Mediterranean Crispy Parmesan Zucchini Potato Muffins
These zucchini potato muffins are crisp on the outside, tender on the inside and packed with Mediterranean flavors. Parmesan keeps them savory, while herbs and garlic add a fresh, warm aroma as they bake. They work as a side dish, snack or breakfast item, and they’re a great way to use up extra zucchini and potatoes without frying anything. They hold their shape well and reheat nicely, so they’re just as useful for meal prep as they are for a dinner plate.
Prep: 20 minutes
Cook: 25–30 minutes
Total: 45–50 minutes
Ingredients
Base Mixture
2 cups grated zucchini (about 2 medium)
1½ cups grated potatoes (russet or Yukon gold)
1 small onion, finely grated
2 garlic cloves, minced
2 large eggs
½ cup grated parmesan
⅓ cup breadcrumbs
2 tbsp olive oil
1 tsp dried oregano
½ tsp dried thyme
½ tsp smoked paprika
½–1 tsp salt, to taste
½ tsp black pepper
Optional Add-Ins
2 tbsp chopped fresh parsley
2 tbsp chopped scallions
Extra parmesan for topping
Instructions
Heat the oven to 400°F (205°C). Grease a muffin tin or line it with parchment liners.
Grate zucchini and potatoes. Place them in a clean towel and squeeze out as much liquid as possible.
Add the grated onion and squeeze again to remove moisture.
Transfer everything to a bowl and add eggs, parmesan, breadcrumbs, garlic and olive oil.
Season with oregano, thyme, smoked paprika, salt and pepper.
Mix until everything holds together. If it feels wet, add a tablespoon of breadcrumbs.
Spoon the mixture into the muffin tin and pack it down so it forms a tight shape.
Sprinkle a little parmesan on top for extra crispness.
Bake 25–30 minutes until golden brown around the edges.
Cool a few minutes before removing so they don’t break apart.
Tips
Squeezing moisture out of the vegetables is the key to crisp muffins.
Use a box grater’s large holes for better texture.
If the potatoes brown quickly while grating, toss with a teaspoon of lemon juice.
Let the mixture sit 5 minutes before baking to help the breadcrumbs absorb moisture.
A nonstick muffin tin works best for clean release.
Don’t use too much oil; the vegetables already carry moisture.
Press the tops gently with the back of a spoon so they compact well.
Add more parmesan on top if you want a crunchy crust.
Allow them to cool slightly before removing so they stay firm.
If they still feel soft, put them back in for 5 more minutes.
Variations
Feta and Dill: Add crumbled feta and fresh dill for a Greek-style version.
Herb Mix: Use basil, parsley or mint for a brighter taste.
Cheddar Upgrade: Swap parmesan for sharp cheddar for a stronger flavor.
Spicy Version: Add chili flakes or a pinch of cayenne.
Sun-Dried Tomato: Stir in chopped sun-dried tomatoes for a tangy hit.
Spinach Boost: Add a handful of finely chopped spinach.
Mushroom Mix: Add sautéed mushrooms for a heartier bite.
Lemon Herb: Add lemon zest for a fresh finish.
Pesto Twist: Mix in a spoonful of pesto for a basil-forward flavor.
Gluten-Free: Use almond flour instead of breadcrumbs.
Q&A
Can I make these ahead?
Yes. They store well in the fridge for up to four days.
Can I freeze them?
Freeze in a single layer, then store in a bag. Reheat in the oven or air fryer.
Can I use sweet potatoes?
Yes, but reduce the breadcrumbs slightly because sweet potatoes are drier.
How do I keep them from getting soggy?
Squeeze the vegetables very well and bake until the edges brown.
Can I air fry them?
Shape the mixture into patties and air fry at 375°F for about 10–12 minutes.
Can I use egg substitutes?
A flax egg works, but the muffins will be softer.
Do I need to peel the potatoes?
No, the peel adds texture and flavor.
Can I use vegan cheese?
Yes. Use a firmer shredded style so it melts properly.
What if my mixture is too dry?
Add a splash of olive oil or another egg.
Can I add protein?
Add cooked chicken, turkey or chickpeas.
Nutrition
(Approx. Per Muffin)
Calories: 110–130
Protein: 6 g
Carbs: 12 g
Fat: 6 g
Fiber: 2 g
Sodium: 230 mg
Conclusion
These muffins strike a balance between comfort food and fresh Mediterranean flavor. They crisp up nicely, use simple vegetables and take on whatever herbs or cheeses you want to add. They’re great as a side dish for grilled chicken or fish, and they’re just as good on their own with a little yogurt sauce. If you want a spicy version, a cheesier version or a low-carb variation, I can make one for you.