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Crispy Parmesan Zucchini Potato Muffins

Delightful and easy-to-make muffins combining zucchini, potato, and Parmesan for a satisfying crunch. Perfect for snacking or as an appetizer!
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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
  

Muffin Mixture
  • 1 cup grated zucchini Squeeze out moisture for crispiness.
  • 1 cup grated potato
  • 1/2 cup grated Parmesan cheese Can substitute with vegan cheese.
  • 2 large eggs For vegan option, use flaxseed meal.
  • 1 clove garlic, minced To be toasted for best flavor.
  • 1 teaspoon mixed herbs (such as oregano and thyme) Customize with your favorite herbs.
  • 1/2 cup almond flour Optional for gluten-free.
  • Salt and pepper to taste
  • Cooking spray or oil for greasing the muffin tin

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a muffin tin with cooking spray or oil.
  2. In a large bowl, mix together the grated zucchini, grated potato, Parmesan cheese, eggs, minced garlic, and mixed herbs. Add almond flour if you’re going gluten-free.
  3. Season generously with salt and pepper to taste.
  4. Spoon the mixture into the greased muffin tin, filling each cup about 3/4 full.
Baking
  1. Bake for 20-25 minutes, or until the muffins are golden and crispy on top.
  2. Remove from the oven and let them cool slightly before removing from the tin.
  3. Enjoy warm or store in the freezer for later use.

Notes

These muffins are great for snacking anytime. Store in an airtight container, they last 3-5 days in the fridge. Reheat in the oven for crispy texture.