Description
These Crispy Parmesan Zucchini Potato Muffins are the perfect savory snack or side dish, packed with grated zucchini, hearty potatoes, parmesan cheese, and herbs. Great for brunch, lunchboxes, or a light dinner, these muffins are baked until golden and crispy. Naturally gluten-free and kid-friendly, they’re a flavorful way to enjoy vegetables in muffin form.
Ingredients
1 cup grated zucchini
1 cup grated russet potato
1 cup grated parmesan cheese
1 large egg
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Italian herbs
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup breadcrumbs
olive oil spray or brush of olive oil for greasing
Instructions
1. Grate the zucchini and potato, then squeeze out as much moisture as possible using a clean kitchen towel.
2. In a mixing bowl, combine the zucchini, potato, parmesan cheese, egg, garlic powder, onion powder, dried herbs, salt, pepper, and breadcrumbs. Mix until well incorporated.
3. Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with olive oil spray or lightly brush with oil.
4. Divide the mixture evenly among the muffin cups and press down gently to compact each one.
5. Bake for 25 to 30 minutes, until tops are golden and edges are crispy.
6. Let the muffins cool in the pan for a few minutes before removing. Serve warm or at room temperature.
Notes
Use a fine grater for both the zucchini and potato for a smoother texture.
You can customize the herbs—try thyme, rosemary, or oregano.
Reheat in an oven or air fryer to bring back the crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack / Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 95
- Sugar: 1g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg