Crispy Parmesan Zucchini Potato Muffins

Golden, crunchy-edged savory muffins packed with zucchini and potato, finished with Parmesan for a deeply savory bite.

Ingredients

• 2 medium zucchinis, grated (about 3 cups)
• 2 medium potatoes, peeled and grated (about 2 1/2 cups)
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 2 large eggs
• 2 green onions, finely sliced
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt (or 3/4 tsp fine salt), plus extra to taste
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (or other neutral oil), for greasing and brushing (pantry staple)

Method

• 1

  Step 1: Prep oven & pan

  Preheat oven to **220°C / 425°F**. Grease a **12-hole standard muffin tin** well with oil (get into the corners for maximum crisping).

• 2

  Step 2: Grate + squeeze (the crispiness step)

  Place grated zucchini and potato in a clean tea towel (or several layers of paper towel). Sprinkle over **1/2 tsp of the salt**, then **squeeze hard** over the sink to wring out as much liquid as possible (aim to remove at least 1/2 cup liquid). Tip into a large bowl and fluff up the shreds.

• 3

  Step 3: Mix batter

  Add Parmesan, flour, eggs, green onions, garlic, oregano, remaining **1/2 tsp salt**, and black pepper. Mix until everything is evenly coated and the eggs bind it together (it will look like a hash brown mixture, not a pourable batter).

• 4

  Step 4: Pack the muffins

  Divide mixture between muffin holes (about **heaping 1/4 cup each**). **Pack firmly** using the back of a spoon—this helps them hold together and crisp. Brush or drizzle the tops with a little oil for extra browning.

• 5

  Step 5: Bake until deeply golden

  Bake for **20–25 minutes**, rotating the tray at the 15-minute mark, until the tops are **golden** and the edges look **crisp and browned**.

• 6

  Step 6: Release & crisp the bottoms

  Rest in the tin for **5 minutes** (they set as they cool). Run a butter knife around each and lift out. For extra crunch, place muffins directly on the oven rack for **3 minutes** to dry/crisp the bases.

Tips

• **Don’t skip the squeeze:** Moisture is the #1 enemy of crispness. If your mixture still feels wet, squeeze once more before adding eggs.
• **Parmesan choices:** Finely grated Parmesan melts into the mix; coarsely grated gives little salty pockets—both work.
• **Make-ahead/storage:** Cool completely, then refrigerate airtight up to **4 days**. Re-crisp in a **200°C / 400°F** oven for **8–10 minutes**.
• **Serving ideas:** Great as a snack or side; serve hot with a simple sprinkle of extra Parmesan and black pepper.

Nutrition (per serving, estimate)