🧀🥒 Crispy Parmesan Zucchini Potato Muffins (Mediterranean Style)

These Crispy Parmesan Zucchini Potato Muffins are golden on the outside, tender on the inside, and packed with fresh Mediterranean flavor. Made with grated zucchini, shredded potato, olive oil, herbs, and Parmesan, they’re perfect as a savory breakfast, healthy snack, or side dish.

They’re easy to prepare, kid-friendly, and great for meal prep!

🌿 Why This Is Mediterranean-Inspired

• ✔ Olive oil instead of butter

• ✔ Fresh zucchini and herbs

• ✔ Moderate use of aged cheese

• ✔ Simple, whole-food ingredients

• ✔ Balanced plant-forward recipe

🛒 Ingredients (Makes 12 Muffins)

• 1 medium zucchini, grated

• 1 medium potato, peeled & grated

• ½ cup grated Parmesan cheese

• 2 eggs

• 2 tablespoons extra virgin olive oil

• 2 cloves garlic, minced

• ¼ cup finely chopped onion

• ¼ cup whole wheat flour (or almond flour for low-carb)

• 1 teaspoon dried oregano

• ½ teaspoon paprika

• Salt & black pepper to taste

• 1 tablespoon fresh parsley, chopped

👩‍🍳 Instructions

1️⃣ Prep the Vegetables

• Preheat oven to 375°F (190°C).

• Grate zucchini and potato.

• Squeeze out excess moisture using a clean towel (very important for crispiness!).

2️⃣ Mix the Batter

In a large bowl, combine:

• Zucchini

• Potato

• Eggs

• Olive oil

• Garlic

• Onion

• Parmesan

• Flour

• Herbs & spices

Mix until evenly combined.

3️⃣ Fill Muffin Tin

• Grease or line a 12-cup muffin tin.

• Spoon mixture evenly into cups.

• Press down slightly to compact.

4️⃣ Bake

• Bake for 25–30 minutes until golden brown and crisp on edges.

5️⃣ Cool Slightly

Let cool 5–10 minutes before removing from tin.

🍽 Serving Ideas

• With Greek yogurt dip

• Alongside grilled chicken or fish

• With a fresh tomato-cucumber salad

• As a brunch platter addition

🥗 Nutritional Highlights

• ✔ Good source of fiber

• ✔ Rich in vitamin C

• ✔ Moderate protein

• ✔ Lower-carb option available

• ✔ Great for portion control

❓ Q & A

Q1: How do I make them extra crispy?

Squeeze out as much liquid as possible and bake on the middle rack. You can broil for the last 2 minutes.

Q2: Can I make them gluten-free?

Yes! Use almond flour or oat flour.

Q3: Can I freeze them?

Yes. Freeze up to 2 months. Reheat in oven for best texture.

Q4: Can I add more vegetables?

Absolutely! Try grated carrot or chopped spinach.

Q5: Why are mine soggy?

Too much moisture in zucchini or potato. Be sure to squeeze thoroughly.

Q6: Can I make them dairy-free?

Replace Parmesan with nutritional yeast and a pinch of salt.