muffins are savory, cheesy, and veggie-packed. With a golden, crunchy exterior and a soft, flavorful center, they make the perfect snack, breakfast bite, or kid-friendly side. Super easy to prepare and baked to crispy perfection, these muffins are a delicious way to use up zucchini and mashed potatoes.
Ingredients
- 1 medium zucchini, grated and squeezed dry
- 2 medium potatoes, peeled, boiled, and mashed (Yukon Gold or Russet)
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 stalks green onions, chopped
Instructions
- Prepare the Vegetables: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel. Peel and boil the potatoes until fork-tender, then mash them until smooth.
- Mix the Batter: In a large bowl, combine the mashed potatoes, zucchini, Parmesan cheese, green onions, eggs, flour, garlic powder, salt, and pepper. Stir until a thick, spoonable batter forms.
- Preheat and Prep: Preheat the oven to 400°F (200°C). Grease a standard muffin tin with oil or cooking spray.
- Fill and Bake: Spoon the mixture into each muffin cup, pressing down lightly. Optionally, sprinkle extra Parmesan on top. Bake for 20–25 minutes or until golden and crispy.
- Cool and Serve: Let muffins rest in the tin for 5 minutes before removing. Serve warm with your favorite dipping sauce like sour cream or Greek yogurt.
Notes
Make these ahead and store in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in the oven or air fryer to bring back the crisp. For variety, add chopped spinach, jalapeños, or substitute sweet potatoes for a different twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
These muffins are a blend of tender shredded zucchini, creamy mashed potatoes, sharp Parmesan cheese, and flavorful herbs. They are baked until golden brown with a crisp outer layer and soft, cheesy insides.
- Time Requirement: About 15 minutes for prep and 25 minutes to bake (total time: 40 minutes).
- Difficulty Level: Super easy. Perfect for beginners or for cooking with kids.
These muffins are great as a snack, side dish, or even as a breakfast treat. They can also be made ahead and stored for busy weekdays.
Essential Ingredients
Here are the key ingredients you’ll need to make these delicious Zucchini Potato Muffins:
Main Ingredients
- Zucchini (1 medium): Adds moisture and nutrition. Rich in fiber and vitamin C.
- Potatoes (2 medium, cooked and mashed): Brings creaminess and acts as a base. Yukon Gold or Russet works best.
- Parmesan Cheese (1/2 cup, grated): Adds that salty, cheesy flavor and helps create a crispy crust.
- Eggs (2 large): Binds everything together.
- All-Purpose Flour (1/4 cup): Helps the muffins hold their shape.
- Garlic Powder (1 tsp): Adds flavor without the mess of fresh garlic.
- Salt and Pepper to taste
- Chopped Green Onions (2 stalks): Adds a mild onion flavor and color.
Optional Add-ins & Substitutions
- Cheddar Cheese instead of Parmesan for a gooier texture.
- Almond flour can be used to make it gluten-free.
- Add chopped spinach or grated carrots for extra veggies.
- Use sweet potatoes for a sweeter flavor.
Step-by-Step Instructions
Follow these steps to make your Zucchini Potato Muffins turn out perfect every time:
Step 1: Prepare Your Veggies
- Grate the zucchini using a box grater.
- Place the grated zucchini in a clean towel and squeeze out as much water as you can.
- Peel and boil your potatoes until fork-tender, then mash them.
Step 2: Mix It All Together
- In a large bowl, combine the mashed potatoes, grated zucchini, Parmesan cheese, green onions, eggs, garlic powder, salt, pepper, and flour.
- Stir until well combined. The mix should be thick and spoonable.
Step 3: Preheat and Prep
- Preheat your oven to 400°F (200°C).
- Grease a muffin tin with cooking spray or brush with a little oil.
Step 4: Fill the Muffin Tins
- Spoon the mixture into each muffin cup, filling almost to the top.
- Press down slightly to compact the mixture so it bakes evenly.
Step 5: Bake to Perfection
- Bake for 20 to 25 minutes until the tops are golden and crispy.
- Let them cool in the tin for 5 minutes, then use a spoon to carefully lift them out.
Assembly Tips & Presentation
- For an extra crispy top, sprinkle a little extra Parmesan on each muffin before baking.
- Serve on a wooden board or a bright platter for contrast.
- Add a side of sour cream or Greek yogurt for dipping.
Storage and Make-Ahead Tips
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Place in a freezer bag and freeze for up to 2 months.
- Reheat: Warm in the oven at 350°F for 10 minutes or pop them in the air fryer to bring back the crisp.
Make a big batch and enjoy them all week long!
Recipe Variations
Want to switch it up? Try these fun twists:
- Spicy Muffins: Add chopped jalapenos or a pinch of red pepper flakes.
- Herby Muffins: Mix in fresh herbs like parsley, basil, or dill.
- Mini Muffins: Use a mini muffin tin for bite-sized snacks. Bake for only 15 minutes.
- Vegan Version: Use flax eggs and vegan cheese.
Conclusion
These Zucchini Potato Muffins are simple, fun to make, and packed with flavor. Whether you’re sneaking in veggies for picky eaters or just want a new way to enjoy your garden harvest, this recipe has you covered. Don’t be afraid to experiment with add-ins or make a double batch for the freezer.
Once you try these, you’ll find yourself making them over and over again. Happy cooking!
FAQs
Q: Can I use raw potatoes instead of cooked mashed ones?
A: No, mashed cooked potatoes help bind the mixture. Raw potatoes won’t give the same texture.
Q: Are these muffins healthy?
A: Yes. They’re baked, not fried, and full of veggies, fiber, and protein.
Q: Can I make these muffins ahead of time?
A: Absolutely. They freeze well and reheat beautifully.
Q: What dipping sauce goes best with these muffins?
A: Try sour cream, plain Greek yogurt, or a simple garlic mayo.
Q: Can I make them dairy-free?
A: Yes, use dairy-free cheese and skip the Parmesan.
