Crispy Parmesan Zucchini Potato Muffins Recipe

Introduction

Crispy Parmesan Zucchini Potato Muffins are a delicious and savory snack or side dish that combines fresh vegetables with cheesy goodness. These muffins are easy to make, naturally gluten-free if using almond flour, and perfect for a quick appetizer or a light meal.

Ingredients

• 2 medium zucchini, grated
• 2 medium russet potatoes, peeled and grated
• 2 large eggs
• 3/4 cup grated Parmesan cheese
• 1/4 cup all-purpose flour (or almond flour)
• 1 small onion, finely grated or minced
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano (optional)
• 1/4 tsp crushed red pepper flakes (optional)
• Olive oil spray or melted butter (for greasing)

Instructions

1. Step 1: Grate the zucchini and potatoes, then squeeze out excess moisture using a kitchen towel or cheesecloth to prevent sogginess.
2. Step 2: Transfer the drained vegetables to a bowl. Add eggs, Parmesan cheese, flour, onion, garlic, salt, pepper, oregano, and red pepper flakes. Mix everything together until well combined.
3. Step 3: Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin with olive oil spray or melted butter to prevent sticking.
4. Step 4: Fill each muffin cup with the mixture, pressing down slightly to compact it evenly.
5. Step 5: Bake for 25–30 minutes until the muffins are golden and crispy on top. For extra crispness, broil them for 2-3 minutes at the end of baking if desired.
6. Step 6: Allow the muffins to cool for 5 minutes before removing them from the tin. Serve warm or prepare for storage.

Tips & Variations

• Use almond flour instead of all-purpose flour for a gluten-free version.
• For a sharper flavor, try using Pecorino Romano cheese in place of Parmesan.
• Add chopped fresh herbs like parsley or basil to brighten the flavor.
• To keep muffins crispier, avoid overcrowding the pan when baking and squeeze as much moisture as possible from the veggies.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to restore crispness. They can also be frozen for up to 1 month; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, you can prepare the batter ahead and keep it refrigerated for a few hours before baking. Baked muffins store well and can be reheated as needed.

Can I use other vegetables instead of zucchini and potatoes?

Absolutely! You can substitute with grated carrots, sweet potatoes, or even a mix of your favorite vegetables. Just be sure to squeeze out excess moisture for the best texture.

Crispy Parmesan Zucchini Potato Muffins Recipe

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★★★★★

4.9 from 111 reviews

• Author: Matteo
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Diet: Gluten Free

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Description

These Crispy Parmesan Zucchini Potato Muffins are a delightful and savory snack or side dish. Combining grated zucchini and russet potatoes with parmesan cheese, eggs, and seasoning, these muffins bake up golden and crispy on the outside while remaining tender inside. Perfect for a nutritious, gluten-free treat that’s easy to prepare and enjoy warm or at room temperature.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 medium zucchini, grated
• 2 medium russet potatoes, peeled and grated
• 1 small onion, finely grated or minced
• 2 garlic cloves, minced

Wet Ingredients

• 2 large eggs
• Olive oil spray or melted butter (for greasing)

Dry Ingredients

• 3/4 cup grated parmesan cheese
• 1/4 cup all-purpose flour (or almond flour)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano (optional)
• 1/4 tsp crushed red pepper flakes (optional)

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Instructions

1. Prepare the veggies: Grate the zucchini and russet potatoes using a box grater or food processor. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible to prevent sogginess in the muffins.
2. Mix the batter: Transfer the drained zucchini and potato mixture into a large mixing bowl. Add the grated parmesan cheese, eggs, flour, finely grated onion, minced garlic, salt, black pepper, dried oregano (if using), and crushed red pepper flakes (if using). Stir everything together until well combined.
3. Preheat and grease the muffin tin: Set your oven to 400°F (200°C). Grease a 12-cup muffin tin thoroughly with olive oil spray or melted butter to prevent sticking and to help the muffins crisp up during baking.
4. Fill the muffin cups: Spoon the mixture evenly into the prepared muffin cups. Press each portion down lightly to compact the mixture for better structure and crispiness.
5. Bake and crisp: Place the muffin tin in the oven and bake for 25 to 30 minutes until the tops are golden brown and crispy. For extra crispiness, optionally broil the muffins for an additional 2 to 3 minutes at the end, watching carefully to avoid burning.
6. Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Carefully remove the muffins using a butter knife or spatula. Serve them warm or store in an airtight container for later enjoyment.

Notes

• Make sure to squeeze out as much moisture as possible from the grated veggies to keep muffins from being soggy.
• You can substitute all-purpose flour with almond flour to make it gluten-free.
• Add more or less seasoning to suit your taste preference.
• These muffins can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
• Reheat in a toaster oven or conventional oven for best texture retention.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: zucchini muffins, parmesan muffins, potato muffins, gluten-free snacks, savory muffins, baked vegetable muffins