🧁 Crispy Parmesan Zucchini Potato Muffins
Mediterranean-Style Savory Bites
✨ Description
These zucchini potato muffins are golden, cheesy, and packed with veggies. Baked (not fried!), they’re perfect for breakfast, lunchboxes, or a healthy snack. Parmesan adds bold Mediterranean flavor while zucchini keeps them moist and light.
🛒 Ingredients (Makes 10–12 Muffins)
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1 medium zucchini, grated & squeezed dry
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1 medium potato, grated & squeezed dry
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2 large eggs
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½ cup grated Parmesan cheese
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¼ cup breadcrumbs or oat flour (or almond flour for low-carb)
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1 tbsp olive oil
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1 clove garlic, minced
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½ tsp dried oregano
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½ tsp thyme
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Salt & black pepper to taste
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Optional: chopped parsley or chili flakes
👩🍳 Instructions
🔹 Step 1: Prep
Preheat oven to 180°C (350°F). Grease a muffin tin or line with parchment.
🔹 Step 2: Veggies
Grate zucchini and potato. Squeeze out as much liquid as possible (important for crispiness!).
🔹 Step 3: Mix
In a bowl, whisk eggs, olive oil, garlic, herbs, salt, and pepper. Stir in veggies, Parmesan, and breadcrumbs/oat flour.
🔹 Step 4: Bake
Spoon mixture into muffin cups. Press lightly.
Bake 30–35 minutes until golden and crisp on top.
🔹 Step 5: Cool
Let rest 5 minutes before removing. Crisps up even more!
🥗 Serving Ideas
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With Greek yogurt garlic dip
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Alongside a fresh tomato & cucumber salad
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As a grab-and-go breakfast
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With grilled chicken or fish
❓ Q & A
Q: Can I make these gluten-free?
Yes! Use oat flour or almond flour.
Q: How do I make them extra crispy?
Use well-squeezed veggies and sprinkle a little Parmesan on top before baking.
Q: Can I freeze them?
Yes! Freeze up to 2 months. Reheat in oven or air fryer.
Q: Are these good for weight loss?
Absolutely — baked, veggie-heavy, and satisfying.
Q: Can I add protein?
Yes! Add cottage cheese, feta, or chopped turkey.
🧠 Nutrition Highlights (per muffin, approx.)
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Low calorie
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High fiber
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Calcium & protein from Parmesan
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No frying, no sugar
