If you’re looking for a fun, flavorful way to sneak more vegetables into your family’s meals, these Crispy Parmesan Zucchini Potato Muffins are exactly what you need! Golden brown on the outside and tender on the inside, these savory muffins deliver everything you love about hash browns, but with the added bonus of fresh zucchini and nutty Parmesan cheese.
Perfect as a side dish, snack, or even a grab-and-go breakfast, these muffins are as versatile as they are tasty. They come together with simple pantry staples and fresh veggies, and they’re kid-approved — a big win for busy families!
Why You’ll Love These Crispy Parmesan Zucchini Potato Muffins
Packed with vegetables but still cheesy and satisfying
Easy to make with minimal prep
Naturally vegetarian
Freezer-friendly and meal-prep friendly
Delicious hot or cold
Great for summer zucchini harvest or cozy winter meals
Ingredients You’ll Need
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 medium potato, peeled and grated
- 1 cup grated Parmesan cheese
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup green onions, chopped (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- Cooking spray or olive oil for greasing
How to Make Crispy Parmesan Zucchini Potato Muffins
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or a brush of olive oil.
Step 2: Prep the Veggies
Grate the zucchini and potato using a box grater or food processor. Place the grated veggies in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is key for getting a crisp exterior and preventing soggy muffins.
Step 3: Mix the Batter
In a large mixing bowl, combine the squeezed zucchini and potato with the Parmesan, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir everything together until well combined.
Step 4: Fill the Muffin Tin
Spoon the mixture evenly into the prepared muffin cups, filling each about ¾ full. Use the back of a spoon to gently press the mixture down so it holds together as it bakes.
Step 5: Bake
Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. For extra crispiness, you can place the muffins under the broiler for 1–2 minutes, but watch closely to avoid burning.
Step 6: Cool and Serve
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce for an extra treat.
Tips for Success
✅ Always squeeze out as much moisture from the zucchini and potatoes as you can
✅ Use freshly grated Parmesan for best flavor
✅ Don’t skip pressing the mixture into the muffin cups — it helps them hold together
✅ Add herbs like fresh parsley, dill, or chives for extra flavor
✅ For a gluten-free option, swap the all-purpose flour with a 1:1 gluten-free blend
Serving Suggestions
These Crispy Parmesan Zucchini Potato Muffins are great for:
- A savory breakfast with eggs and fruit
- A lunchbox side dish for kids
- A unique alternative to hash browns at brunch
- A satisfying after-school snack
- A simple side dish for soups, grilled meats, or roasted chicken
Storage & Make-Ahead Tips
✅ Store leftovers in an airtight container in the fridge for up to 4 days
✅ Reheat in the oven or air fryer to bring back the crispiness
✅ Freeze cooled muffins in a freezer-safe bag for up to 2 months
✅ Reheat frozen muffins at 350°F for about 8–10 minutes
FAQs
Can I use other cheese instead of Parmesan?
Yes! Pecorino Romano or even sharp cheddar would taste great.
Can I add more veggies?
Of course! Finely chopped bell peppers, carrots, or even spinach would work well.
Can I make them dairy-free?
Swap the Parmesan for nutritional yeast or a dairy-free Parmesan alternative.
Let’s Stay Connected
If you try these Crispy Parmesan Zucchini Potato Muffins, I’d love to see your creations! Tag me on social media or leave a comment below — it always makes my day to see what you bake.
Crispy Parmesan Zucchini Potato Muffins
Ingredients
- 1 medium zucchini grated and excess moisture squeezed out
- 1 medium potato peeled and grated
- 1 cup grated Parmesan cheese
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup green onions chopped (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- Cooking spray or olive oil for greasing
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or a brush of olive oil.
Step 2: Prep the Veggies
- Grate the zucchini and potato using a box grater or food processor. Place the grated veggies in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is key for getting a crisp exterior and preventing soggy muffins.
Step 3: Mix the Batter
- In a large mixing bowl, combine the squeezed zucchini and potato with the Parmesan, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir everything together until well combined.
Step 4: Fill the Muffin Tin
- Spoon the mixture evenly into the prepared muffin cups, filling each about ¾ full. Use the back of a spoon to gently press the mixture down so it holds together as it bakes.
Step 5: Bake
- Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. For extra crispiness, you can place the muffins under the broiler for 1–2 minutes, but watch closely to avoid burning.
Step 6: Cool and Serve
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce for an extra treat.
Leave a Comment