Why You’ll Love This Recipe
- Crispy & Cheesy : The Parmesan topping creates a golden, crunchy crust that’s utterly addictive.
- Savory & Satisfying : Packed with zucchini, potatoes, and herbs for a hearty, flavorful bite.
- Kid-Friendly : A sneaky way to get veggies into your family’s diet—kids will love the crispy texture!
- Make-Ahead Friendly : Prep ahead and reheat for quick meals or snacks.
- Versatile : Serve them as an appetizer, side dish, or even breakfast.
Ingredients You’ll Need
Makes 12 muffins
For the Muffins:
- 1 medium zucchini , grated (about 1 cup)
- 1 medium russet potato , peeled and grated (about 1 cup)
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese , divided
- 1/4 cup all-purpose flour
- 1 large egg , lightly beaten
- 2 green onions , finely chopped
- 1 clove garlic , minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano (optional, for extra flavor)
For Topping:
- 2 tbsp melted butter
- 2 tbsp grated Parmesan cheese
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat your oven to 400°F (200°C) . Grease a 12-cup muffin tin or line it with silicone muffin liners for easy removal.
Step 2: Prepare the Zucchini and Potato
- Grate the zucchini and potato using a box grater. Place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Excess moisture can make the muffins soggy.
Step 3: Mix the Ingredients
- In a large mixing bowl, combine the grated zucchini, grated potato, cheddar cheese, 2 tablespoons of Parmesan cheese, flour, egg, green onions, garlic, salt, pepper, and oregano (if using). Mix until well combined.
Step 4: Fill the Muffin Tin
- Divide the mixture evenly among the 12 muffin cups, pressing down gently to compact the mixture and create a flat top.
Step 5: Add the Topping
- Brush the tops of the muffins with melted butter and sprinkle the remaining 2 tablespoons of Parmesan cheese evenly over each muffin.
Step 6: Bake
- Bake for 20–25 minutes , or until the tops are golden brown and crispy, and the muffins are cooked through.
- Let the muffins cool in the pan for 5 minutes before carefully removing them.
Step 7: Serve
- Serve warm as a snack, appetizer, or side dish. Garnish with additional chopped green onions or fresh herbs if desired.
Why This Recipe Works
- Zucchini & Potato Combo : The zucchini adds moisture and sweetness, while the potato provides structure and creaminess.
- Parmesan Magic : Parmesan cheese not only adds flavor but also creates a crispy, golden crust.
- Simple Ingredients : Everyday pantry staples come together to create something extraordinary
Variations to Try
Mini Muffins : Use a mini muffin tin for bite-sized portions perfect for parties
Add Bacon : Stir in cooked, crumbled bacon for a smoky, savory twist.
Spice It Up : Add red pepper flakes or cayenne for a spicy kick.
Gluten-Free Option : Substitute all-purpose flour with almond flour or a gluten-free flour blend.
Veggie Boost : Add finely chopped spinach, kale, or bell peppers for extra nutrition.
Tips for Success
- Squeeze Out Moisture : Removing excess liquid from the zucchini and potato is key to achieving a crispy texture.
- Don’t Skip the Butter : Brushing the tops with melted butter ensures a golden, crispy crust.
- Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 5–10 minutes to restore crispiness.
Crispy Parmesan Zucchini Potato Muffins
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Why You’ll Love This Recipe
- Crispy & Cheesy : The Parmesan topping creates a golden, crunchy crust that’s utterly addictive.
- Savory & Satisfying : Packed with zucchini, potatoes, and herbs for a hearty, flavorful bite.
- Kid-Friendly : A sneaky way to get veggies into your family’s diet—kids will love the crispy texture!
- Make-Ahead Friendly : Prep ahead and reheat for quick meals or snacks.
- Versatile : Serve them as an appetizer, side dish, or even breakfast.
Ingredients You’ll Need
Makes 12 muffins
For the Muffins:
- 1 medium zucchini , grated (about 1 cup)
- 1 medium russet potato , peeled and grated (about 1 cup)
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese , divided
- 1/4 cup all-purpose flour
- 1 large egg , lightly beaten
- 2 green onions , finely chopped
- 1 clove garlic , minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano (optional, for extra flavor)
For Topping:
- 2 tbsp melted butter
- 2 tbsp grated Parmesan cheese
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat your oven to 400°F (200°C) . Grease a 12-cup muffin tin or line it with silicone muffin liners for easy removal.
Step 2: Prepare the Zucchini and Potato
- Grate the zucchini and potato using a box grater. Place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Excess moisture can make the muffins soggy.
Step 3: Mix the Ingredients
- In a large mixing bowl, combine the grated zucchini, grated potato, cheddar cheese, 2 tablespoons of Parmesan cheese, flour, egg, green onions, garlic, salt, pepper, and oregano (if using). Mix until well combined.
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Step 4: Fill the Muffin Tin
- Divide the mixture evenly among the 12 muffin cups, pressing down gently to compact the mixture and create a flat top.
Step 5: Add the Topping
- Brush the tops of the muffins with melted butter and sprinkle the remaining 2 tablespoons of Parmesan cheese evenly over each muffin.
Step 6: Bake
- Bake for 20–25 minutes , or until the tops are golden brown and crispy, and the muffins are cooked through.
- Let the muffins cool in the pan for 5 minutes before carefully removing them.
Step 7: Serve
- Serve warm as a snack, appetizer, or side dish. Garnish with additional chopped green onions or fresh herbs if desired.
Why This Recipe Works
- Zucchini & Potato Combo : The zucchini adds moisture and sweetness, while the potato provides structure and creaminess.
- Parmesan Magic : Parmesan cheese not only adds flavor but also creates a crispy, golden crust.
- Simple Ingredients : Everyday pantry staples come together to create something extraordinary.
Variations to Try
- Add Bacon : Stir in cooked, crumbled bacon for a smoky, savory twist.
- Spice It Up : Add red pepper flakes or cayenne for a spicy kick.
- Gluten-Free Option : Substitute all-purpose flour with almond flour or a gluten-free flour blend.
- Veggie Boost : Add finely chopped spinach, kale, or bell peppers for extra nutrition.
- Mini Muffins : Use a mini muffin tin for bite-sized portions perfect for parties.
Tips for Success
- Squeeze Out Moisture : Removing excess liquid from the zucchini and potato is key to achieving a crispy texture.
- Don’t Skip the Butter : Brushing the tops with melted butter ensures a golden, crispy crust.
- Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 5–10 minutes to restore crispiness.
Serving Suggestions
- Romantic Touch : Garnish with a sprinkle of fresh parsley or a dollop of sour cream for elegance.
- Brunch Staple : Serve alongside scrambled eggs or a fresh salad for a light breakfast treat.
- Party Platter : Arrange the muffins on a platter with dipping sauces like ranch, marinara, or aioli for variety.
Final Thoughts
Crispy Parmesan Zucchini Potato Muffins
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Why You’ll Love This Recipe
- Crispy & Cheesy : The Parmesan topping creates a golden, crunchy crust that’s utterly addictive.
- Savory & Satisfying : Packed with zucchini, potatoes, and herbs for a hearty, flavorful bite.
- Kid-Friendly : A sneaky way to get veggies into your family’s diet—kids will love the crispy texture!
- Make-Ahead Friendly : Prep ahead and reheat for quick meals or snacks.
- Versatile : Serve them as an appetizer, side dish, or even breakfast.
Ingredients You’ll Need
Makes 12 muffins
For the Muffins:
- 1 medium zucchini , grated (about 1 cup)
- 1 medium russet potato , peeled and grated (about 1 cup)
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese , divided
- 1/4 cup all-purpose flour
- 1 large egg , lightly beaten
- 2 green onions , finely chopped
- 1 clove garlic , minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano (optional, for extra flavor)
For Topping:
- 2 tbsp melted butter
- 2 tbsp grated Parmesan cheese
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat your oven to 400°F (200°C) . Grease a 12-cup muffin tin or line it with silicone muffin liners for easy removal.
Step 2: Prepare the Zucchini and Potato
- Grate the zucchini and potato using a box grater. Place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Excess moisture can make the muffins soggy.
Step 3: Mix the Ingredients
- In a large mixing bowl, combine the grated zucchini, grated potato, cheddar cheese, 2 tablespoons of Parmesan cheese, flour, egg, green onions, garlic, salt, pepper, and oregano (if using). Mix until well combined.
Step 4: Fill the Muffin Tin
- Divide the mixture evenly among the 12 muffin cups, pressing down gently to compact the mixture and create a flat top.
Step 5: Add the Topping
- Brush the tops of the muffins with melted butter and sprinkle the remaining 2 tablespoons of Parmesan cheese evenly over each muffin.
Step 6: Bake
- Bake for 20–25 minutes , or until the tops are golden brown and crispy, and the muffins are cooked through.
- Let the muffins cool in the pan for 5 minutes before carefully removing them.
Step 7: Serve
- Serve warm as a snack, appetizer, or side dish. Garnish with additional chopped green onions or fresh herbs if desired.
Why This Recipe Works
- Zucchini & Potato Combo : The zucchini adds moisture and sweetness, while the potato provides structure and creaminess.
- Parmesan Magic : Parmesan cheese not only adds flavor but also creates a crispy, golden crust.
- Simple Ingredients : Everyday pantry staples come together to create something extraordinary.
Variations to Try
- Add Bacon : Stir in cooked, crumbled bacon for a smoky, savory twist.
- Spice It Up : Add red pepper flakes or cayenne for a spicy kick.
- Gluten-Free Option : Substitute all-purpose flour with almond flour or a gluten-free flour blend.
- Veggie Boost : Add finely chopped spinach, kale, or bell peppers for extra nutrition.
- Mini Muffins : Use a mini muffin tin for bite-sized portions perfect for parties.
Tips for Success
- Squeeze Out Moisture : Removing excess liquid from the zucchini and potato is key to achieving a crispy texture.
- Don’t Skip the Butter : Brushing the tops with melted butter ensures a golden, crispy crust.
- Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 5–10 minutes to restore crispiness.
Serving Suggestions
- Romantic Touch : Garnish with a sprinkle of fresh parsley or a dollop of sour cream for elegance.
- Brunch Staple : Serve alongside scrambled eggs or a fresh salad for a light breakfast treat.
- Party Platter : Arrange the muffins on a platter with dipping sauces like ranch, marinara, or aioli for variety.
Final Thoughts
These Crispy Parmesan Zucchini Potato Muffins are a delightful blend of flavors and textures, offering a savory, cheesy treat that’s both satisfying and nutritious. With their crispy exteriors, tender interiors, and customizable options, they’re a recipe that feels indulgent yet wholesome. Whether you’re serving them for brunch, dinner, or a party, these muffins are sure to bring smiles and satisfaction.
Your turn! Have you ever made savory muffins before? Share your favorite variations or serving ideas below.
Enjoy