Crispy Parmesan Zucchini Potato Muffins

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🧀 Crispy Parmesan Zucchini Potato Muffins

Ingredients

  • 2 medium zucchinis, grated
  • 2 medium potatoes, peeled & grated
  • 2 large eggs
  • ¼ cup milk
  • ½ cup grated Parmesan cheese
  • ½ cup shredded mozzarella (optional, for extra melt)
  • ½ cup all-purpose flour (or breadcrumbs)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil or melted butter

Instructions

1️⃣ Prep

  • Preheat oven to 400°F (200°C)
  • Grease or line a muffin tin

2️⃣ Drain Veggies (Very Important!)

  • Squeeze grated zucchini and potatoes in a towel
  • Remove as much liquid as possible for crispiness

3️⃣ Mix

  • In a bowl, combine zucchini, potatoes, eggs, milk
  • Add cheeses, flour, seasonings, and olive oil
  • Mix until well combined

4️⃣ Fill

  • Spoon mixture into muffin cups
  • Press lightly to compact

5️⃣ Bake

  • Bake 25–30 minutes until golden and crispy on top
  • Optional: broil 2–3 minutes for extra crisp edges

6️⃣ Cool & Serve

  • Let rest 5 minutes
  • Remove and enjoy warm

🌟 Tips & Variations

  • Gluten-free: Use gluten-free flour or almond flour
  • Extra crispy: Brush tops with olive oil before baking
  • Herb boost: Add parsley or basil
  • Protein: Add cooked bacon or ham bits

🍽 Serving Ideas

  • Serve with sour cream or Greek yogurt dip
  • Pair with soup or salad
  • Great for meal prep (reheat in air fryer)

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