Parmesan Zucchini Potato Muffins – Savory, Crispy, and Perfectly Cheesy

Parmesan Zucchini Potato Muffins are a savory twist on classic muffins — light, flavorful, and full of wholesome ingredients. Grated zucchini and potatoes come together with a touch of Parmesan and herbs to create a golden, cheesy bite that’s crisp on the outside and tender on the inside. These muffins are perfect for breakfast, brunch, or as a delicious side dish that pairs beautifully with soups, salads, or grilled dishes.

They’re easy to make, packed with veggies, and ideal for meal prep — a truly satisfying way to sneak in extra greens while enjoying something deliciously comforting.

Why You’ll Love This Recipe

Savory & Satisfying: The perfect mix of cheesy, herby, and crispy flavors.
Vegetable-Packed: A clever way to add more veggies to your meals.
Portable & Meal-Prep Friendly: Great for on-the-go breakfasts or lunchbox snacks.
Easy to Make: Simple ingredients, quick prep, and minimal cleanup.

Ingredients

• 1 medium zucchini, grated and squeezed dry
• 1 medium potato, grated and squeezed dry
• 2 large eggs
• ½ cup grated Parmesan cheese
• ¼ cup shredded mozzarella cheese (optional for extra cheesiness)
• 2 tbsp olive oil or melted butter
• ⅓ cup whole wheat flour (or all-purpose flour)
• 1 tsp baking powder
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper, to taste
• Optional: fresh parsley or chives for garnish

Instructions

1. Preheat Oven
Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.

2. Prepare the Vegetables
Grate the zucchini and potato using a box grater. Place them in a clean towel and squeeze out as much excess moisture as possible. This step ensures the muffins come out crisp, not soggy.

3. Mix the Batter
In a large bowl, whisk together the eggs, olive oil, and seasonings. Add the grated zucchini and potato, then stir in the Parmesan, mozzarella (if using), flour, and baking powder. Mix until fully combined.

4. Fill the Muffin Tin
Divide the mixture evenly among the muffin cups, pressing down lightly to compact the mixture.

5. Bake
Bake for 25–30 minutes, or until golden brown on top and firm to the touch.

6. Serve
Let cool for a few minutes before removing from the tin. Serve warm, sprinkled with extra Parmesan or fresh herbs if desired.

Nutritional Information

Calories: 95
Carbohydrates: 6g
Fat: 5g
Protein: 5g
Fiber: 1g

Tips for Success

• Squeeze Out Moisture: This is key to keeping your muffins crisp, not soggy.
• Add a Kick: Mix in a pinch of red pepper flakes or chopped jalapeños for a little heat.
• Cheese Options: Swap Parmesan for cheddar, Asiago, or feta for a different flavor profile.
• Make Ahead: These muffins reheat beautifully — just warm them in the oven or air fryer before serving.

Why This Recipe Works

These muffins combine the heartiness of potatoes, the freshness of zucchini, and the irresistible flavor of Parmesan cheese in one convenient bite. Baking them in muffin tins ensures perfect portion control and crisp edges all around. They’re wholesome, satisfying, and simple enough for everyday cooking.

Parmesan Zucchini Potato Muffins are a savory treat that’s as nourishing as it is delicious. Whether you enjoy them for breakfast, as a snack, or as a side dish, they deliver comfort, texture, and rich cheesy flavor in every bite. Light, golden, and packed with veggies, they’re proof that healthy and hearty can go hand in hand.