Easy Crispy Parmesan Zucchini Potato Muffins

These Crispy Parmesan Zucchini Potato Muffins are the savory bites you didn’t know you needed. Packed with shredded zucchini and potato, held together with a sprinkle of cheese and herbs, and baked to crispy perfection in muffin tins—these little delights are ideal for breakfast, brunch, or anytime snacking. With golden edges and a tender, veggie-filled center, they’re satisfying, wholesome, and endlessly versatile.

Why You’ll Love This Recipe

Cheesy and Crispy – Parmesan adds bold flavor and helps crisp the edges to perfection.
Veggie-Packed – A great way to sneak in extra zucchini and potato for fiber and nutrients.
Perfect Portions – Baked in muffin tins for easy grab-and-go servings.
Simple Ingredients – Nothing fancy, just pantry staples and fresh vegetables.

Ingredients

• 1 medium zucchini, grated and drained
• 1 medium russet potato, peeled, grated, and drained
• 2 large eggs
• ½ cup grated Parmesan cheese
• ¼ cup whole wheat or all-purpose flour
• 2 tbsp chopped fresh parsley (or 1 tsp dried)
• ½ tsp garlic powder
• ¼ tsp onion powder
• Salt and pepper to taste
• Olive oil spray (for muffin tin)

Instructions

Prep the Veggies
Grate the zucchini and potato using a box grater. Place in a clean towel or cheesecloth and squeeze out as much moisture as possible.

Mix the Batter
In a large bowl, combine grated zucchini and potato with eggs, Parmesan, flour, parsley, garlic powder, onion powder, salt, and pepper. Mix until evenly combined.

Prepare the Muffin Tin
Preheat oven to 400°F (200°C). Lightly spray a 12-cup muffin tin with olive oil spray.

Fill and Bake
Spoon the mixture evenly into the muffin cups, pressing down gently to compact. Bake for 25–30 minutes, or until the tops are golden and edges are crispy.

5Cool and Serve
Let muffins cool for 5–10 minutes before removing from the tin. Serve warm or at room temperature.

Nutritional Information (Per Muffin)

Calories: 85
Protein: 4g
Fat: 3g
Carbohydrates: 10g
Fiber: 1g
Sugar: 1g

Tips for Success

• Squeeze Out Moisture – Removing water from the veggies is key to crispiness.
• Don’t Skip the Cheese – Parmesan not only adds flavor but helps with browning.
• Get Creative – Add chopped spinach, bell peppers, or a dash of smoked paprika for variation.
• Bake Until Deeply Golden – The darker the edges, the crispier the bite.

Why This Recipe Works

By combining two humble vegetables—zucchini and potato—with the umami richness of Parmesan, this recipe transforms simple ingredients into something crave-worthy. Baking them in muffin tins creates irresistible crisp edges and tender centers, all in perfect single-serve portions.

Crispy Parmesan Zucchini Potato Muffins are the ultimate savory snack or side dish. Easy to make, packed with veggies, and irresistibly crispy, they’re the kind of recipe you’ll turn to again and again. Serve them fresh from the oven or pack them up for a tasty meal on the go.