Easy recipes: Parmesan Zucchini Potato Muffins

Wednesday, March 19, 2025

Ingredients

Follow these simple steps to create your own batch of Savory Parmesan Zucchini and Potato Muffins:

Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil spray.

Grate the zucchini and potatoes, then squeeze out the excess moisture using a clean kitchen towel. Removing moisture is crucial to prevent soggy muffins!
In a large mixing bowl, combine the grated zucchini, grated potatoes, Parmesan cheese, eggs, breadcrumbs, minced garlic, chopped basil, salt, and pepper. Mix everything until well combined to form a thick batter.
Divide the mixture evenly among the muffin cups, pressing the mixture down gently to fill each cup.

Bake for 25-30 minutes, or until the tops are golden brown and crispy. The muffins should look beautifully browned on the outside while staying moist inside.
Let the muffins cool for a few minutes before removing them from the tin. Garnish with fresh basil leaves for an extra touch of flavor and presentation.

Removing moisture from the zucchini and potatoes is key! After grating, make sure to squeeze out as much water as possible to avoid soggy muffins.
Breadcrumbs can be substituted with gluten-free breadcrumbs for a gluten-free option, or you can use panko breadcrumbs for extra crunch. Or add rice flour and semolina if you don't have breadcrumbs.
Cooking Tips
When making these Savory Parmesan Zucchini and Potato Muffins, a few additional tips can help elevate the recipe:
Use a food processor to grate the zucchini and potatoes faster. This will save you time and ensure even grating.
For an extra crispy top, sprinkle a bit more Parmesan over the muffins before baking.
If you want a richer flavor, feel free to add a tablespoon of melted butter or olive oil to the mix.

These Parmesan Zucchini Potato Muffins are versatile and pair well with many dishes: have for breakfast, with tea in evenings or as starters.