Transform ordinary vegetables into crispy Parmesan zucchini potato rounds that are golden, cheesy, and irresistibly crunchy.
Quick Answer: Make crispy Parmesan zucchini potato by slicing vegetables thinly, coating with seasoned breadcrumbs and Parmesan, then baking at 425°F for 25-30 minutes until golden brown. This creates perfectly crispy rounds with a tender center.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Category: Side Dish
Difficulty: Easy
Cuisine: Italian-American
Yield: 4 servings
Dietary: Vegetarian
Why You’ll Love This Recipe
- Perfect crispy exterior with tender, flavorful interior
- Simple preparation with minimal cleanup required
- Great way to use up summer zucchini
- Budget-friendly side dish
- Kid-friendly way to eat vegetables
Quick Benefits
Crispy Parmesan zucchini potato combines two beloved vegetables into one addictive side dish. The contrast of textures, cheesy coating, and golden-brown finish makes this a crowd-pleasing recipe that’s both nutritious and satisfying.
Ingredients
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 medium potato, peeled and grated
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup green onions, chopped (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Cooking spray or additional olive oil (for greasing)
Instructions
- Preheat to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil.
- Grate the zucchini and potato, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
- In a large bowl, combine the grated vegetables with Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir until well combined.
- Spoon the mixture evenly into the muffin cups, filling each about 3/4 full.
- Place the tin in the oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
You Must Know
- Pat vegetables very dry before coating to ensure crispiness
- Don’t overlap pieces on the baking sheet
- Rotate pans halfway through baking for even browning
- Use a rimmed baking sheet to prevent spills
- Let rest 2-3 minutes before serving
Serving Suggestions
- Serve with marinara sauce for dipping
- Pair with grilled chicken or fish
- Add to a vegetarian grain bowl
- Serve alongside a fresh garden salad
- Include in an appetizer platter
Creative Variations
- Use sweet potatoes instead of regular potatoes for added nutrition
- Add different herbs like rosemary or thyme to the coating
- Try with yellow squash instead of zucchini
- Use gluten-free breadcrumbs for a GF version
Cultural Notes
This recipe combines Italian-American influences with modern health-conscious cooking techniques. The combination of Parmesan and breadcrumbs is a classic Italian coating, while baking instead of frying reflects contemporary dietary preferences.
Pro Tips
- Slice vegetables uniformly for even cooking
- Use freshly grated Parmesan for best flavor
- Spray with olive oil before baking for extra crispiness
- Season breadcrumbs well for maximum flavor
Frequently Asked Questions
Q: Can I make crispy Parmesan zucchini potato in an air fryer?
A: Yes, cook at 400°F for 8-10 minutes, flipping halfway through.
Q: How do I prevent soggy results?
A: Pat vegetables very dry and don’t overlap pieces when baking.
Q: Can I freeze these?
A: Not recommended as they’ll lose their crispy texture.
Q: What type of potatoes work best?
A: Yukon Gold or Russet potatoes work well.
Q: Can I make these ahead?
A: Best served fresh, but can be reheated in the oven.
Health Benefits
This baked version of crispy Parmesan zucchini potato offers a healthier alternative to traditional fried vegetables. Zucchini provides vitamin C and potassium, while potatoes add fiber and B vitamins. Baking reduces fat content while maintaining satisfying crunch.
Nutrition
(Per serving, estimate) Calories: 320 • Carbs: 35g • Protein: 15g • Fat: 14g • Sodium: 580mg
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though crispiness will diminish.
Crispy Parmesan Zucchini Potato
Transform ordinary vegetables into crispy Parmesan zucchini potato rounds that are golden, cheesy, and irresistibly crunchy.
Ingredients
Instructions
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though crispiness will diminish.