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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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 180

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
 

  1. 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.
  2. 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
  3. 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
  4. 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.
  5. 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.