If crispy, savory, and healthy muffins sound like your kind of snack, these crispy parmesan zucchini potato muffins are about to become your new favorite recipe. Perfect as a breakfast side, a quick lunch, or a healthy snack, this recipe perfectly balances crispy textures with the fresh flavors of shredded zucchini and potatoes, all enhanced by rich Parmesan cheese. Whether you’re meal-prepping or simply want a flavorful side dish, these muffins deliver on every level without ever getting soggy.
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Why You’ll Love These Crispy Parmesan Zucchini Potato Muffins
These savory vegetable muffins bring a unique twist to the traditional muffin game. By using both zucchini and potatoes, you get moist interiors with a crispy golden crust that’s hard to beat. They are:
- Gluten-free and easily adaptable to dairy-free or low-carb diets
- Packed with savory flavors and healthy ingredients
- Ideal for meal prepping with easy storage and reheating options
- Perfect for kids and adults alike, making them a versatile dish for the whole family
Best Ingredients for Crispy Parmesan Zucchini Potato Muffins
Choosing the right ingredients is critical to achieving the perfect crispy texture and flavor.
Potatoes: Russet vs. Yukon Gold
For fluffier muffins with a tender crumb, Russet potatoes (starchy potatoes) work best. If you prefer a firmer, more structured muffin, opt for Yukon Gold or red potatoes. Avoid waxy potatoes for this recipe as they retain too much moisture.
Zucchini: Fresh and Well-Drained
Use fresh zucchini and squeeze out excess moisture thoroughly to keep the muffins crispy. This simple step prevents sogginess, one of the most common issues in zucchini recipes.
Parmesan Cheese and Alternatives
Parmesan not only adds flavor but also a key crisping agent. You can substitute with other hard cheeses like Pecorino Romano or Asiago for a similar effect.
Ingredients
- 2 medium zucchinis, shredded and squeezed dry
- 2 medium potatoes (Russet or Yukon Gold), shredded
- 1 cup grated Parmesan cheese
- 2 large eggs
- ½ cup all-purpose flour or gluten-free flour blend
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried Italian herbs (optional)
- Olive oil spray or melted butter for greasing muffin tins
Directions
These Crispy Parmesan Zucchini Potato Muffins combine savory flavors and crispy textures, blending shredded zucchini and potatoes with Parmesan cheese, herbs, and seasoning. Baked to golden perfection, they make a healthy and delicious snack or side dish, perfect for breakfast, lunch, or a snack.
Total Time: 15 minutes
Preheat oven
to 400°F (200°C). Grease a muffin tin with olive oil spray or melted butter.
Prepare zucchini and potatoes:
Shred and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
Mix wet ingredients:
In a large bowl, whisk eggs, minced garlic, and chopped onion.
Combine dry ingredients:
Add flour, baking powder, salt, pepper, and dried herbs to the eggs and stir well.
Fold in zucchini, potatoes, and Parmesan:
Mix until everything is evenly incorporated.
Scoop batter into muffin tins:
Fill each cup about ¾ full, pressing down gently to compact.
Bake for 25-30 minutes:
Until golden brown and crispy on top. Insert a toothpick to ensure the muffins are cooked through.
Cool for 5 minutes:
Before removing from the tin to maintain crispiness.
Supply:
- 2 medium zucchinis, shredded and squeezed dry
- 2 medium potatoes (Russet or Yukon Gold), shredded
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 cup all-purpose or gluten-free flour blend
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried Italian herbs (optional)
- Olive oil spray or melted butter for greasing muffin tins
Tools:
- Oven
- Muffin tin
- Cheese grater or shredder
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Kitchen towel or cheesecloth for squeezing moisture
- Toothpick (for testing doneness)
Materials: Primarily fresh vegetables (zucchini, potatoes), dairy (Parmesan cheese, eggs, optionally butter), and staple baking ingredients (flour, baking powder, herbs, spices).
Tips to Keep crispy parmesan zucchini potato muffins
- Always squeeze moisture from zucchini and potatoes before mixing.
- Bake in a preheated oven to ensure immediate crisping.
- Avoid overcrowding muffin tins to allow hot air to circulate.
- Reheat leftovers in an oven or air fryer instead of a microwave to regain crispiness.
Variations to Try
- Add smoked paprika or cumin for a smoky twist.
- Mix in ¼ cup of finely grated carrots or corn kernels for extra sweetness and color.
- Use sweet potatoes for a sweeter, denser muffin (adjust salt and spices accordingly).
- For a dairy-free version, substitute Parmesan with nutritional yeast and add extra herbs.
Serving Suggestions
- Serve warm topped with a dollop of Greek yogurt and fresh chives for breakfast.
- Pair with a crisp arugula salad and lemon vinaigrette for a light lunch.
- Offer as an appetizer alongside garlic aioli, marinara sauce, or herbed yogurt dip.
Storage and Reheating
- Store cooled muffins in an airtight container in the refrigerator for up to 4 days.
- Freeze muffins in a ziplock bag for up to 2 months. Thaw overnight in the fridge.
- Reheat in a toaster oven or air fryer at 375°F for 5-7 minutes to restore crispiness.
Frequently Asked Questions (FAQs)
How do I keep these muffins from getting soggy?
Squeezing out the moisture from zucchini and potatoes and baking at a high temperature ensures crispy muffins.
Can I freeze these muffins?
Yes, they freeze beautifully. Be sure to thaw and reheat using an air fryer or oven to keep them crispy.
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes add a natural sweetness and work well as a substitute.
Do I need to peel the potatoes and zucchini?
No, peeling is optional. The skin adds texture and nutrients but can be peeled for a smoother muffin.
Are these muffins kid-friendly?
Yes! They are soft inside with crispy edges, mild in flavor, and great for kids.
How to Make Crispy Parmesan Zucchini Potato Muffins
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Grease a muffin tin with olive oil spray or melted butter.
- Prepare zucchini and potatoes: Shred and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- Mix wet ingredients: In a large bowl, whisk eggs, minced garlic, and chopped onion.
- Combine dry ingredients: Add flour, baking powder, salt, pepper, and dried herbs to the eggs and stir well.
- Fold in zucchini, potatoes, and Parmesan: Mix until everything is evenly incorporated.
- Scoop batter into muffin tins: Fill each cup about ¾ full, pressing down gently to compact.
- Bake for 25-30 minutes: Until golden brown and crispy on top. Insert a toothpick to ensure the muffins are cooked through.
- Cool for 5 minutes: Before removing from the tin to maintain crispiness.
Notes
Squeeze excess moisture from the zucchini and potatoes to prevent soggy muffins. Reheat muffins in the oven or air fryer to maintain crispiness. Freezes well for up to 2 months. Thaw overnight and reheat before serving.
