Description

Golden, savoury vegetable muffins packed with tender zucchini, shredded potato, Parmesan, and mozzarella, then finished with fragrant garlic butter for crispy tops, gooey cheese, and irresistible flavour. Perfect for breakfast, brunch, appetizers, lunchboxes, or as a crispy dinner side.

Ingredients

For the Zucchini & Potato Muffins

2 medium zucchini (about 400 g), grated

2 medium potatoes (about 400 g), peeled and grated

2 large eggs

1/2 cup (60 g) all-purpose flour

1/2 cup (50 g) grated Parmesan cheese

1 cup (100 g) shredded mozzarella cheese

2 green onions, finely chopped

2 garlic cloves, minced

1/2 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

2 tbsp olive oil

For the Garlic Butter

3 tbsp unsalted butter, melted

1 garlic clove, finely minced

1 tbsp fresh parsley, chopped

1/4 tsp dried oregano

For Garnishing

2 tbsp grated Parmesan cheese

1 tbsp fresh parsley, chopped

1 tbsp shredded mozzarella, optional

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Instructions

1. Preheat the oven to 400°F (200°C). Generously grease a standard 12-cup muffin pan with olive oil or nonstick spray, making sure the sides and bottoms are well coated.

2. Grate the zucchini and potatoes. Transfer them to a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible.

3. Place the squeezed zucchini and potatoes in a large mixing bowl. Add the eggs, flour, Parmesan, mozzarella, green onions, minced garlic, oregano, garlic powder, salt, and black pepper.

4. Mix thoroughly until all the ingredients are evenly distributed and the vegetables are coated in the cheesy egg mixture.

5. Divide the mixture evenly among the 12 prepared muffin cups. Press the mixture down firmly into each cup, then slightly mound the tops so they develop attractive golden edges.

6. Lightly brush the tops of the muffins with olive oil to encourage deeper browning and a crispier surface.

7. Bake for 25–30 minutes, until the muffins are firm, the edges are deeply golden and crisp, the cheese is melted, and the vegetables are tender.

8. While the muffins are baking, combine the melted butter, finely minced garlic, fresh parsley, and dried oregano in a small bowl. Stir well and set aside.

9. Remove the muffin pan from the oven and brush the tops generously with the prepared garlic butter, allowing it to soak into the crispy edges and melted cheese.

10. Return the muffin pan to the oven and bake for another 5–8 minutes, until the tops are golden and crisp and the cheese is bubbling.

11. Let the muffins cool in the pan for about 5 minutes. Carefully run a small knife around the edges of each muffin to loosen them, then transfer them to a serving plate.

12. Sprinkle the warm muffins with extra grated Parmesan and fresh parsley. Add a little shredded mozzarella while they’re still warm for an extra cheesy finish.

13. Serve warm while the edges are crispy, the centers are tender, and the garlic butter is fragrant. Enjoy on their own or alongside eggs, salads, grilled meats, or roasted vegetables.

Notes

Squeeze the grated zucchini and potatoes very thoroughly. Removing excess moisture is the most important step for achieving crispy muffins. Grease the muffin pan generously to help the edges brown and make the muffins easier to remove. Divide the mixture evenly among the muffin cups so they cook at the same rate. Freshly grated Parmesan melts and browns beautifully while adding extra savoury flavour. Do not skip the final bake because it helps create the crispy, golden tops. Let the muffins rest for about 5 minutes before removing them so they can firm up. Serve them warm for the best combination of crisp edges, tender centers, and melted cheese. You can prepare and bake the muffins ahead of time, then refrigerate them in an airtight container. Reheat in a hot oven or air fryer to restore some crispness. Sweet potatoes can be substituted for regular potatoes for a slightly sweeter and more colourful version. Cheddar, Monterey Jack, Gruyère, or a combination of cheeses can be substituted for some or all of the mozzarella. Allow the muffins to cool completely before freezing. Freeze in a single layer, then transfer to a freezer-safe container and reheat directly from frozen in the oven. Serve with scrambled eggs, poached eggs, tomato salad, yogurt-herb dip, garlic aioli, or marinara sauce. For dinner, pair with grilled chicken, roasted fish, steak, or a large green salad.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Appetizer
Method: Baking
Cuisine: American