Description
Crispy Parmesan Zucchini Potato Muffins combine shredded zucchini and potatoes with Parmesan, garlic, breadcrumbs, eggs, and herbs for savory, golden vegetable muffins with crisp edges and tender centers.
Ingredients
Scale
- 2 medium zucchini, about 2 cups, shredded
- 2 medium potatoes, about 2 cups, shredded
- 1 small onion, finely grated (optional, adds flavor)
- 2 large eggs
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs, plain or panko
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano or Italian seasoning
- 2 tablespoon olive oil, plus extra for greasing muffin tin
Instructions
- Shred the zucchini and potatoes. Place them in a clean kitchen towel or cheesecloth and squeeze thoroughly to remove as much excess moisture as possible. If using the optional onion, grate it finely and squeeze out excess moisture as well.
- Add the drained zucchini, potatoes, and onion to a large mixing bowl.
- Add the eggs, Parmesan, breadcrumbs, minced garlic, salt, black pepper, and dried oregano or Italian seasoning. Pour in the 2 tablespoons of olive oil and mix thoroughly until the ingredients are evenly combined.
- Grease a muffin tin with additional olive oil, coating the bottoms and sides of the cavities.
- Divide the mixture evenly among the muffin cavities and gently press each portion into place without packing it too tightly.
- Bake according to the recipe until the muffins are set, golden, and crisp around the edges.
- Allow the muffins to cool briefly in the tin before carefully loosening the edges and removing them.
Notes
- Squeeze the shredded zucchini and potatoes very well to remove excess moisture and help the muffins become crisp.
- The onion is optional and can be omitted without changing the basic recipe.
- Plain breadcrumbs or panko can be used.
- Let the muffins rest briefly after baking before removing them from the tin so they can firm up.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: Approximately 12 muffins
- Calories: 125 calories per muffin
Keywords: crispy parmesan zucchini potato muffins, zucchini potato muffins, parmesan zucchini muffins, crispy zucchini muffins, savory vegetable muffins, zucchini potato bites