Crispy Parmesan Zucchini Potato Muffins
Ingredients
2 medium zucchinis, grated
1 large potato (russet or Yukon gold), grated
2 large eggs
¼ cup milk
½ cup grated Parmesan cheese
½ cup shredded mozzarella (optional but 🔥)
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon baking powder
2 tablespoons olive oil or melted butter
Optional: chopped parsley or chives for garnish
Instructions
Prep the veggies
Grate the zucchini and potato.
Place them in a clean kitchen towel and squeeze out as much liquid as possible (this is key for crispiness).
Preheat oven
Preheat to 400°F (200°C).
Grease or line a muffin tin.
Mix wet ingredients
In a large bowl, whisk the eggs, milk, and olive oil (or butter).
Add flavor
Stir in garlic powder, onion powder, oregano, salt, and pepper.
Combine everything
Add the squeezed zucchini and potato.
Mix in Parmesan, mozzarella (if using), flour, and baking powder.
Stir just until combined—don’t overmix.
Fill muffin tin
Spoon the mixture into the muffin cups, filling about ¾ full.
Sprinkle a little extra Parmesan on top for extra crisp 👌
Bake
Bake for 22–28 minutes, until golden brown and set.
For extra crisp tops, broil for 1–2 minutes at the end (watch closely).
Cool slightly & serve
Let rest 5 minutes, then remove from the tin.
Serving Ideas
Great as breakfast, snack, or side dish
Serve with sour cream, Greek yogurt, or garlic aioli
Perfect for meal prep—reheat in oven or air fryer
Crispy Parmesan Zucchini Potato Muffins
