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Crispy Parmesan zucchini potato muffins fresh out of the oven

Crispy Parmesan Zucchini Potato Muffins

These Crispy Parmesan Zucchini Potato Muffins are a delightful blend of veggies turned into a tasty treat, perfect for any time of day as a side dish, snack, or breakfast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Side Dish, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 2 medium zucchini about 2 cups, shredded
  • 2 medium potatoes about 2 cups, shredded
  • 1 small onion finely grated, optional, adds flavor
Batter Ingredients
  • 2 large eggs
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs (plain or panko)
  • 2 cloves garlic minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried oregano (or Italian seasoning)
  • 2 tbsp olive oil (plus extra for greasing muffin tin)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
  2. Grate 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 shredded zucchini, potatoes, onion, eggs, Parmesan, breadcrumbs, garlic, salt, pepper, and oregano. Stir until evenly combined.
  4. Spoon the mixture into muffin cups, pressing down firmly with the back of the spoon so each cup is tightly packed.
Baking
  1. Drizzle the tops lightly with olive oil. Bake for 25-30 minutes, until golden brown and crispy around the edges.
  2. Let the muffins cool in the pan for 5 minutes before removing. Serve warm as a side dish or snack.

Notes

These muffins are best served warm. You can enjoy them on their own, or pair them with a dollop of sour cream or Greek yogurt. They also make an excellent side for grilled meats or salads. Store in an airtight container for up to 3 days or freeze for longer storage.