Here’s a detailed, step-by-step recipe:
🥔🧀 Crispy Parmesan Zucchini Potato Muffins
🛒 Ingredients
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2 cups grated zucchini (about 1 medium-large zucchini)
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2 cups grated potatoes (about 2 medium russets or Yukon Gold)
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¾ cup grated Parmesan cheese
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1 cup shredded mozzarella (or cheddar)
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2 large eggs
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¼ cup all-purpose flour (or breadcrumbs)
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2 cloves garlic, minced
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2 tablespoons green onions, finely chopped
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon Italian seasoning
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2 tablespoons olive oil (for brushing pan)
Optional:
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¼ teaspoon red pepper flakes
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2 tablespoons sour cream (for extra moisture)
👩🍳 Step-By-Step Directions
Step 1: Prep & Preheat
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Preheat oven to 400°F (200°C).
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Grease a standard 12-cup muffin tin generously with olive oil.
(Or line with parchment muffin liners and spray well.)
Crisp edges need good oil coverage!
Step 2: Remove Excess Moisture (Very Important!)
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Grate zucchini and potatoes.
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Place in a clean kitchen towel or cheesecloth.
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Squeeze out as much liquid as possible.
This step prevents soggy muffins.
Step 3: Mix Ingredients
In a large bowl combine:
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Zucchini
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Potatoes
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Parmesan
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Mozzarella
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Eggs
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Flour or breadcrumbs
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Garlic
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Green onions
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Salt
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Pepper
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Italian seasoning
Mix until evenly combined.
If mixture seems too dry, add 1–2 tablespoons sour cream.
Step 4: Fill Muffin Tin
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Spoon mixture into muffin cups.
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Press down firmly to compact.
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Fill nearly to the top.
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Sprinkle a little extra Parmesan on top for crispiness.
Step 5: Bake
Bake for 25–30 minutes until:
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Golden brown
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Crispy around edges
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Firm in center
For extra crisp tops, broil 1–2 minutes at the end.
Watch closely!
Step 6: Cool & Remove
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Let cool in pan for 5–10 minutes.
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Carefully run a knife around edges.
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Remove and serve warm.
They crisp more as they cool slightly.
🔥 Pro Tips for Maximum Crispiness
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Squeeze veggies VERY dry.
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Use a metal muffin tin (not silicone).
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Don’t skip oiling the pan.
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Add extra Parmesan on top.
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For ultra crispy bottoms, preheat the oiled pan in oven before filling.
🧊 Storage
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Refrigerate up to 4 days.
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Reheat in air fryer or oven to restore crispiness.
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Freeze up to 2 months.
🥄 Serving Ideas
Serve with:
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Sour cream
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Garlic aioli
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Ranch
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Marinara
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Fried eggs for brunch