Crispy Parmesan Zucchini Potato Muffins

Golden and crispy on the outside, tender and cheesy in the center, these savory muffins combine shredded zucchini, potato, Parmesan, and herbs. They’re excellent for breakfast, brunch, a side dish, or a snack.Makes: 12 muffins
Prep time: 25 minutes
Cook time: 30–35 minutes
Total time: About 1 hour
Difficulty: Easy

Ingredients

For the muffins

• 2 medium zucchini, about 500 g total
• 2 medium potatoes, about 350–400 g total
• 2 large eggs
• ¾ cup (75 g) finely grated Parmesan cheese
• ½ cup (60 g) all-purpose flour
• 2 tablespoons cornstarch
• 2 cloves garlic, finely minced
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon dried Italian seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup (60 g) shredded mozzarella, optional
• 2 tablespoons olive oil

For the crispy Parmesan topping

• ⅓ cup (35 g) finely grated Parmesan
• ¼ cup (25 g) panko breadcrumbs
• ½ teaspoon Italian seasoning
• 1 tablespoon olive oil

Optional dip

• ½ cup Greek yogurt or sour cream
• 1 tablespoon mayonnaise
• 1 small garlic clove, finely grated
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley
• Pinch of salt
• Black pepper, to taste

1. Prepare the zucchini

Wash the zucchini and trim off the ends.

Coarsely grate the zucchini using a box grater.

Place the grated zucchini in a colander and sprinkle with a small pinch of salt.

Let it sit for 10 minutes.

Zucchini contains a tremendous amount of water, and removing some of that moisture is the key to getting crispy muffins rather than soggy ones.

After 10 minutes, squeeze the zucchini firmly with your hands.

For even better results, place it in a clean kitchen towel and twist the towel tightly to remove as much liquid as possible.

You should end up with a fairly dry mound of zucchini.

2. Prepare the potatoes

Peel the potatoes.

Coarsely grate them.

Immediately place the shredded potato in a bowl of cold water and let it sit for about 5 minutes.

Drain thoroughly.

Squeeze the potatoes dry in a clean kitchen towel.

This removes excess starch and moisture and helps the edges become beautifully crisp.

Don’t skip this step.

3. Preheat the oven

Preheat your oven to 425°F (220°C).

Grease a 12-cup muffin tin generously with olive oil or nonstick cooking spray.

For the crispiest edges, brush a little olive oil directly into each muffin cup.

Place the empty muffin pan in the oven for about 5 minutes while you finish the mixture.

A hot pan helps the potato-zucchini mixture start crisping immediately when it hits the metal.

4. Make the vegetable mixture

Place the squeezed zucchini and potato into a large mixing bowl.

Add:

• Eggs
• Parmesan
• Flour
• Cornstarch
• Garlic
• Parsley
• Italian seasoning
• Smoked paprika
• Salt
• Black pepper

Add the mozzarella if using.

Mix thoroughly until everything is evenly distributed.

The mixture should be moist but not watery.

If it looks excessively wet, add another tablespoon of flour.

5. Prepare the crispy topping

In a small bowl, combine:

• Parmesan
• Panko breadcrumbs
• Italian seasoning
• Olive oil

Mix until the breadcrumbs are lightly coated.

Set aside.

This topping is what gives the muffins their extra-crispy, golden crust.

6. Fill the muffin pan

Carefully remove the hot muffin pan from the oven.

Divide the zucchini-potato mixture among the 12 cups.

Fill each cup fairly generously and press the mixture down firmly with the back of a spoon.

Don’t pack it so tightly that it becomes dense, but make sure there aren’t large air pockets.

Sprinkle the Parmesan-panko mixture generously over each muffin.

Drizzle or brush the tops very lightly with olive oil.

7. Bake

Place the pan in the preheated oven.

Bake for 25–30 minutes, until the tops are deep golden brown and the edges are visibly crisp.

For an even crispier finish, increase the oven temperature to 450°F (230°C) for the final 3–5 minutes.

Watch them carefully during this stage because the Parmesan can brown quickly.

8. Rest and remove

Remove the muffin pan from the oven.

Let the muffins rest for 5–10 minutes.

Run a thin knife around the edges of each muffin.

Carefully lift them out.

If they’re sticking, give them another minute or two to cool before trying again.

The bottoms should be golden and crisp.

9. Make the creamy garlic dip

While the muffins cool slightly, combine the Greek yogurt, mayonnaise, garlic, lemon juice, parsley, salt, and black pepper.

Mix until smooth.

Taste and adjust the lemon and salt.

The cool, tangy dip works particularly well with the hot Parmesan crust.

What makes them crispy?

There are four important things:

1. Squeeze the zucchini extremely well.
2. Dry the shredded potatoes thoroughly.
3. Use a hot, well-oiled muffin pan.
4. Don’t overcrowd the individual cups.

The vegetables naturally contain a lot of moisture. If that water remains in the mixture, the muffins will steam instead of becoming crispy.

Extra-crispy version

For maximum crunch, make a few adjustments.

Use ½ cup panko instead of ¼ cup in the topping.

After filling the muffin cups, sprinkle an additional teaspoon of Parmesan over each muffin.

Bake at 425°F (220°C) for about 30 minutes, then broil for 1–2 minutes.

Keep a very close eye on them while broiling.

The Parmesan should become golden and bubbly, while the edges become deeply crisp.

Make them ahead

You can prepare the mixture several hours ahead and refrigerate it in a covered container.

For the best results, don’t add the mixture to the muffin pan until you’re ready to bake.

You can also bake the muffins completely and refrigerate them for up to 3 days.

Reheating

For the crispiest reheating:

• Air fryer: 375°F (190°C) for 4–6 minutes
• Oven: 400°F (200°C) for 8–12 minutes
• Skillet: Medium heat for several minutes on each side

Avoid microwaving if possible. It reheats them quickly but makes the crispy exterior soft.

Delicious variations

Cheesy Jalapeño

Add 1 finely chopped jalapeño and increase the mozzarella to ¾ cup.

Mediterranean

Add chopped sun-dried tomatoes, feta, oregano, and fresh basil.

Bacon Parmesan

Add ½ cup finely chopped cooked bacon to the vegetable mixture.

Herb & Garlic

Use fresh rosemary, thyme, parsley, and an extra clove of garlic.

Spicy Parmesan

Add ½ teaspoon red pepper flakes and ¼ teaspoon cayenne pepper.

Breakfast Muffins

Add chopped cooked sausage or ham and serve with fried or poached eggs.

Serving ideas

These muffins are delicious served hot alongside:

• Fried eggs
• Scrambled eggs
• Grilled chicken
• Roasted vegetables
• Green salad
• Tomato soup
• Garlic yogurt dip
• Sour cream and chives

They also make a great grab-and-go savory breakfast because they’re sturdy enough to eat without utensils.

For the best combination of textures, serve them while they’re still warm: crisp Parmesan crust on the outside, tender potato and zucchini inside, with a cool garlicky dip on the side.