Looking for a delicious way to use up summer zucchini and leftover mashed potatoes?
Meet your new favorite:
👉 Crispy Parmesan Zucchini Potato Muffins
These golden little muffins are:
Crispy on the outside, tender on the inside
Packed with shredded zucchini, creamy potato, and sharp Parmesan cheese
Baked (not fried!) for a healthier twist on hash browns or latkes
Naturally gluten-free if using GF flour
Perfect for breakfast, lunch, dinner, or as a snack — kids and adults alike will ask for seconds!
Let’s dive into how to make these savory bites of comfort — and why they might just become your go-to recipe for sneaking in veggies and using leftovers wisely.
Discover more
potatoes
veggies
snack
Vegetable
Cucumber
potato
cheese
muffins
creamy
Muffin
Because real flavor doesn’t come from waste. It comes from creativity — one muffin at a time. 💛
🍽️ Why You’ll Love This Recipe
✅Uses up extra zucchini & mashed potatoes
No more soggy squash in the crisper!
✅Crowd-pleaser
Loved by picky eaters, vegetarians, and keto dieters alike
✅Gluten-free adaptable
Use almond flour or oat flour for GF option
✅Freezer & meal prep friendly
Make ahead and reheat beautifully
✅Customizable
Add herbs, garlic, bacon, or spinach for extra flavor
🥣 Serve with sour cream, applesauce, or a dollop of Greek yogurt for dipping.
🧑🍳 Easy Crispy Parmesan Zucchini Potato Muffins Recipe
🍴 Ingredients (Makes 12 muffins)
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