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Overhead shot of two golden-brown zucchini potato muffins with melted Parmesan cheese on top, served on a white plate.

Crispy Parmesan Zucchini Potato Muffins

Zucchini and potato muffins with Parmesan and breadcrumbs, baked until crispy. A savory side or snack ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish, Snack
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 medium zucchini approximately 2 cups, shredded
  • 2 medium potatoes approximately 2 cups, shredded
  • 1 small onion finely grated, optional
  • 2 large eggs
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs plain or panko
  • 2 cloves garlic minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried oregano or Italian seasoning
  • 2 tbsp olive oil plus extra for greasing muffin tin

Instructions
 

  • Preheat Oven and Grease:

    Heat oven to 400°F (205°C). Coat a 12-cup muffin tin with olive oil or nonstick spray.

  • Shred and Squeeze Vegetables:

    Shred zucchini and potatoes using a box grater. Transfer to a clean kitchen towel and wring out excess moisture (critical for crispness).

  • Mix Zucchini Muffin Batter:

    In a large bowl, mix together shredded zucchini, potatoes, onion, eggs, Parmesan, breadcrumbs, garlic, salt, pepper, and oregano until well blended.

  • Fill Muffin Cups Firmly:

    Fill each muffin cup with the mixture, pressing down firmly with the back of a spoon to pack tightly.

  • Drizzle Oil and Bake:

    Lightly drizzle olive oil over the tops. Bake for 25–30 minutes, until golden brown and crispy at the edges.

  • Cool and Serve Warm:

    Allow muffins to cool in the pan for 5 minutes, then remove. Serve warm as a side or snack.
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