Why You’ll Love This Recipe
Crispy & Cheesy : The Parmesan topping creates a golden, crunchy crust that’s utterly addictive.
Savory & Satisfying : Packed with zucchini, potatoes, and herbs for a hearty, flavorful bite.
Kid-Friendly : A sneaky way to get veggies into your family’s diet—kids will love the crispy texture!
Make-Ahead Friendly : Prep ahead and reheat for quick meals or snacks.
Versatile : Serve them as an appetizer, side dish, or even breakfast.
Ingredients You’ll Need
Makes 12 muffins
For the Muffins:
1 medium zucchini , grated (about 1 cup)
1 medium russet potato , peeled and grated (about 1 cup)
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese , divided
1/4 cup all-purpose flour
1 large egg , lightly beaten
2 green onions , finely chopped
1 clove garlic , minced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried oregano (optional, for extra flavor)
For Topping:
2 tbsp melted butter
2 tbsp grated Parmesan cheese
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C) . Grease a 12-cup muffin tin or line it with silicone muffin liners for easy removal.
Step 2: Prepare the Zucchini and Potato
Grate the zucchini and potato using a box grater. Place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Excess moisture can make the muffins soggy.
