These savory muffins are crispy on the outside, tender on the inside, and packed with zucchini, potatoes, Parmesan, and herbs. They’re perfect as a side dish, breakfast, snack, or appetizer.
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 50–55 minutes
Servings: 12 muffins
Ingredients
- 2 medium zucchini, grated (about 2 cups)
- 2 medium russet or Yukon Gold potatoes, peeled and grated (about 2 cups)
- 1 teaspoon salt (for drawing out moisture)
- 2 large eggs, lightly beaten
- ¾ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese (optional, for extra cheesiness)
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 2 cloves garlic, minced
- 2 green onions, finely sliced
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons melted butter or olive oil
- Cooking spray or additional butter for greasing the muffin tin
Instructions
1. Prepare the Vegetables
- Grate the zucchini and potatoes into a large bowl.
- Sprinkle with the salt and let sit for 10 minutes.
- Place the vegetables in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is essential for crispy muffins.
2. Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Grease a 12-cup muffin tin well or line with parchment baking cups.
3. Make the Batter
- In a large bowl, combine the squeezed zucchini and potatoes.
- Add the eggs, Parmesan, mozzarella (if using), flour, baking powder, garlic, green onions, parsley, Italian seasoning, onion powder, black pepper, and melted butter.
- Mix until everything is evenly combined.
4. Fill the Muffin Tin
- Divide the mixture evenly among the muffin cups, filling each almost to the top.
- Press each mound down lightly with the back of a spoon to compact the mixture.
5. Bake
- Bake for 30–35 minutes, or until the tops are deeply golden brown and the edges are crispy.
6. Crisp Even More (Optional)
- Turn on the broiler for 2–3 minutes to make the tops extra crispy. Watch carefully to prevent burning.
7. Cool and Serve
- Let the muffins cool in the pan for 5 minutes.
- Carefully remove and serve warm.
Optional Add-Ins
- ½ cup cooked, crumbled bacon
- ½ cup diced ham
- 1 teaspoon red pepper flakes for heat
- ½ cup chopped spinach
- Fresh thyme or rosemary
- Sharp cheddar cheese instead of mozzarella
Serving Suggestions
Serve with:
- Sour cream
- Greek yogurt
- Ranch dressing
- Garlic aioli
- Marinara sauce
- Sweet chili sauce
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Reheat directly from frozen.
Reheating
- Oven: 375°F (190°C) for 8–10 minutes.
- Air Fryer: 350°F (175°C) for 4–5 minutes for the crispiest texture.
- Microwave: 30–45 seconds (they’ll be softer than oven- or air-fryer-reheated muffins).
Approximate Nutrition (Per Muffin)
- Calories: 140
- Protein: 7 g
- Carbohydrates: 12 g
- Fat: 8 g
- Fiber: 2 g
- Sugar: 1 g
- Sodium: 290 mg
Tip: The key to perfectly crispy zucchini potato muffins is removing as much moisture as possible from the grated vegetables before mixing. The drier the mixture, the crispier the finished muffins will be.