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Crispy Parmesan zucchini and potato muffins topped with herbs and cheese.

Crispy Parmesan Zucchini Potato Muffins

These delicious muffins combine zucchini, potatoes, and Parmesan for a savory treat that is sure to please a crowd.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetable Ingredients
  • 2 medium Zucchinis Fresh zucchini adds moisture and flavor.
  • 2 large Eggs Helps bind the ingredients together.
  • 1 cup Grated Parmesan cheese Opt for freshly grated for optimal melt.
  • 1 cup Mashed potatoes Leftover mashed potatoes work perfectly.
Binding and Texture Ingredients
  • 1 cup Breadcrumbs Panko breadcrumbs will give extra crunch.
Seasoning
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Oregano
  • 1 tsp Salt
  • 1/2 tsp Black pepper

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and lightly grease a standard 12-cup muffin tin, or line it with paper liners.
  2. Grate the zucchinis and squeeze out as much moisture as possible using a clean tea towel.
  3. In a large mixing bowl, combine the eggs and milk. Whisk until smooth.
  4. Stir in garlic powder, onion powder, oregano, salt, and pepper to ensure an even distribution of flavors.
  5. Fold in the drained zucchini, mashed potatoes, Parmesan cheese, cheddar cheese (if using), and breadcrumbs until thoroughly mixed.
  6. Evenly fill each cup with the mixture, pressing down gently to help them hold shape. Sprinkle extra breadcrumbs or Parmesan on top if desired.
Baking
  1. Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until muffins are golden brown and crispy.

Notes

Don’t overcrowd the muffin tin for even baking. Bring ingredients to room temperature for the best texture. Use a meat thermometer to ensure muffins are cooked through.