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Crispy Parmesan Zucchini Potato Muffins

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Delicious and guilt-free muffins packed with zucchini and potatoes, perfect for snacks or lunchboxes.

Ingredients

Scale
  • 2 medium zucchinis, grated (about 2 cups)
  • 1 large potato, peeled & grated (about 1½ cups)
  • 2 eggs
  • ½ cup grated Parmesan cheese
  • ¼ cup shredded mozzarella (optional for extra meltiness)
  • ¼ cup all-purpose flour (or almond flour for gluten-free)
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Fresh herbs (like parsley or chives, optional)
  • Olive oil or melted butter (for brushing muffin tin)

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil or melted butter.
  2. Combine the grated zucchini and potato in a large bowl.
  3. Squeeze out as much moisture as possible using a clean kitchen towel.
  4. Add the eggs, Parmesan cheese, mozzarella (if using), flour, garlic powder, onion powder, salt, and black pepper to the bowl. Mix until well combined.
  5. If using fresh herbs, fold them into the mixture at this point.
  6. Evenly distribute the mixture into the prepared muffin tin, filling each cup about ¾ full.
  7. Bake for 20-25 minutes or until the muffins are golden brown and crispy on the edges.

Notes

Store leftovers in an airtight container for up to 4 days in the refrigerator, or freeze for up to 3 months.

Nutrition

Find it online: https://www.simplefamilydishes.com/crispy-parmesan-zucchini-potato-muffins/