Crispy Parmesan Zucchini Potato Muffins

These Crispy Parmesan Zucchini Potato Muffins deliver a delicious contrast of textures—crispy on the outside and tender inside. Loaded with fresh zucchini, grated potato, and savory Parmesan cheese, they make a versatile dish perfect as a side, snack, or even a savory breakfast treat. Easy to prepare and packed with flavor, these muffins are a clever way to sneak extra veggies into your meals.

Ingredients

• 1 medium zucchini, grated and excess moisture squeezed out
• 1 medium potato, peeled and grated
• 1 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup chopped green onions (optional)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• Cooking spray or olive oil (for greasing)

Instructions

1. Preheat the oven to 375°F (190°C) and grease a muffin tin with cooking spray or olive oil.
2. Prepare the vegetables: Grate the zucchini and potato, then firmly squeeze out excess moisture using a clean kitchen towel or cheesecloth to ensure your muffins get crispy.
3. Mix the batter: In a large bowl, combine the grated zucchini and potato with Parmesan, flour, eggs, green onions (if using), garlic powder, onion powder, salt, pepper, and paprika. Stir everything together until fully combined.
4. Fill the muffin tin: Spoon the mixture evenly into the muffin cups, filling each about three-quarters full.
5. Bake: Place the muffin tin in the oven and bake for 20-25 minutes until the tops turn golden brown and a toothpick inserted in the center comes out clean.
6. Cool and serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

• Moisture matters: Removing as much liquid as possible from the zucchini and potato is key to achieving crispy, delicious muffins.
• Add more veggies: Feel free to toss in other grated vegetables like carrots or sweet potatoes for added flavor and color.
• Herbs: Fresh parsley, dill, or chives can be stirred into the batter for a fresh herbaceous note.
• Gluten-free option: Replace all-purpose flour with almond flour or a gluten-free flour blend for a gluten-friendly version.