Looking for a tasty, veggie-packed snack or side dish that’s both easy to make and irresistibly crunchy? These Golden-Crisp Parmesan Zucchini & Potato Muffins deliver all that and more. Imagine bite-size muffins bursting with cheesy flavor, tender zucchini, and potato—perfect for breakfast, wraparound with soup, or served solo as a savory treat.
Total Time: 45 minutes (15 min prep + 30 min bake)
Yield: About 12 muffins
Ingredients You’ll Need:
- 2 medium zucchinis, grated
- 2 medium potatoes, peeled and grated
- 1 cup all-purpose flour
- ½ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 2 large eggs
- ¼ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (for greasing)
Step-by-Step Instructions:
- Preheat & Prep: Heat your oven to 375 °F (190 °C). Generously grease a 12-cup muffin tin with olive oil or use liners for an extra crispy base.
- Remove Moisture: Place the grated zucchini and potato in a clean towel or cheesecloth and wring out as much moisture as possible—this is critical to achieving crispy results.
- Combine Dry Ingredients: In a large mixing bowl, stir together the flour, Parmesan, breadcrumbs, garlic and onion powders, oregano, salt, and pepper.
- Add Wet Mixture: Whisk the eggs and milk together in a separate bowl, then pour into the dry mix. Stir until everything is well combined.
- Fill Muffin Cups: Evenly portion the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake to Perfection: Bake for 25–30 minutes, or until the tops turn golden brown and satisfyingly firm.
- Cool & Serve: Let muffins rest for a few minutes before scooping them out. Serve warm—great paired with garlic aioli, sour cream, or your favorite dipping sauce.
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