Crispy Parmesan Zucchini Potato Muffins

Serving Suggestions: These muffins make a great side dish to any main course, or enjoy them as a savory snack on their own. They pair wonderfully with a fresh salad or as part of a brunch spread.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving to retain their crispy texture.

Variations:

Add Herbs: Experiment with other herbs such as thyme or basil to customize the flavor to your liking.

Cheese Variation: Swap out the Parmesan for other cheeses like cheddar or mozzarella for a different flavor profile.

Gluten-Free Option: For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.

FAQ:

Can I use frozen zucchini? While fresh zucchini is best, you can use frozen zucchini. Just make sure to thaw and squeeze out any excess water before using it in the recipe.

Can I make these ahead of time? Yes, you can prepare the muffin batter and store it in the fridge for up to a day before baking. Just bake them when you’re ready to serve.

Can I freeze these muffins? Yes, these muffins freeze well. After baking, allow them to cool completely, then place them in an airtight container or freezer bag. When ready to eat, reheat in the oven or microwave.

These Crispy Parmesan Zucchini Potato Muffins are sure to be a hit with anyone who loves savory, cheesy flavors and crispy textures. They’re simple to make and offer a wonderful balance of freshness, comfort, and crunch!