A Golden, Cheesy Muffin That’s Packed with Veggies and Full of Flavor
When savory cravings strike but you still want something nourishing and veggie-packed, these Crispy Parmesan Zucchini Potato Muffins deliver every time. With tender shredded potatoes, fresh zucchini, sharp Parmesan, and herbs, these muffins are baked in a muffin tin for perfectly crispy edges and soft, fluffy centers.
They’re ideal as a side dish, a brunch offering, or even a quick savory snack on busy days. They’re kid-friendly, freezer-friendly, and endlessly versatile. Think of them as the love child between a hash brown and a mini quiche—crispy, cheesy, and totally craveable.
Ingredients (Makes about 12 muffins)
- 2 medium russet potatoes, peeled and shredded (about 2 cups)
- 1 medium zucchini, shredded (about 1 cup)
- 2 large eggs
- ½ cup grated Parmesan cheese
- ¼ cup shredded mozzarella (optional for extra gooeyness)
- ¼ cup finely chopped onion
- 2 tablespoons chopped fresh parsley (or 1 tsp dried)
- 1 clove garlic, minced
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- Olive oil spray (for greasing muffin tin)
Instructions
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin generously with olive oil spray.
- Prepare the vegetables:
- Shred the potatoes and zucchini. Place both in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible—this step is crucial for crispiness.
- Mix the batter:
In a large bowl, combine the shredded veggies, eggs, Parmesan, mozzarella (if using), onion, parsley, garlic, oregano, salt, pepper, and flour. Stir well until fully mixed. - Fill muffin tin:
Scoop the mixture into the prepared muffin cups, filling each about ¾ full. Press down lightly to pack the mixture and help them hold shape. - Bake for 25–30 minutes, or until golden brown and crispy around the edges.
- Cool and remove:
Let muffins cool in the pan for 5 minutes before using a knife to gently loosen and remove them.
Nutrition Facts (per muffin, approx.)
- Calories: 90
- Fat: 4.5g
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 1g
- Protein: 5g
- Sodium: 160mg
Tips & Tricks
- Squeeze well: Don’t skip squeezing the moisture from the potatoes and zucchini—it makes the difference between crispy and soggy.
- Add-ins: Try mixing in cooked bacon bits, chopped spinach, or a pinch of red pepper flakes for a flavor boost.
- Make-ahead: These muffins reheat beautifully in the oven or air fryer—great for meal prep.
- Mini version: Use a mini muffin tin for bite-sized party appetizers!
- Serving ideas: Top with sour cream, Greek yogurt, or a fried egg for breakfast.
A Little Something from Me ????????
This recipe was born from a lazy Sunday morning craving for hash browns—except I had zucchini in the fridge and not quite enough oil to fry. The result? A surprisingly satisfying, crispy-edged muffin that felt comforting yet light, with the extra nutritional boost of vegetables.
They’ve now become my go-to when hosting brunch or when I need something quick, savory, and filling for on-the-go lunches. My personal favorite way to enjoy them? With a dollop of garlic yogurt sauce or a side of marinara!
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