Looking for a creative way to use up zucchini and potatoes? These Crispy Parmesan Zucchini Potato Muffins are cheesy, golden, and full of flavor. Baked in muffin tins until the edges are crisp and the centers are soft, these savory muffins are the ultimate side dish or grab-and-go snack.

They’re great for meal prep, lunchboxes, or a fun twist on hash browns at brunch. Plus, they sneak in veggies in a way that even picky eaters will devour!

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📝 Ingredients (Makes 12 Muffins)

• 1 medium zucchini, grated (about 1 cup)
• 1 medium russet potato, peeled and grated (about 1 cup)
• 2 large eggs
• ½ cup grated Parmesan cheese
• ¼ cup shredded mozzarella cheese
• ⅓ cup breadcrumbs (panko or regular)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Salt and black pepper, to taste
• 1 tablespoon chopped fresh parsley (optional)
• Olive oil spray (for muffin tin)

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👩‍🍳 Instructions

1. Prep and Preheat

Preheat your oven to 400°F (200°C). Spray a 12-cup muffin tin generously with olive oil or non-stick spray.

2. Remove Moisture

Grate the zucchini and potato, then place them in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible — this step is key for crispy muffins.

3. Mix the Batter

In a large bowl, combine the drained zucchini and potato, eggs, Parmesan, mozzarella, breadcrumbs, garlic powder, onion powder, salt, pepper, and parsley (if using). Stir until well mixed.

4. Fill Muffin Tins

Evenly divide the mixture among the 12 muffin cups, pressing down gently to pack them in.

5. Bake

Bake for 25–30 minutes or until golden brown and crispy around the edges.

6. Cool and Serve

Let cool in the pan for 5 minutes before removing. Serve warm or at room temperature.

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🍽️ Nutrition Estimate (Per Muffin)

• Calories: ~90
• Carbs: 6g
• Protein: 4g
• Fat: 5g
• Fiber: 1g
• Sodium: ~150mg

Nutrition values may vary based on brands and exact measurements.

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💡 Tips & Tricks

• Crispy edges are key: Be sure to spray your muffin tin well and squeeze out moisture from veggies for maximum crisp.
• Cheese swap: Try cheddar or Gruyère for a flavor twist.
• Make it gluten-free: Use gluten-free breadcrumbs.
• Add protein: Mix in some cooked, crumbled bacon or diced ham if desired.

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✨ My Personal Touch

These muffins are one of my favorite make-ahead bites. I often bake a batch on Sunday and reheat them throughout the week for quick snacks or sides. They’re surprisingly satisfying and pair well with just about anything — from eggs at breakfast to soup at dinner.

Plus, they’re a genius way to use garden zucchini and leftover potatoes. Kids love them, and they freeze well too!