Instructions
Step 1: Prep the Veggies
Grate the zucchini and potatoes, then place them in a clean kitchen towel. Squeeze out as much moisture as possible—this is the key to achieving that irresistible crisp texture.
Step 2: Combine the Ingredients
In a large bowl, mix the grated vegetables with Parmesan, breadcrumbs, egg, olive oil, and seasonings. Stir until everything is evenly coated and the mixture holds together when pressed.
Step 3: Prepare the Muffin Tin
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin pan with olive oil or cooking spray.
Step 4: Shape and Bake
Spoon the mixture evenly into each muffin cup, pressing it down firmly to compact. This helps create crispy edges.
Bake for 25–30 minutes, or until the tops are golden brown and the edges are deliciously crisp.
Step 5: Cool Slightly and Serve
Let the muffins cool for 5 minutes before removing them from the pan. Serve warm for the best flavor and crunch.
🍽️ Serving Suggestions
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Breakfast or brunch: Pair with poached eggs and avocado for a balanced meal.
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Snack time: Serve with sour cream, Greek yogurt dip, or spicy sriracha mayo.
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Dinner side: These make a fantastic alternative to fries or roasted potatoes alongside grilled meats or fish.
🌱 Tips & Variations
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Add cheese variety: Swap Parmesan for Gruyère or cheddar for a richer flavor.
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Make it gluten-free: Use almond flour or gluten-free breadcrumbs.
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Spice it up: Add a pinch of chili flakes or smoked paprika for extra kick.
✨ Final Thoughts
Crispy Parmesan Zucchini Potato Muffins are proof that simple ingredients can yield gourmet results. Each bite combines the earthiness of potatoes, the freshness of zucchini, and the savory sharpness of Parmesan into a perfectly crisp package.
They’re easy to make, freezer-friendly, and versatile enough for any meal of the day—a true staple for anyone who loves healthy comfort food with a golden twist.
