Crispy Parmesan Zucchini Potato Muffins

Ooh, Crispy Parmesan Zucchini Potato Muffins — such a fantastic combo of veggies and cheese baked into crispy, savory muffins! Perfect for a snack, side dish, or brunch treat.

🧀🥒 Crispy Parmesan Zucchini Potato Muffins

🕒 Time:

• Prep: 20 minutes

• Bake: 25–30 minutes
  🍽 Yields: 12 muffins

Ingredients:

• 1 medium zucchini, grated (about 1 to 1¼ cups)

• 1 medium potato, peeled and grated (about 1 cup)

• 1 tsp salt, divided

• 1 cup all-purpose flour

• ½ cup grated Parmesan cheese

• 1 tsp baking powder

• 2 large eggs

• 2 cloves garlic, minced

• ¼ cup olive oil (plus extra for greasing)

• ¼ tsp black pepper

• 1 tsp dried Italian herbs or oregano

• Optional: 2 tbsp chopped fresh parsley or chives

Instructions:

1. Prep zucchini & potato:
   Place grated zucchini and potato in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This helps keep muffins crispy.

2. Mix dry ingredients:
   In a large bowl, combine flour, Parmesan, baking powder, ½ tsp salt, pepper, and herbs.

3. Combine wet ingredients:
   In another bowl, whisk eggs, olive oil, garlic, and remaining ½ tsp salt.

4. Combine all:
   Add grated veggies to dry ingredients, toss to coat, then pour in egg mixture. Stir just until combined.

5. Fill muffin tins:
   Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners. Spoon batter evenly into cups, pressing lightly to fill.

6. Bake:
   Bake 25–30 minutes until tops are golden brown and a toothpick inserted comes out clean.

7. Cool & serve:
   Let cool for 5 minutes, then remove and serve warm or at room temp.

Serving ideas:

• Serve with a dollop of sour cream or Greek yogurt

• Great alongside eggs for breakfast or brunch

• Pair with marinara or pesto for dipping