Why You’ll Love These Crispy Parmesan Zucchini Potato Muffins
If you’re looking for a versatile snack that combines the best of both worlds, these Crispy Parmesan Zucchini Potato Muffins are about to become your new favorite.
I’m obsessed with how they deliver that perfect crispy exterior while staying tender inside—just like a good hash brown, but with a nutritious twist.
What makes them special? They’re portable, freezable, and endlessly adaptable.
Got extra veggies? Toss ’em in.
Need a quick breakfast? Grab one on your way out.
Serving picky eaters? Watch them devour these without noticing the hidden zucchini.
And that Parmesan crust? Divine.
What Ingredients are in Crispy Parmesan Zucchini Potato Muffins?
These muffins bring together the perfect balance of vegetables, cheese, and seasonings to create little pockets of savory deliciousness. The ingredients list is straightforward, focusing on fresh produce and pantry staples you likely already have on hand.
I love how these muffins transform humble zucchini and potatoes into something special, with Parmesan adding that nutty, salty kick that makes everything better.
- 2 medium zucchini (about 2 cups, shredded)
- 2 medium potatoes (about 2 cups, shredded)
- 1 small onion, finely grated (optional, but recommended for flavor)
- 2 large eggs
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (plain or panko)
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano or Italian seasoning
- 2 tablespoons olive oil (plus extra for greasing muffin tin)
The quality of your ingredients really matters in a simple recipe like this. Try to select firm zucchini without too many seeds and starchy potatoes like Russets for the crispiest results.
If you’re watching your sodium, you might want to adjust the salt slightly since Parmesan brings its own saltiness to the party.
And while the onion is listed as optional, it adds a wonderful depth of flavor that I wouldn’t skip unless absolutely necessary.
How to Make These Crispy Parmesan Zucchini Potato Muffins
Making these savory muffins starts with proper prep work. Preheat your oven to 400°F (200°C) and thoroughly grease a 12-cup muffin tin with olive oil or nonstick spray—don’t skimp here, as good greasing prevents sticking.
The most important step comes next: after shredding your 2 medium zucchini and 2 medium potatoes with a box grater, place them in a clean kitchen towel and squeeze out as much liquid as possible. Really put some muscle into it! This moisture-removing step is absolutely essential for achieving that crispy texture we’re after.
In a large bowl, combine your squeezed-dry shredded vegetables with the grated small onion (if using), 2 large eggs, ½ cup grated Parmesan cheese, ½ cup breadcrumbs, 2 minced garlic cloves, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried oregano. Mix everything until it’s evenly combined—I like to use my hands for this part, though a wooden spoon works well too.
The mixture should hold together when pressed but still maintain some texture. Now spoon this mixture into your prepared muffin cups, pressing down firmly with the back of a spoon to pack each cup tightly. This compression helps the muffins hold their shape and enhances their crispy exterior.
The final touch before baking is to drizzle the tops with the 2 tablespoons of olive oil, which helps achieve that beautiful golden-brown color and crispy finish. Pop the tin into your preheated oven and bake until the tops are deeply golden and the edges are crispy—about 25-30 minutes, though you might want to start checking at the 20-minute mark depending on your oven.
Let them cool slightly in the tin before carefully removing them with a knife or small spatula. These muffins taste amazing fresh from the oven, with their crispy exterior and tender, flavorful interior.
Crispy Parmesan Zucchini Potato Muffins Substitutions and Variations
While the basic recipe for these zucchini potato muffins is delicious on its own, you can easily customize it to suit your taste preferences or use what you already have in your pantry.
Swap the Parmesan for sharp cheddar or feta for a different flavor profile. No breadcrumbs? Try crushed crackers or quick oats instead. I sometimes mix in chopped bell peppers or corn kernels for extra color and sweetness.
For herb variations, fresh basil or dill work wonderfully.
Going dairy-free? Nutritional yeast makes a great Parmesan substitute. And if you’re looking for some heat, a dash of cayenne or chopped jalapeños does the trick.
What to Serve with Crispy Parmesan Zucchini Potato Muffins
Now that you know how to customize these muffins, let’s talk about what to pair with them for a complete meal.
These savory bites work beautifully with a simple green salad dressed in lemon vinaigrette—the acidity cuts through the richness perfectly. They’re also my go-to side for roasted chicken or grilled fish.
For brunch? Serve them alongside scrambled eggs and fresh fruit.
I’ve even topped them with a dollop of sour cream and chives for an appetizer that disappears faster than I can say “seconds, anyone?”
Trust me, these versatile muffins complement practically anything you’re serving.
Final Thoughts
From the first time I tried these Crispy Parmesan Zucchini Potato Muffins, I knew they’d become a staple in my kitchen rotation. The perfect blend of textures—crispy exterior giving way to a tender interior—makes these little savory treats truly special.
I love how versatile they are, working beautifully as a side dish, snack, or even breakfast option. The way the Parmesan creates those golden-brown edges? Divine.
Trust me, once you master the art of properly squeezing out excess moisture (my kitchen towels have seen things), you’ll be whipping these up whenever zucchini season hits.
Crispy Parmesan Zucchini Potato Muffins
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and thoroughly grease a 12-cup muffin tin.
- Shred the zucchini and potatoes using a box grater. Place in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, combine the squeezed-dry shredded vegetables, grated onion, eggs, Parmesan cheese, breadcrumbs, minced garlic, salt, pepper, and oregano. Mix until evenly combined.
- Spoon the mixture into the prepared muffin cups, pressing down firmly to pack each cup tightly.
- Drizzle the tops with olive oil.
- Bake for 25-30 minutes, or until tops are deeply golden and edges are crispy.
- Let cool slightly before removing from tin with a knife or small spatula.
