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PARMESAN ZUCHHINI POTATO MUFFINS

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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Mediterranean
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 2 cups Zucchini grated and squeezed dry (approx. 2 medium)
  • 1 cup Potato grated and squeezed dry (approx. 1 large)
  • 1/2 cup Parmesan cheese freshly grated
  • 2 Large Eggs lightly beaten
  • 1/4 cup All-purpose flour or almond flour for GF
  • 2 cloves Garlic minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

Method
 

  1. Preheat & Prep: Preheat your oven to 200°C (400°F). Grease a 12-cup muffin tin well with olive oil or cooking spray.
  2. Dry the Veggies: Place grated zucchini and potato in a clean kitchen towel. Squeeze firmly over the sink until no more liquid comes out.
  3. Combine: In a large bowl, whisk the eggs. Add the dried zucchini, potato, parmesan, garlic, oregano, salt, and pepper. Mix well.
  4. Fold in Flour: Add the flour and stir until the mixture is cohesive.
  5. Fill: Divide the mixture evenly among the 12 muffin cups. Press down with the back of a spoon to pack them in.
  6. Bake: Bake for 25–30 minutes, or until the tops are golden brown and the edges look crispy.
  7. Cool: Let the muffins sit in the pan for 10 minutes before removing. Enjoy warm or at room temperature!

Notes

  • The Golden Rule: You must squeeze the grated zucchini and potatoes in a kitchen towel until bone-dry. Any leftover moisture will result in soggy muffins rather than crispy ones.
  • Cheese Choice: For the best "frico" (crispy cheese) crust, use freshly grated Parmesan. If you prefer a tangier Mediterranean profile, swap half the Parmesan for crumbled feta.
  • Texture Hack: For an even crispier exterior, spray the muffin tin with olive oil and sprinkle a tiny bit of breadcrumbs or extra Parmesan into the cups before adding the batter.
  • Uniform Cooking: Use a large cookie scoop to portion the batter. This ensures all 12 muffins bake evenly and finish at the same time.
  • Storage Tip: If meal-prepping, let them cool completely on a wire rack before refrigerating. This prevents condensation from making the bottoms soft.
  • Reheating: To revive the crunch, use an air fryer at 180°C for 3–5 minutes. Avoid the microwave if you want to maintain the texture.