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Crispy Parmesan zucchini potato muffins baked to perfection.
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Crispy Parmesan Zucchini Potato Muffins

Delightful muffins combining zucchini and potatoes with parmesan cheese, perfect for a light snack or brunch.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Brunch, Side Dish, Snack
Keyword: Crispy Muffins, Parmesan Cheese, Potato Muffins, Zucchini Recipes
Servings: 12 muffins
Calories: 92kcal

Ingredients

Main ingredients

  • 2 medium potatoes Grated, providing a soft and fluffy texture.
  • 1 medium zucchini Grated and excess water squeezed out.
  • 1 cup shredded parmesan cheese For flavor and crispiness.
  • 1/2 cup shredded mozzarella cheese Adds creaminess.
  • 2 large eggs Acts as a binder.
  • 2 tablespoons all-purpose flour Provides structure.
  • 1 teaspoon garlic powder Infuses savory flavor.
  • 1 teaspoon onion powder Enhances overall flavor.
  • Salt and pepper to taste Essential to elevate the flavors.
  • 2 tablespoons chopped fresh chives Adds a fresh, herbal touch.
  • Olive oil spray For greasing the muffin tin.

Instructions

Preparation

  • Preheat your oven to 375°F (190°C) and grease a muffin tin.
  • In a large bowl, combine grated potatoes, zucchini, parmesan, mozzarella, eggs, flour, garlic powder, onion powder, salt, and pepper until fully integrated.
  • Divide the mixture evenly into the muffin cups, pressing down lightly to compact.

Baking

  • Bake in the preheated oven for 30-35 minutes until golden brown and crispy.

Serving

  • Let the muffins cool for a few minutes before removing from the tin. Optionally sprinkle with fresh chives and extra parmesan. Serve warm.

Notes

Squeeze excess water from zucchini to avoid sogginess. For variations, try different cheeses and serve warm for best flavor.