Sometimes the best recipes are the ones that sneak in vegetables in a way that doesn’t feel like you’re eating vegetables at all. These zucchini and potato muffins are one of my favorite examples. They bake up golden and crispy on the outside, soft and tender on the inside, and the Parmesan cheese ties it all together with that salty, nutty flavor. They’re versatile too — you can enjoy them as a snack, serve them as a side dish, or even pack them in a lunchbox.
I first made these when I had a single zucchini and a potato hanging out in my kitchen, not enough of either to stand alone in a recipe. Mixing them together with Parmesan turned out to be one of those “happy accidents” that stuck. Now I make them whenever I want something savory, comforting, but still packed with veggies.
Ingredients You’ll Need
1 medium zucchini, grated and drained
1 medium potato, peeled and grated
1 cup grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs
1/4 cup chopped chives (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Cooking spray or olive oil for greasing
Tip: Don’t skip draining the zucchini and potato. Squeezing out as much moisture as possible is what makes these muffins crisp instead of soggy.
How to Make Them
Preheat your oven to 190°C (375°F) and lightly grease a muffin tin with cooking spray or olive oil. Grate the zucchini and potato, then squeeze them in a clean kitchen towel or cheesecloth to remove the excess water. This step is key for getting the right texture.
In a large mixing bowl, combine the grated vegetables with Parmesan, flour, eggs, chives (if using), and all the seasonings. Stir everything together until well combined. Divide the mixture into the muffin tin, filling each cavity about three-quarters full. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Why You’ll Love These Muffins
They’re crispy, cheesy, and packed with flavor — but they also feel light. Zucchini keeps the texture tender, the potato adds heartiness, and the Parmesan gives a savory kick. They’re also customizable; add a pinch of chili flakes if you like a little heat, or swap chives for parsley or dill depending on what you have on hand.
Practical tip: These muffins are best eaten fresh, but if you have leftovers, reheat them in the oven or air fryer for a few minutes to bring the crispiness back.
Serving and Storage
Serve these muffins warm as a side to grilled chicken or fish, or simply enjoy them on their own as a snack. They also pair really well with a dollop of sour cream or Greek yogurt on top. Store any leftovers in an airtight container in the fridge for up to three days.
They’re a great way to get in some veggies while still feeling like you’re indulging in something comforting and savory — the kind of recipe that makes you look forward to using up that lone zucchini sitting in your fridge.