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Looking for a delicious way to enjoy more vegetables? These Crispy Parmesan Zucchini Potato Muffins are the perfect combination of crispy edges, tender centers, and rich cheesy flavor. Made with fresh zucchini, grated potato, cheddar cheese, Parmesan, and simple pantry ingredients, they’re an easy recipe that’s perfect for breakfast, lunch, dinner, or as a satisfying snack.
Baked instead of fried, these savory muffins are golden on the outside, soft on the inside, and packed with flavor in every bite.
Why You’ll Love This Recipe
These homemade vegetable muffins are simple to prepare and incredibly versatile.
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Recipe Highlights
- Crispy golden Parmesan topping
- Soft, cheesy interior
- Great way to use fresh zucchini
- Kid-friendly vegetable recipe
- Perfect for meal prep
- Easy freezer-friendly snack
- Ready in under 40 minutes
Ingredients
For the Muffins
- 1 medium zucchini, grated (about 1 cup)
- 1 medium russet potato, peeled and grated (about 1 cup)
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese, divided
- ¼ cup all-purpose flour
- 1 large egg, lightly beaten
- 2 green onions, finely chopped
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano (optional)
Parmesan Topping
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan cheese
How to Make Parmesan Zucchini Potato Muffins
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