Why Make This Recipe
Crispy Parmesan Zucchini Potato Muffins are a delicious and healthy snack option. These muffins are packed with nutritious vegetables and cheese, making them a great choice for kids and adults alike. They’re perfect for meal prep, lunch boxes, or just a satisfying snack any time of day. Plus, they are easy to make and can be enjoyed warm or at room temperature!
How to Make Crispy Parmesan Zucchini Potato Muffins
Ingredients
- 2 medium zucchinis, grated (about 2 cups)
- 1 large potato, peeled & grated (about 1½ cups)
- 2 eggs
- ½ cup grated Parmesan cheese
- ¼ cup shredded mozzarella (optional for extra meltiness)
- ¼ cup all-purpose flour (or almond flour for gluten-free)
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Fresh herbs (like parsley or chives, optional)
- Olive oil or melted butter (for brushing muffin tin)
Directions
- Preheat the oven to 375°F (190°C) and grease a muffin tin with olive oil or melted butter.
- In a large bowl, combine the grated zucchini and potato, and squeeze out excess moisture using a clean kitchen towel.
- Add the eggs, Parmesan cheese, mozzarella (if using), flour, garlic powder, onion powder, salt, and black pepper to the bowl. Mix until well combined.
- Fold in any fresh herbs if desired.
- Evenly distribute the mixture into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes or until the muffins are golden brown and crispy on the edges.
- Allow to cool slightly before removing from the tin. Serve warm or at room temperature.
How to Serve Crispy Parmesan Zucchini Potato Muffins
These muffins can be served warm for a comforting snack or at room temperature for a quick grab-and-go option. They make a great addition to lunch boxes or can be enjoyed with a dip like ranch or marinara sauce. You can also garnish them with extra herbs for a fresh touch!
How to Store Crispy Parmesan Zucchini Potato Muffins
To store these muffins, allow them to cool completely, then place them in an airtight container. Keep them in the fridge for up to 4 days. You can also freeze them for longer storage. Just make sure to wrap them well before placing them in the freezer. To reheat, simply pop them in the oven or microwave until warm.
Tips to Make Crispy Parmesan Zucchini Potato Muffins
- Make sure to squeeze out as much moisture from the zucchinis and potatoes as possible. This helps make the muffins crispy.
- Feel free to experiment with different cheeses or add-ins like corn, bell peppers, or cooked bacon for added flavor.
- For extra crunch, you can sprinkle some breadcrumbs mixed with Parmesan on top before baking.
Variation
For a different flavor, try using sweet potatoes instead of regular potatoes for a sweet twist. You can also switch the herbs based on what you have at home, such as basil or thyme.
FAQs
Can I make these muffins ahead of time?
Yes! These muffins can be made ahead and stored in the fridge or freezer.
Can I substitute the flour for a gluten-free option?
Absolutely! You can use almond flour or any gluten-free flour blend in place of all-purpose flour.
How long do they stay fresh?
When stored properly in an airtight container, these muffins can last in the fridge for about 4 days and in the freezer for up to 3 months.
Crispy Parmesan Zucchini Potato Muffins
Ingredients
Method
- Preheat the oven to 375°F (190°C) and grease a muffin tin with olive oil or melted butter.
- In a large bowl, combine the grated zucchini and potato, and squeeze out excess moisture using a clean kitchen towel.
- Add the eggs, Parmesan cheese, mozzarella (if using), flour, garlic powder, onion powder, salt, and black pepper to the bowl. Mix until well combined.
- Fold in any fresh herbs if desired.
- Evenly distribute the mixture into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes or until the muffins are golden brown and crispy on the edges.
- Allow to cool slightly before removing from the tin. Serve warm or at room temperature.