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Crispy Parmesan Zucchini Potato Muffins fresh out of the oven

Crispy Parmesan Zucchini Potato Muffins

These savory muffins feature a crispy exterior and a creamy interior, making them a delightful veggie-packed treat for busy weeknights.
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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: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchini Shredded (about 2 cups)
  • 2 medium potatoes Shredded (about 2 cups)
  • 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 with a little olive oil.
  2. In a large mixing bowl, combine the shredded zucchini and potatoes, and if using, the grated onion. Squeeze out excess moisture with a clean kitchen towel or cheesecloth.
  3. Add the eggs, grated Parmesan cheese, breadcrumbs, minced garlic, salt, pepper, and oregano to the vegetable mixture. Mix until well combined.
  4. Spoon the mixture into the greased muffin tin, filling each cup to the top.
Baking
  1. Bake for about 20-25 minutes or until the tops are golden brown and crispy.
  2. Allow them to cool for a few minutes before removing from the muffin tin.

Notes

Make sure to squeeze out as much moisture from the zucchini and potatoes as possible to achieve that perfect crispy texture. Experiment with different herbs or spices to elevate the flavor profile according to your preferences. Ensure your oven is fully preheated before placing the muffins in to get the ideal crispiness.