Crispy Parmesan Zucchini Potato Muffins

🧁 Crispy Parmesan Zucchini Potato Muffins (Mediterranean Twist)

🧾 Ingredients (Makes 10–12 muffins)

• 1½ cups grated zucchini (squeezed very dry)

• 1½ cups grated potato (Russet or Yukon Gold)

• 2 large eggs

• ⅓ cup grated Parmesan cheese

• ¼ cup crumbled feta (optional, Mediterranean touch)

• 2 tbsp extra-virgin olive oil

• 2 cloves garlic, minced

• ¼ cup chopped fresh parsley or dill

• ½ tsp dried oregano

• ½ tsp paprika

• Salt & black pepper, to taste

• 2 tbsp breadcrumbs or oat flour (for binding)

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👩‍🍳 Instructions

1. Preheat Oven

   • Preheat to 400°F (200°C).

   • Grease a muffin tin with olive oil or line with parchment liners.

2. Prepare Vegetables

   • Grate zucchini and potato.

   • Wrap in a clean towel and squeeze out as much moisture as possible (very important for crispiness).

3. Mix Batter

   • In a large bowl, combine zucchini, potato, eggs, Parmesan, feta (if using), olive oil, garlic, herbs, paprika, salt, pepper, and breadcrumbs.

   • Mix until well combined.

4. Fill Muffin Tin

   • Spoon mixture firmly into muffin cups, pressing down slightly.

5. Bake

   • Bake 25–30 minutes, flipping once halfway if desired, until deeply golden and crispy on top.

6. Cool Slightly

   • Let rest 5 minutes before removing.

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🌿 Serving Ideas

• Serve with Greek yogurt garlic dip or tzatziki

• Great as a Mediterranean breakfast, snack, or side

• Pair with grilled chicken or fish

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🥗 Storage & Tips

• Store refrigerated up to 4 days

• Reheat in oven or air fryer for best crisp

• Make gluten-free with oat flour

• Add chopped olives or sun-dried tomatoes for extra Mediterranean flavor