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Crispy Parmesan zucchini potato muffins fresh out of the oven

Crispy Parmesan Zucchini Potato Muffins

Quick and delicious muffins made with zucchini and potatoes, perfect for a busy weeknight dinner.
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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
  

Main Ingredients
  • 2 medium zucchini about 2 cups, shredded
  • 2 medium potatoes about 2 cups, shredded
  • 1 small onion finely grated, optional for flavor
  • 2 large eggs
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs plain or panko
  • 2 cloves garlic minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried oregano or Italian seasoning
  • 2 tbsp olive oil plus extra for greasing muffin tin

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a muffin tin lightly with olive oil.
  2. In a large mixing bowl, combine the shredded zucchini, shredded potatoes, grated onion (if using), and minced garlic. Mix well.
  3. In a separate bowl, whisk together the eggs, grated Parmesan cheese, breadcrumbs, salt, black pepper, and dried oregano until combined.
  4. Fold the egg mixture into the vegetable mixture and stir until everything is well coated.
  5. Scoop the mixture into the prepared muffin tin, filling each cup about ¾ full.
  6. Bake for 20-25 minutes or until the tops are golden and crispy.
  7. Allow to cool for a few minutes before serving.

Notes

Make sure to squeeze out excess moisture from the zucchini to avoid soggy muffins. For a little extra flavor, consider adding cheese or herbs of your choice. Use a mix of Parmesan and other cheeses for a richer taste.