Crispy Parmesan Zucchini Potato Muffins

🧁 Crispy Parmesan Zucchini Potato Muffins

Golden • Savory • Mediterranean-Inspired

These Crispy Parmesan Zucchini Potato Muffins combine grated zucchini and potato with nutty Parmesan, olive oil, and herbs. Baked in muffin form, they’re perfectly crisp on the outside and soft inside—an easy, wholesome way to turn simple vegetables into something irresistible.

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🛒 Ingredients (Makes 10–12 muffins)

• 1 medium zucchini, grated

• 1 medium potato, grated

• ¾ cup grated Parmesan cheese

• 2 large eggs

• ¼ cup olive oil

• ½ cup all-purpose flour (or oat flour)

• 1 tsp baking powder

• ½ tsp garlic powder (or 1 clove garlic, minced)

• ½ tsp dried oregano or thyme

• ¼ tsp black pepper

• ½ tsp salt

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👩‍🍳 Instructions

1. Prep the veggies
   Grate zucchini and potato. Squeeze out as much liquid as possible using a clean towel—this is key for crispiness.

2. Preheat
   Preheat oven to 190°C (375°F). Grease a muffin tin or line with paper cups.

3. Mix wet ingredients
   In a bowl, whisk eggs and olive oil.

4. Combine
   Add grated veggies, Parmesan, garlic, herbs, salt, and pepper. Mix well.

5. Add dry ingredients
   Stir in flour and baking powder until just combined.

6. Bake
   Divide batter evenly among muffin cups. Bake for 25–30 minutes, until golden and crispy on top.

7. Cool slightly & serve
   Let rest 5 minutes before removing.

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🌿 Mediterranean Serving Ideas

• Serve with Greek yogurt or tzatziki

• Add to a mezze platter

• Enjoy with soup or salad

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❓ Q & A

Q: How do I make them extra crispy?
Squeeze veggies very well and use a metal muffin tin.

Q: Can I make them gluten-free?
Yes—use oat flour or a gluten-free blend.

Q: Can I freeze these muffins?
Absolutely! Freeze up to 2 months and reheat in the oven.

Q: Can I replace Parmesan?
Yes—use Pecorino Romano or a mix of feta + mozzarella.

Q: Are these good cold?
Yes! They’re delicious warm or at room temperature.