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.
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)
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!
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