These Parmesan Zucchini Potato Muffins are the perfect savory treat, packed with fresh veggies, cheesy goodness, and a hint of smoky paprika. Whether you serve them as a side dish, a snack, or an appetizer, they’re sure to be a hit! They’re crispy on the edges, soft on the inside, and bursting with flavor.
Why Make This Recipe
These muffins are a fantastic way to sneak in extra veggies while enjoying a delicious, cheesy bite. They’re easy to make, perfect for meal prep, and can be customized with different add-ins to suit your taste. Plus, they’re great for kids and adults alike!
How to Make Parmesan Zucchini Potato Muffins
The process is simple: grate, mix, bake, and enjoy! Grating the zucchini and potatoes and squeezing out excess moisture ensures the muffins have the perfect texture. Mixing everything together and baking until golden brown creates a crispy, flavorful treat.
Ingredients
- 2 medium zucchinis, grated
- 2 medium potatoes, peeled and grated
- 1 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
- 2 large eggs, beaten
- 1/4 cup green onions, finely chopped
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1 tablespoon olive oil (for greasing the muffin tin)
Directions
Prep the Zucchini and Potatoes:
- Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil to prevent the muffins from sticking.
- Grate the zucchinis and potatoes, then place them in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is essential to avoid soggy muffins.
Mix the Ingredients:
- In a large bowl, combine the grated zucchini, potatoes, Parmesan cheese, shredded cheddar, breadcrumbs, beaten eggs, chopped green onions, and minced garlic.
- Season with salt, black pepper, and smoked paprika, and mix well to ensure everything is evenly combined.
Fill the Muffin Tin:
- Spoon the zucchini-potato mixture into the greased muffin tin, filling each cup to the top. Press down lightly on the mixture to help the muffins hold their shape as they bake.
Bake:
- Bake the muffins in the preheated oven for 25-30 minutes, or until they turn golden brown and crispy around the edges.
Serve:
- Allow the muffins to cool in the tin for a few minutes before carefully removing them.
- Serve warm and enjoy these savory muffins as a side dish, snack, or appetizer. For extra flavor, pair them with a dollop of sour cream, marinara sauce, or your favorite dip.
How to Serve Parmesan Zucchini Potato Muffins
These muffins are delicious on their own or served with dipping sauces like sour cream, marinara sauce, or garlic aioli. They also pair well with soups and salads for a complete meal.
How to Store Parmesan Zucchini Potato Muffins
- Refrigerate: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
- Freeze: Let the muffins cool completely, then store them in a freezer-safe container for up to 2 months. Reheat in the oven for best results.
Tips to Make Parmesan Zucchini Potato Muffins
- Squeeze out as much moisture as possible from the zucchini and potatoes to prevent sogginess.
- Use a combination of cheeses for the best flavor.
- Add extra veggies like grated carrots or finely chopped bell peppers for more variety.
- For extra crispiness, place the muffins under the broiler for a few minutes after baking.
Variation
- Spicy Kick: Add a pinch of red pepper flakes or cayenne pepper for a spicy version.
- Gluten-Free: Use gluten-free breadcrumbs instead of regular ones.
- Herby Flavor: Add fresh herbs like parsley, basil, or thyme for an aromatic twist.
FAQs
Can I add other vegetables to these muffins?
Yes! You can add grated carrots, finely chopped bell peppers, or spinach for extra nutrition and flavor. Just be sure to squeeze out any excess moisture if adding more veggies.
Can I make these muffins ahead of time?
Definitely! You can bake these ahead and store them in an airtight container in the fridge for up to 3 days. Simply reheat them in the oven or microwave before serving.
Can I freeze these muffins?
Yes, they freeze well! Let the muffins cool completely, then store them in a freezer-safe container for up to 2 months. Reheat in the oven for best results.
What dipping sauces go well with these muffins?
Sour cream, marinara sauce, or even a creamy garlic aioli are all excellent choices to serve alongside these muffins.
These Parmesan Zucchini Potato Muffins are an irresistible blend of crispy and cheesy, perfect for any occasion!
Parmesan Zucchini Potato Muffins
Equipment
- Muffin Tin
- Mixing Bowl
- Kitchen Towel
Ingredients
Vegetables
- 2 medium Zucchinis, grated
- 2 medium Potatoes, peeled and grated
Cheeses
- 1 cup Grated Parmesan cheese
- 1/2 cup Shredded cheddar cheese
Other Ingredients
- 1/4 cup Breadcrumbs
- 2 large Eggs, beaten
- 1/4 cup Green onions, finely chopped
- 1 clove Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Smoked paprika
- 1 tablespoon Olive oil (for greasing the muffin tin)
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin with olive oil.
- Grate zucchinis and potatoes, then place them in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, combine grated zucchini, potatoes, Parmesan, cheddar, breadcrumbs, beaten eggs, green onions, and minced garlic.
- Season with salt, black pepper, and smoked paprika. Mix well.
- Spoon the mixture into the greased muffin tin, filling each cup to the top. Press down lightly.
- Bake for 25-30 minutes until golden brown and crispy on the edges.
- Let cool in the tin for a few minutes before carefully removing.
- Serve warm with sour cream, marinara sauce, or your favorite dip.