Crispy Parmesan Zucchini Potato Muffins

About This Recipe

This recipe produces savory muffins made from a base of shredded zucchini and potato, bound with egg and cheese, and baked in a muffin tin. The result is a individual-sized portion with a crisp exterior.

Why You’ll Love This Recipe

The muffin tin creates consistent, single-serving portions that are easy to serve. The combination of vegetables and cheese provides a savory flavor and crisp texture.

Ingredients

2 cups shredded zucchini (about 1 medium zucchini)

2 cups shredded russet potato (about 1 large potato)

1 teaspoon salt

2 large eggs

1 cup grated Parmesan cheese

1/2 cup all-purpose flour

2 cloves garlic, minced

2 tablespoons chopped fresh chives or parsley

1/2 teaspoon black pepper

1/4 cup vegetable oil or melted butter, for greasing

Step by Step Instructions

Preheat oven to 400°F (200°C). Generously grease a 12-cup muffin tin with oil or melted butter.

In a colander, combine the shredded zucchini and potato. Sprinkle with the teaspoon of salt and toss to coat. Let the mixture sit for 10 minutes.

Using your hands or a clean kitchen towel, squeeze the shredded vegetables firmly to remove as much excess liquid as possible.

In a large bowl, whisk the eggs. Add the squeezed vegetable mixture, Parmesan cheese, flour, minced garlic, chives, and black pepper. Stir until all ingredients are thoroughly combined.

Divide the mixture evenly among the 12 prepared muffin cups, pressing down lightly to compact.

Bake for 25-30 minutes, or until the edges and tops are golden brown and crispy.

Allow the muffins to cool in the tin for 5 minutes before carefully running a knife around the edges to loosen and remove them. Serve warm.

FAQ

Why is it important to squeeze the vegetables?

Removing excess liquid is necessary to prevent the muffins from becoming soggy and to achieve a crisp texture.

Can I use a different type of cheese?

Yes, other hard, grated cheeses like Pecorino Romano or a sharp cheddar can be substituted for the Parmesan.

My muffins are not crispy. What happened?

Insufficient removal of moisture from the zucchini and potato is the most common cause. Ensure they are squeezed thoroughly. A well-greased muffin tin also promotes browning and crispness.

You Must Know

The salt draw out moisture from the vegetables, a crucial step for texture. The muffins must be allowed to cool slightly in the tin before removal to firm up and hold their shape.

Storage Tips

Cooled muffins can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster oven or conventional oven at 375°F (190°C) for 5-10 minutes to restore crispness. Microwaving is not recommended as it will make them soft. For longer storage, freeze the baked and cooled muffins on a baking sheet before transferring to a freezer bag for up to 2 months. Reheat from frozen in an oven.