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Crispy Parmesan Zucchini Potato Muffins

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These savory muffins combine shredded zucchini and potatoes with Parmesan cheese for a crispy exterior and tender interior. Perfect as a versatile snack, side dish, or breakfast option, they're portable, freezable, and great for hiding vegetables for picky eaters.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Side Dish, Snack
Cuisine: American, Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini about 2 cups, shredded
  • 2 medium potatoes about 2 cups, shredded
  • 1 small onion finely grated, optional but recommended
  • 2 large eggs
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup breadcrumbs plain or panko
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano or Italian seasoning
  • 2 tablespoons olive oil plus extra for greasing muffin tin

Equipment

  • 12-cup muffin tin
  • Box grater
  • Large bowl
  • Clean kitchen towel

Method
 

  1. Preheat oven to 400°F (200°C) and thoroughly grease a 12-cup muffin tin.
  2. Shred the zucchini and potatoes using a box grater. Place in a clean kitchen towel and squeeze out as much liquid as possible.
  3. 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.
  4. Spoon the mixture into the prepared muffin cups, pressing down firmly to pack each cup tightly.
  5. Drizzle the tops with olive oil.
  6. Bake for 25-30 minutes, or until tops are deeply golden and edges are crispy.
  7. Let cool slightly before removing from tin with a knife or small spatula.

Notes

Select firm zucchini without too many seeds and starchy potatoes like Russets for the crispiest results. The key to success is thoroughly squeezing out excess moisture from the vegetables. These muffins can be frozen and reheated later. They're great for meal prep and can be customized with different cheeses or added vegetables. For dairy-free version, substitute Parmesan with nutritional yeast.

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