Description
Crispy Parmesan Zucchini Potato Muffins are golden, savoury and packed with grated zucchini, potatoes and Parmesan cheese. With crisp edges, a tender centre and plenty of garlic and herbs, these little vegetable muffins make an easy appetiser, side dish, snack or light lunch.
Ingredients
2 medium zucchini, grated and squeezed very dry
2 medium potatoes, peeled and grated
1 cup (100 g) grated Parmesan cheese
2 large eggs
1/3 cup (40 g) breadcrumbs
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
2 tbsp grated Parmesan cheese
1 tbsp chopped fresh parsley
Pinch of paprika, optional
Instructions
1. Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with olive oil or cooking spray.
2. Place the grated zucchini and potatoes in a clean kitchen towel. Squeeze firmly to remove as much moisture as possible.
3. In a large bowl, combine the grated zucchini, potatoes, Parmesan, eggs, breadcrumbs, minced garlic, oregano, garlic powder, salt and black pepper. Mix until everything is evenly combined.
4. Divide the mixture evenly between the muffin cups. Press the mixture down firmly with the back of a spoon and fill each cup almost to the top.
5. Sprinkle a little extra Parmesan over each muffin and lightly drizzle with olive oil.
6. Bake for 25–30 minutes, until the muffins are golden brown and crisp around the edges.
7. For an extra-golden finish, increase the oven temperature to 425°F (220°C) during the final 3–5 minutes of baking.
8. Allow the muffins to cool in the tin for 5–10 minutes before carefully removing them.
9. Garnish with fresh parsley, a little extra Parmesan and a pinch of paprika if desired. Serve warm.
Notes
Squeeze the grated zucchini and potatoes thoroughly to remove excess moisture. This helps the muffins become firmer and crispier.
Press the vegetable mixture firmly into the muffin cups so the muffins hold their shape.
Increase the oven temperature during the final 3–5 minutes for an extra-golden finish.
Let the muffins rest in the tin for 5–10 minutes before removing them.
These muffins are best enjoyed warm when the edges are crisp and golden.
Serve as an appetiser, side dish, savoury snack or light lunch alongside a fresh salad.
The recipe is designed around Parmesan, which provides the savoury flavour and helps with the golden finish.
To remove the muffins, allow them to cool briefly, then carefully loosen the edges before lifting them out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean