🧀 Crispy Parmesan Zucchini Potato Muffins

Meta Description:
These Crispy Parmesan Zucchini Potato Muffins are golden, crunchy, and full of flavor! A healthy, easy-to-make snack or side dish packed with grated zucchini, potatoes, and cheese — perfect for breakfast, lunchboxes, or anytime snacking.

🥔 Introduction

Looking for a healthy yet delicious way to enjoy vegetables? These Crispy Parmesan Zucchini Potato Muffins are the perfect combination of crunch, flavor, and nutrition. Made with shredded zucchini, potatoes, Parmesan cheese, and herbs, they bake into crispy, savory muffins that everyone — even picky eaters — will love.

They’re great for breakfast, snack time, or as a side dish to any meal. Plus, they’re baked instead of fried, making them a wholesome alternative to traditional fritters.

🧂 Ingredients

• 1 medium zucchini, grated
• 2 medium potatoes, peeled and grated
• 1 small onion, grated (optional)
• 1 large egg
• ½ cup (50 g) grated Parmesan cheese
• ¼ cup (30 g) all-purpose flour or almond flour
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme or parsley
• Salt and pepper, to taste
• 2 tablespoons olive oil (optional, for brushing)

👩‍🍳 Instructions

Step 1: Prepare the Vegetables

1. Grate the zucchini and potatoes using a box grater.
2. Place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible — this step is key for crispiness.

Step 2: Mix the Batter

1. In a large bowl, combine the drained zucchini and potatoes with the egg, Parmesan, flour, garlic powder, herbs, salt, and pepper.
2. Stir until the mixture holds together. If it’s too wet, add a little more flour.

Step 3: Fill the Muffin Tin

1. Preheat the oven to 200°C (400°F).
2. Lightly grease or line a 12-cup muffin tin.
3. Spoon the mixture evenly into each cup, pressing down gently to compact it.
4. Brush the tops lightly with olive oil for extra crispiness.

Step 4: Bake

Bake for 25–30 minutes, or until the muffins are golden brown and crisp on the edges.
Let them cool in the pan for 5 minutes before removing.

🍽️ Serving Suggestions

Serve warm with:

• A dollop of Greek yogurt or sour cream
• Avocado dip or spicy mayo
• As a side with grilled chicken, fish, or steak

These muffins are also perfect for lunchboxes, brunch, or meal prep — they reheat beautifully in an air fryer or oven.

🧁 Storage Tips

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Place cooled muffins in a zip-top bag and freeze for up to 1 month.
• Reheat: Bake or air fry at 180°C (350°F) for 5–7 minutes until crisp again.

These Crispy Parmesan Zucchini Potato Muffins are the perfect mix of crispy, cheesy, and veggie-packed goodness. Easy to make, healthy, and full of flavor — they’re the kind of snack you’ll want to make again and again.