If you’ve ever wanted the crispy satisfaction of hash browns with the wholesome goodness of baked vegetables, Crispy Parmesan Zucchini Potato Muffins are your dream come true. These savory muffins combine grated zucchini, shredded potatoes, and nutty Parmesan cheese into golden, crunchy cups that are as comforting as they are delicious.
Crisp on the outside, soft in the middle, and full of flavor, they make the perfect breakfast, brunch side, or healthy snack. Think of them as a vegetable-packed twist on traditional hash browns — but with a sophisticated edge.
🥒 Why You’ll Love This Recipe
Crispy, cheesy goodness: The perfect blend of potato and Parmesan creates a satisfying crunch.
Veggie-packed & wholesome: A great way to sneak in vegetables for picky eaters.
Versatile: Ideal as a breakfast bite, a lunchbox snack, or even a dinner side.
Make-ahead friendly: They reheat beautifully in the oven or air fryer.
🧂 Ingredients
Makes about 12 muffins
2 medium zucchini, grated
2 medium potatoes, grated (Yukon Gold or Russet work best)
½ cup grated Parmesan cheese
1 egg, lightly beaten
2 tablespoons olive oil
¼ cup breadcrumbs (for crispiness)
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
Optional: 1 tablespoon chopped parsley or chives for freshness
🍽️ Instructions
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