Step 1: Preheat & Prep

1. Preheat your oven to 400°F (200°C) . Grease a 12-cup muffin tin or line it with silicone muffin liners for easy removal.

Step 2: Prepare the Zucchini and Potato

1. Grate the zucchini and potato using a box grater. Place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Excess moisture can make the muffins soggy.

Step 3: Mix the Ingredients

1. In a large mixing bowl, combine the grated zucchini, grated potato, cheddar cheese, 2 tablespoons of Parmesan cheese, flour, egg, green onions, garlic, salt, pepper, and oregano (if using). Mix until well combined.

Step 4: Fill the Muffin Tin

1. Divide the mixture evenly among the 12 muffin cups, pressing down gently to compact the mixture and create a flat top.

Step 5: Add the Topping

1. Brush the tops of the muffins with melted butter and sprinkle the remaining 2 tablespoons of Parmesan cheese evenly over each muffin.

Step 6: Bake

1. Bake for 20–25 minutes , or until the tops are golden brown and crispy, and the muffins are cooked through.
2. Let the muffins cool in the pan for 5 minutes before carefully removing them.

Step 7: Serve

1. Serve warm as a snack, appetizer, or side dish. Garnish with additional chopped green onions or fresh herbs if desired.

Why This Recipe Works

• Zucchini & Potato Combo : The zucchini adds moisture and sweetness, while the potato provides structure and creaminess.
• Parmesan Magic : Parmesan cheese not only adds flavor but also creates a crispy, golden crust.
• Simple Ingredients : Everyday pantry staples come together to create something extraordinary.

Variations to Try

• Add Bacon : Stir in cooked, crumbled bacon for a smoky, savory twist.
• Spice It Up : Add red pepper flakes or cayenne for a spicy kick.
• Gluten-Free Option : Substitute all-purpose flour with almond flour or a gluten-free flour blend.
• Veggie Boost : Add finely chopped spinach, kale, or bell peppers for extra nutrition.
• Mini Muffins : Use a mini muffin tin for bite-sized portions perfect for parties.

Tips for Success

• Squeeze Out Moisture : Removing excess liquid from the zucchini and potato is key to achieving a crispy texture.
• Don’t Skip the Butter : Brushing the tops with melted butter ensures a golden, crispy crust.
• Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 5–10 minutes to restore crispiness.

Serving Suggestions

• Romantic Touch : Garnish with a sprinkle of fresh parsley or a dollop of  sour cream for elegance.
• Brunch Staple : Serve alongside scrambled eggs or a fresh salad for a light breakfast treat.
• Party Platter : Arrange the muffins on a platter with dipping sauces like ranch, marinara, or aioli for variety.

Final Thoughts

These Crispy Parmesan Zucchini Potato Muffins are a delightful blend of flavors and textures, offering a savory, cheesy treat that’s both satisfying and nutritious. With their crispy exteriors, tender interiors, and customizable options, they’re a recipe that feels indulgent yet wholesome. Whether you’re serving them for brunch, dinner, or a party, these muffins are sure to bring smiles and satisfaction.

Your turn! Have you ever made savory muffins before? Share your favorite variations or serving ideas below.