Crispy Parmesan Zucchini Potato Muffins

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Crispy Parmesan Zucchini Potato Muffins – A Savory Snack You’ll Love

Introduction

Looking for a crispy, cheesy, veggie-packed snack or side dish? These Crispy Parmesan Zucchini Potato Muffins are the perfect solution! Baked in a muffin tin until golden and crunchy on the edges, they combine shredded zucchini, grated potato, and savory Parmesan cheese into little bites of comfort that are healthy, gluten-free, and kid-friendly. Great as a side for dinner, a grab-and-go lunch, or even brunch!

Origin and Inspiration

Inspired by hash browns and savory veggie muffins, this recipe takes simple, humble ingredients like zucchini and potato and turns them into crispy, flavor-packed bites. It’s a creative way to use up summer zucchini and sneak more vegetables into your meals without sacrificing taste.

Ingredients

  • 1 cup grated zucchini (squeezed dry)
  • 1 cup grated potato (peeled, squeezed dry)
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • ¼ cup onion, finely chopped
  • 1 garlic clove, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme or Italian seasoning
  • 1–2 tbsp olive oil or melted butter (optional, for extra crispiness)
  • Nonstick cooking spray or muffin liners

Optional Additions

  • ¼ cup shredded mozzarella or cheddar for extra cheesiness
  • A pinch of red pepper flakes for heat
  • Chopped fresh herbs like parsley or chives
  • Swap Parmesan for nutritional yeast for a dairy-free twist

Instructions

  1. Preheat oven to 400°F (200°C). Spray a 12-cup muffin tin with nonstick spray or use silicone liners.
  2. Grate & Squeeze: Grate zucchini and potato using a box grater or food processor. Wrap in a clean kitchen towel and squeeze out as much moisture as possible.
  3. Mix: In a large bowl, combine zucchini, potato, Parmesan, egg, onion, garlic, salt, pepper, and seasoning. Stir until well combined.
  4. Fill Muffin Tin: Spoon the mixture evenly into muffin cups and press down gently with the back of a spoon.
  5. Bake: Bake for 25–30 minutes, or until golden brown and crispy on the edges.
  6. Cool & Serve: Let cool in the tin for 5 minutes before removing. Serve warm with sour cream, Greek yogurt, or dipping sauce.

Nutritional Information (Per Muffin – Approximate Values)

  • Calories: ~90 kcal
  • Protein: ~4g
  • Carbs: ~8g
  • Fat: ~5g
  • Fiber: ~1g
  • Sodium: ~220mg
  • Vitamin C: ~10% DV
  • Calcium: ~8% DV

Tips for Success

  • Squeeze zucchini and potatoes well—less moisture = crispier muffins.
  • Use parchment liners or silicone muffin pans for easy release.
  • Double the batch and freeze leftovers for a quick, healthy snack.
  • Serve with a dollop of sour cream, tzatziki, or marinara sauce.

Conclusion

These Crispy Parmesan Zucchini Potato Muffins are a delicious way to enjoy vegetables in a savory, snackable form. Easy to make, freezer-friendly, and packed with flavor, they’re perfect for kids, adults, and veggie skeptics alike.

Recommendation

Enjoy them on their own, serve as a side to grilled chicken or fish, or add to your meal prep rotation for an easy veggie-packed option throughout the week!

Embracing Healthful Indulgence

Made with real ingredients, healthy veggies, and lots of cheesy goodness, these muffins prove that eating well can be totally satisfying. Want more savory muffin ideas? Just ask!

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