Crispy Parmesan Zucchini Potato Muffins
These golden little muffins were born from the cozy kitchens of weekend brunches, where leftovers and love combined into something unexpectedly wonderful. Each bite carries the crunch of parmesan, the earthiness of potatoes, and the garden-fresh flavor of zucchini. They’re perfect as a savory snack, a brunch side, or a quick bite with your favorite soup. Make a batch—you’ll wish you made more.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 12 pcs 1x
Ingredients
1 medium zucchini, grated and squeezed dry
1 medium potato, peeled and grated
1 cup grated Parmesan cheese
½ cup all-purpose flour
2 large eggs
¼ cup chopped green onions (optional)
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ tsp paprika
Cooking spray or olive oil (for greasing)
Instructions
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or olive oil.
In a bowl, mix grated zucchini and potato. Stir in Parmesan, flour, eggs, green onions (if using), and all spices.
Spoon mixture evenly into muffin cups, pressing gently to pack.
Bake for 25–30 minutes or until muffins are golden brown and edges are crispy.
Cool for 5 minutes, then remove gently from the tin. Serve warm or room temp.
Nutrition
- Calories: 95
- Fat: 5g
- Carbohydrates: 6g
- Protein: 6g