Crispy Parmesan Zucchini Potato Muffins

Crispy Parmesan Zucchini Potato Muffins

These savory muffins are a brilliant side dish or snack. They’re packed with vegetables and cheese, and baking them in a muffin tin gives them maximum crispy edges.

Yields: 12 muffins
Prep time: 25 minutes (plus salting time)
Cook time: 35-40 minutes

Ingredients

For the Vegetables:

• 2 cups grated zucchini (about 1 medium-large zucchini)

• 1 teaspoon salt, for sweating

• 2 cups grated russet potato (about 1 large potato, peeled)

• 1/2 cup finely diced onion

For the Muffin Batter:

• 2 large eggs, lightly beaten

• 1/2 cup all-purpose flour or panko breadcrumbs

• 1 cup freshly grated Parmesan cheese, divided

• 1/2 cup shredded mozzarella or cheddar cheese (for extra gooeyness)

• 2 cloves garlic, minced

• 2 tablespoons chopped fresh parsley or chives

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon black pepper

• Optional: 4 slices cooked bacon, crumbled, or 1/4 cup diced ham

Instructions

1. Prep and Sweat the Zucchini: Place the grated zucchini in a colander and toss with 1 teaspoon of salt. Let it sit for 15-20 minutes over a bowl or in the sink. This draws out excess water, which is crucial for crispiness. After it sits, use your hands or a clean kitchen towel to squeeze out as much liquid as possible.

2. Prep the Potato: Place the grated potato in a bowl of cold water. Swirl it around, then drain and squeeze dry using a kitchen towel. This removes excess starch and prevents browning.

3. Preheat and Prepare: Preheat your oven to 400°F (200°C). Generously grease a 12-cup standard muffin tin with olive oil or non-stick spray.

4. Combine Ingredients: In a large bowl, combine the squeezed zucchini, dried potato, diced onion, eggs, flour, 3/4 cup of the Parmesan cheese, mozzarella cheese, garlic, parsley, smoked paprika, and pepper. Mix until everything is well-combined.

5. Fill the Muffin Tin: Divide the mixture evenly among the 12 muffin cups, pressing down gently to pack it in. The cups will be quite full.

6. Add the Crispy Topping: Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the top of each muffin.

7. Bake: Bake for 35-40 minutes, or until the edges and tops are deep golden brown and crispy.

8. Cool and Serve: Let the muffins cool in the pan for 10-15 minutes. This is important, as they will be very soft initially but will firm up as they cool. Run a knife around the edges to loosen them before carefully removing them from the tin. Serve warm.

Chef’s Notes & Tips:

• The Squeeze is Key: Do not skip the step of salting and squeezing the zucchini. If you do, the muffins will be soggy.

• Get that Crisp: For extra crispiness, you can brush the muffin tin with a little bacon fat or avocado oil before adding the mixture.

• Flavor Variations:

  • Herbs: Swap parsley for dill, basil, or 1 teaspoon of dried Italian seasoning.

  • Spice: Add a pinch of red pepper flakes for heat.

  • Dipping Sauces: Serve with marinara sauce, ranch dressing, or a garlic aioli for dipping.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in an air fryer or toaster oven to regain crispiness (the microwave will make them soft).

• Make-Ahead: You can grate the zucchini and potato the night before, store them in separate airtight containers in the fridge, and then squeeze and assemble the day of baking.

Enjoy these delicious, veggie-packed, crispy muffins