Looking for a creative way to sneak more veggies into your meals — without sacrificing flavor or texture? These Crispy Parmesan Zucchini Potato Muffins are the answer. They’re golden and crisp on the outside, soft and cheesy on the inside, and loaded with freshly grated zucchini, shredded potatoes, garlic, herbs, and plenty of parmesan.

Perfect for breakfast, brunch, lunchboxes, or a unique side dish at dinner, these muffins are a hit with both kids and adults. Plus, they’re naturally gluten-free and easy to meal prep.

Whether you're serving them with eggs in the morning, alongside soup at lunch, or with roast chicken at dinner, these savory muffins deliver comfort and crunch in every bite.

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🍽 Ingredients (Makes 12 Muffins)

Vegetables:

• 200 g zucchini, grated
• 200 g potato (Yukon Gold or Russet), grated
• 1 teaspoon salt (for drawing out moisture)

Muffin Mixture:

• 2 large eggs (100 g)
• 100 g grated Parmesan cheese
• 50 g shredded cheddar cheese (optional for extra richness)
• 2 cloves garlic, minced
• 2 tablespoon chopped chives or green onions
• ½ teaspoon dried thyme or Italian seasoning
• ¼ teaspoon black pepper
• 30 g cornstarch or all-purpose flour (for binding)
• Butter or olive oil spray (for greasing muffin tin)

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🔪 Instructions

Step 1: Prep the Vegetables

1. Grate the zucchini and potatoes using a box grater or food processor.
2. Place them in a clean kitchen towel or cheesecloth, sprinkle with 1 teaspoon salt, and let sit for 10 minutes.
3. After resting, squeeze out as much moisture as possible — this is key to crispy muffins.

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Step 2: Make the Muffin Batter

1. In a large bowl, whisk together the eggs, Parmesan, cheddar (if using), garlic, chives, seasonings, and cornstarch/flour.
2. Stir in the drained zucchini and potatoes until well combined. The mixture should be thick but moist.

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Step 3: Bake

1. Preheat oven to 200°C (400°F).
2. Grease a 12-cup muffin tin generously with butter or spray with olive oil.
3. Divide the mixture evenly among the muffin cups, pressing down slightly to compact each one.
4. Bake for 25–30 minutes, or until golden brown and crispy on top and edges.
5. Let cool for 5 minutes before carefully removing from the tin.

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Step 4: Serve & Enjoy

Serve warm with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce. They’re also delicious at room temperature — perfect for picnics or on-the-go snacks.

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🧾 Nutrition Facts (Per Muffin – Approximate)

• Calories: 110 kcal
• Carbohydrates: 6 g
• Protein: 6 g
• Fat: 7 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 200 mg

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💡 Tips & Tricks

• Dry your veggies well: Excess water from zucchini and potato will make the muffins soggy instead of crispy.
• Add spice: For a kick, mix in a pinch of cayenne or red pepper flakes.
• Make them mini: Use a mini muffin tin for bite-sized snacks — reduce baking time to about 15–18 minutes.
• Freeze for later: These muffins freeze beautifully. Reheat in a toaster oven for the best texture.
• Change it up: Add cooked bacon bits, chopped sun-dried tomatoes, or fresh herbs like dill or parsley for different flavor profiles.

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👩‍🍳 From My Kitchen – Personal Note

I first made these on a whim when I had leftover zucchini and potatoes in the fridge and didn’t want to fry hash browns. To my surprise, baking them in muffin tins gave them an irresistibly crispy crust while staying fluffy inside. Now, they’re a staple in my house — especially when I want something savory, satisfying, and sneaky-healthy!