🧀 Crispy Parmesan Zucchini Potato Muffins – Savory, Cheesy & Perfect for Any Meal!

 

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. 💛

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🍽️ 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.

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🧑‍🍳 Easy Crispy Parmesan Zucchini Potato Muffins Recipe

🍴 Ingredients (Makes 12 muffins)