Crispy Parmesan Zucchini Potato Muffins

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🧀🥔 Crispy Parmesan Zucchini Potato Muffins

These savory, golden muffins are crispy on the outside, tender inside, and packed with grated zucchini, potato, and parmesan. They make a perfect side dish, snack, or veggie-packed lunchbox treat.

📝 Ingredients (Makes 12 muffins)

Veggies:

  • 1 medium zucchini (about 150g), grated

  • 1 medium potato (about 200g), peeled and grated

  • 1/4 tsp salt (for draining water)

Binding:

  • 2 large eggs

  • 1/3 cup grated Parmesan cheese

  • 1/3 cup shredded cheddar (or mozzarella)

  • 1/4 cup almond flour or breadcrumbs

  • 2 tbsp chopped chives or green onion (optional)

  • 1/2 tsp garlic powder

  • 1/4 tsp black pepper

  • 1/2 tsp salt (adjust to taste)

Optional Add-ins:

  • 1/4 tsp smoked paprika or chili flakes for a kick

  • 2 tbsp grated onion for extra flavor

For Baking:

  • Olive oil spray or melted butter for greasing muffin tin

  • Extra Parmesan for topping (optional)

🍳 Instructions

1. Prep the Veggies

  • Grate zucchini and potato using the large holes of a box grater.

  • Place in a clean towel or cheesecloth, sprinkle with 1/4 tsp salt, let sit for 10 minutes.

  • Squeeze out as much water as possible – this step is crucial for crispiness!

2. Mix the Batter

  • In a large bowl, whisk the eggs.

  • Add drained zucchini and potato, Parmesan, cheddar, almond flour/breadcrumbs, seasonings, and herbs.

  • Mix until evenly combined into a thick batter.

3. Fill the Muffin Tin

  • Preheat oven to 400°F (200°C).

  • Grease a 12-cup muffin tin well (use nonstick spray or brush with olive oil).

  • Spoon the mixture into muffin cups and press down to compact.

  • Top with a sprinkle of Parmesan (optional) for an extra crispy top.

4. Bake

  • Bake for 25–30 minutes, or until golden brown and edges are crispy.

  • Let cool in pan for 5–10 minutes, then gently remove with a spoon or knife.

5. Serve

  • Serve warm with a dollop of sour cream, Greek yogurt, or spicy aioli.

❓ Q&A Section

❓ Can I skip squeezing the water from the zucchini and potato?

No. This is essential. Too much moisture will make the muffins soggy and prevent crisping. Squeeze out as much liquid as possible.

❓ Can I use sweet potato instead of regular potato?

Yes! Sweet potato adds a slightly sweet flavor and works well. Peel and grate just like regular potato.

❓ What can I use instead of almond flour?

  • Regular breadcrumbs (gluten or gluten-free)

  • Panko for extra crunch

  • Oat flour or all-purpose flour (for a softer inside)

❓ Are these muffins keto or low-carb?

They’re low-carb friendly if made with almond flour and without potato. To make fully keto, replace potato with more zucchini or cauliflower rice, and adjust seasoning.

❓ Can I air-fry them instead?

Yes. Use silicone muffin cups or ramekins in the air fryer at 375°F (190°C) for about 15–18 minutes. Watch for golden brown tops.

❓ Can I make them ahead or freeze them?

Yes!

  • Make ahead: Store in the fridge up to 4 days. Reheat in oven or toaster oven.

  • Freeze: Wrap individually and freeze up to 1 month. Reheat directly from frozen at 375°F until hot and crispy (~10 minutes).

❓ Can I add protein?

Definitely! Try:

  • 1/4 cup cooked chopped bacon or ham

  • 1/2 cup cooked crumbled sausage

  • 1/4 cup nutritional yeast (for vegan protein & cheesy flavor)

❓ Macros (Approx. per muffin)

(based on almond flour version with potato)

  • Calories: ~110

  • Fat: ~7g

  • Protein: ~5g

  • Net Carbs: ~6g

(For keto version with no potato: ~4g net carbs or less).

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