Absolutely! 🧀🥔 These Crispy Parmesan Zucchini Potato Muffins are a savory, cheesy, golden-crusted treat — perfect for brunch, snacking, or a side dish that makes veggies downright irresistible. Think of them like mini hash browns meets veggie-loaded tater tots, baked to crispy perfection in a muffin tin.
🧁 Crispy Parmesan Zucchini Potato Muffins
🛒 Ingredients:
-
1 medium zucchini, grated (about 1 cup packed)
-
1 medium russet potato, peeled and grated (about 1 cup packed)
-
½ tsp salt, plus more for seasoning
-
½ tsp black pepper
-
1 clove garlic, minced
-
¼ cup finely chopped onion
-
2 large eggs
-
½ cup grated Parmesan cheese
-
½ cup shredded cheddar cheese (optional, for extra gooeyness)
-
¼ cup breadcrumbs (panko or regular)
-
2 tbsp chopped fresh parsley or chives
-
Cooking spray or olive oil, for greasing muffin tin
🧑🍳 Instructions:
1. Preheat oven
To 400°F (200°C). Grease a 12-cup muffin tin generously with cooking spray or brush with olive oil.
2. Prep the zucchini and potato
-
Place grated zucchini and potato in a clean kitchen towel or cheesecloth.
-
Squeeze out as much moisture as possible — this is key for crispy muffins.
3. Mix the batter
In a large bowl, combine:
-
Drained zucchini and potato
-
Salt, pepper, garlic, onion
-
Eggs, Parmesan, cheddar (if using), breadcrumbs, and herbs
Mix until fully combined and slightly sticky. It should hold together when pressed.
4. Scoop into muffin tin
-
Divide the mixture evenly among the 12 muffin cups.
-
Press down firmly with a spoon to compact the mixture — this helps them crisp up.
5. Bake
-
Bake for 25–30 minutes, or until golden brown and crispy around the edges.
-
For extra crispiness, run under the broiler for 1–2 minutes at the end.
6. Cool & release
-
Let cool in the pan for 5 minutes before using a knife to gently lift them out.
🧄 Optional Add-ins:
-
Crumbled bacon or diced ham
-
Chopped spinach or grated carrots
-
A pinch of smoked paprika or cayenne for spice
-
Swap Parmesan for pecorino or add mozzarella for meltiness
🍽️ Serve With:
-
Sour cream or Greek yogurt dip
-
Hot sauce or aioli
-
A poached egg on top for brunch vibes
-
Alongside soup, salad, or grilled meat
🧊 Storage:
-
Refrigerate leftovers up to 4 days
-
Freeze (wrapped or in a container) for up to 2 months. Reheat in toaster oven or air fryer for max crispiness.