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Crispy Parmesan Zucchini Potato Muffins

Whether you're looking for a quick breakfast or a savory side dish, these crispy Parmesan zucchini potato muffins are a must-try. They feature a crunchy, golden exterior and a tender, flavorful interior packed with shredded zucchini and potatoes, accented by Parmesan and garlic. Perfect for meal prep and super versatile, they can be enjoyed any time of day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 medium zucchini about 2 cups, shredded
  • 2 medium potatoes about 2 cups, shredded
  • 1 small onion finely grated (optional)
  • 2 large eggs
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs plain or panko
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano or Italian seasoning
  • 2 tablespoons olive oil plus extra for greasing the muffin tin

Equipment

  • 12-cup muffin tin
  • Large bowl
  • Clean kitchen towel
  • Oven

Method
 

  1. Preheat your oven to 400°F (200°C) and generously grease a 12-cup muffin tin with olive oil or cooking spray.
  2. Shred the zucchini and potatoes. If using, grate the small onion. Place the shredded vegetables (and onion) in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, combine the drained vegetables, eggs, grated Parmesan, breadcrumbs, minced garlic, salt, black pepper, and dried oregano (or Italian seasoning). Mix everything until evenly combined.
  4. Spoon the mixture into the prepared muffin cups and press down firmly with the back of your spoon to pack each cup tightly.
  5. Drizzle the tops with the 2 tablespoons of olive oil for extra crispiness.
  6. Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and crispy and the edges begin to pull away from the tin.
  7. Allow the muffins to cool in the tin for about 5 minutes before carefully removing them. Serve warm.

Notes

These savory muffins are a great way to sneak extra vegetables into your diet. Their crispy exterior and tender interior make them a versatile option for breakfast, lunch, dinner, or even as a snack. Feel free to swap breadcrumbs for almond flour to create a gluten‐free version or experiment with different herbs to suit your taste. They store well in an airtight container and can be quickly revived in a toaster oven to regain their crunch.