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
see continuation on next page
