Not your average veggie muffin

I wasn’t planning on playing with zucchini and potatoes today. Just wanted something simple, maybe bake some fries or mash. But then I got a whiff of melting Parmesan and crispy edges in the oven. You know that smell where savory cheese meets sizzling oil? It makes you pause mid-slice and wonder if this is really just a muffin—or a crispy snack you could eat with your hands. This isn’t about health food or guilt. It’s about smashing two ways of using leftover zucchini and potatoes into something that’s honestly kind of addicting. Perfect for a weird week when I’m craving something beyond the usual, drowning in Netflix, trying to ignore the mess of life. Somehow, these little things turn out to be the best accidental kitchen discoveries.

Crispy Zucchini-Potato Muffins with Parmesan

These muffins are made by combining grated zucchini and potatoes with cheese and browning them in the oven. The result is a crispy, golden-brown snack with a tender interior, resembling a muffin with a crunchy crust. They are baked until edges are crispy and cheese is melted and bubbly.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Main Course

Cuisine: Fusion

Calories: 180

Ingredients Equipment Method Notes

Ingredients

1 cup zucchini, grated about 1 medium zucchini
1 cup potatoes, grated about 1 medium potato
0.5 cup Parmesan cheese, grated
1 large egg beaten
2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil for mixing and drizzling

Equipment

Grater
Mixing Bowls
Baking sheet
Parchment paper
Oven

Method

Thoroughly grate the zucchini and potatoes using a grater, then place them in a clean kitchen towel and squeeze out excess moisture to ensure a crispy final texture.
In a large mixing bowl, combine the grated vegetables, grated Parmesan, beaten egg, flour, salt, and black pepper. Mix until well blended and a sticky mixture forms.
1 cup zucchini, grated
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Using a spoon or scoop, portion out the mixture onto the prepared sheet, forming small muffin-like mounds. Drizzle a little olive oil over the tops.
1 cup zucchini, grated
Bake in the preheated oven for 20-25 minutes, until the edges are golden brown and crispy, and the cheese on top has melted and turned slightly bubbly. The muffins should be firm and crisp around the edges.
Remove from the oven and let sit for a few minutes to set. Use a spatula to carefully transfer the muffins onto a serving plate. Serve warm, optionally garnished with additional Parmesan or herbs.

Notes

Ensure excess moisture is squeezed out for maximum crispiness. Adjust baking time if larger or smaller muffins are made.

Just a reminder—sometimes the most boring ingredients get weirdly interesting last minute. These muffins don’t need a fancy dressing. They’re good enough to stand alone, crunch and all. Maybe next time I’ll sneak a sprinkle of chili flakes or fresh thyme. But today, just the simple, crispy magic.

Anjali Arora