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Crispy Parmesan Zucchini Potato Muffins

These Crispy Parmesan Zucchini Potato Muffins are a delicious and healthy snack packed with nutritious vegetables and cheese, perfect for kids and adults. They're easy to make and can be enjoyed warm or at room temperature!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetable Mixture
  • 2 medium zucchinis, grated (about 2 cups)
  • 1 large potato, peeled & grated (about 1½ cups)
  • 2 none eggs
Cheese and Flour
  • ½ cup grated Parmesan cheese
  • ¼ cup shredded mozzarella (optional for extra meltiness)
  • ¼ cup all-purpose flour (or almond flour for gluten-free)
Seasoning
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 none Fresh herbs (like parsley or chives, optional)
For the Muffin Tin
  • 1 none Olive oil or melted butter (for brushing muffin tin)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a muffin tin with olive oil or melted butter.
  2. In a large bowl, combine the grated zucchini and potato, and squeeze out excess moisture using a clean kitchen towel.
  3. Add the eggs, Parmesan cheese, mozzarella (if using), flour, garlic powder, onion powder, salt, and black pepper to the bowl. Mix until well combined.
  4. Fold in any fresh herbs if desired.
Baking
  1. Evenly distribute the mixture into the prepared muffin tin, filling each cup about ¾ full.
  2. Bake for 20-25 minutes or until the muffins are golden brown and crispy on the edges.
  3. Allow to cool slightly before removing from the tin. Serve warm or at room temperature.

Notes

These muffins can be served warm for a comforting snack or at room temperature for a quick grab-and-go option. They also make a great addition to lunch boxes or can be enjoyed with a dip like ranch or marinara sauce. For extra crunch, sprinkle some breadcrumbs mixed with Parmesan on top before baking.