These savory veggie muffins bake up golden and crisp on the outside, tender on the inside, and full of cheesy flavor. Perfect as a side dish, snack, or brunch addition, they’re a delicious way to use up fresh zucchini and potatoes.

Why You’ll Love This Recipe

• Packed with vegetables and savory Parmesan

• Crispy edges with a soft, moist center

• Great for meal prep—easy to reheat and eat on the go

• Kid-friendly and freezer-friendly

• Naturally vegetarian and easy to make gluten-free

Ingredients

• 2 large eggs

• Salt and pepper to taste

• ½ tsp baking powder

• 1 medium zucchini (about 1½ cups shredded)

• 1 medium potato (about 1½ cups shredded)

• ½ cup grated Parmesan cheese

• ½ cup all-purpose flour (or gluten-free flour)

• 2 cloves garlic, minced

• ¼ cup chopped green onions or chives

• 1 tsp dried oregano or Italian seasoning

• Olive oil or cooking spray (for muffin tin)

Directions

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yields: 12 muffins

1. Grate the zucchini and potato using a box grater or food processor.

2. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.

3. Repeat the same process with the shredded potato if it feels very wet.

4. Preheat your oven to 375°F (190°C) and grease or spray a 12-cup muffin tin.

5. In a large bowl, whisk the eggs.

6. Add the shredded zucchini, shredded potato, Parmesan, garlic, green onions, dried herbs, salt, pepper, flour, and baking powder.

7. Mix until fully combined.

8. Spoon the mixture evenly into the muffin tin, pressing each one gently to pack.

9. Bake for 25–30 minutes, or until the muffins are golden brown and crisp around the edges.

10. Let them cool slightly before removing from the tin. Serve warm or at room temperature.

Serving Ideas

• As a savory breakfast or brunch side

• Packed in lunchboxes with a dip like sour cream or ranch

• As a side dish to grilled meats or fish

• Topped with a poached egg or avocado for a light meal

Tips & Variations

• For extra crispiness, bake the muffins a few minutes longer

• Add shredded cheese (like mozzarella or cheddar) for extra flavor

• Mix in chopped cooked bacon or ham for a meaty version

• Freeze cooled muffins in a zip-top bag; reheat in the oven or air fryer

Frequently Asked Questions

Can I make these ahead of time?

Yes. They keep well in the fridge for up to 4 days and can be reheated in the oven or microwave.

Do I have to peel the zucchini or potato?

No peeling necessary unless you prefer it. The skins add texture and nutrients.

Can I make these gluten-free?

Yes. Substitute the flour with your favorite gluten-free blend or almond flour.

What kind of potato works best?

Russet or Yukon Gold potatoes work well. Just be sure to squeeze out excess moisture.

Final Thoughts

Crispy Parmesan Zucchini Potato Muffins are a smart, tasty way to enjoy vegetables in a crowd-pleasing form. Whether served as a side, snack, or main dish companion, they’re a flavorful option that’s easy to make and even easier to enjoy.