🧁 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)
👩🍳 Instructions
Preheat Oven
Preheat to 400°F (200°C).
Grease a muffin tin with olive oil or line with parchment liners.
Prepare Vegetables
Grate zucchini and potato.
Wrap in a clean towel and squeeze out as much moisture as possible (very important for crispiness).
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.
Fill Muffin Tin
Spoon mixture firmly into muffin cups, pressing down slightly.
Bake
Bake 25–30 minutes, flipping once halfway if desired, until deeply golden and crispy on top.
Cool Slightly
Let rest 5 minutes before removing.
🌿 Serving Ideas
Serve with Greek yogurt garlic dip or tzatziki
Great as a Mediterranean breakfast, snack, or side
Pair with grilled chicken or fish
🥗 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
