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.

Crispy Parmesan Zucchini Potato Muffins

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

Scale

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

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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