1 cup (130g) shredded zucchini, squeezed dry (see tip below)
1½ cups (360g) mashed potatoes (leftover or freshly made)
½ cup (50g) grated Parmesan cheese
2 large eggs, beaten
¼ cup (30g) all-purpose flour (or almond flour for GF)
1 tsp baking powder
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley or chives, chopped (optional)
1–2 tbsp olive oil or melted butter (for greasing pan)
🌱 Vegan option: Use flax eggs and nutritional yeast instead of Parmesan.
🍳 Instructions
Prep the zucchini
Shred zucchini using a box grater or food processor.
Place in a clean kitchen towel and squeeze out as much liquid as possible.
💡 This step is key — wet zucchini = soggy muffins!
Mix the batter
In a large bowl, combine mashed potatoes, zucchini, Parmesan, eggs, flour, baking powder, spices, and herbs.
Stir until smooth and well blended — don’t overmix.
Fill the muffin tin
Preheat oven to 400°F (200°C).
Grease a 12-cup muffin tin with olive oil or non-stick spray.
Spoon mixture evenly into each cup, pressing down slightly.
Bake until golden
Bake 20–25 minutes, until edges are crispy and golden brown.
For extra crispiness, broil 1–2 minutes at the end (watch closely!).
Cool & serve
Let cool 5 minutes before removing with a spoon or fork.
Serve warm with your favorite dip or sauce.
🔥 Pro Tip: Sprinkle extra Parmesan on top before baking for a cheesy crust!
✅ Tips for the Best Results
Squeeze zucchini well
Removes water that would steam instead of crisp
Use cold mashed potatoes
Easier to mix and shape
Don’t skip the egg
Binds ingredients and adds structure
Store in airtight container
Keeps for up to 4 days in fridge
Freeze uncooked batter
Portion into trays, freeze, then transfer to bags — bake straight from frozen (+5 mins)
🔄 Easy Variations to Try
Cheesy Spinach Version
Fold in ½ cup cooked, chopped spinach
Bacon Lovers’
Mix in ¼ cup cooked, crumbled bacon
Spicy Kick
Add ¼ tsp red pepper flakes or diced jalapeño
Herb Garden Style
Use rosemary, thyme, or dill instead of parsley
Mini Bites
Bake in mini muffin tins for party appetizers
❓ Frequently Asked Questions
❓ Can I make them without mashed potatoes?
Yes! Replace with riced cauliflower or sweet potato — adjust moisture accordingly.
❓ Are they freezer-friendly?
Absolutely! Cool completely, layer with parchment paper, and freeze for up to 3 months. Reheat in oven or air fryer.
❓ Can I use other cheeses?
Yes — try sharp cheddar, feta, or pecorino romano for different flavors.
❓ What can I serve with them?
Try:
Breakfast: With eggs and avocado
Lunch: Alongside salad or soup
Dinner: As a side to grilled chicken or fish
Snack: Dipped in marinara or tzatziki
Final Thoughts
You don’t need fancy ingredients to make a meal that feels indulgent.
With Crispy Parmesan Zucchini Potato Muffins, you get all the flavor, texture, and satisfaction — in a dish that’s effortless to make and impossible to resist.
So next time you’re staring at that mountain of zucchini…
skip the bread.
Make this instead.
Because the best recipes aren’t complicated —
they’re cheesy, crispy, and born from smart, simple choices. 💛
