Description
Crispy Parmesan Zucchini Potato Muffins are golden, cheesy, savory bites that make snack time delicious and nutritious. Made with grated zucchini, mashed potatoes, and a blend of Parmesan and cheddar, these veggie-packed muffins bake up with crisp edges and a tender center. Perfect for lunchboxes, brunch sides, or freezer-friendly snacks.
Ingredients
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2 medium zucchinis, grated (about 300 g)
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1/4 cup milk
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1/2 cup grated Parmesan
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1 cup shredded cheddar cheese (optional)
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2 large eggs
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1/2 cup mashed potatoes
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp dried oregano
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1/4 cup breadcrumbs
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Salt and pepper, to taste
Instructions
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Preheat Oven:
Preheat to 400°F (200°C). Lightly grease or line a 12-cup muffin tin. -
Drain Zucchini:
Grate zucchini and squeeze out excess moisture using a clean tea towel. -
Mix Wet Ingredients:
In a large bowl, whisk eggs and milk. Stir in garlic powder, onion powder, oregano, salt, and pepper. -
Combine Mixture:
Fold in grated zucchini, mashed potatoes, Parmesan, cheddar (if using), and breadcrumbs. Mix until just combined. -
Fill Muffin Cups:
Spoon mixture evenly into muffin tin, pressing gently. Optional: sprinkle tops with extra Parmesan or breadcrumbs. -
Bake:
Bake for 22–25 minutes until golden brown and crispy around the edges. Cool 5 minutes before removing from the tin.
Notes
Be sure to remove as much liquid as possible from the zucchini.
These freeze well—wrap individually for quick snacks.
Can be made dairy-free with substitutes for milk and cheese.
Serve with Greek yogurt, sour cream, or marinara for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snacks / Appetizers
- Method: Baked
- Cuisine: American