If you’re looking for a delicious, wholesome, and creative way to enjoy zucchini and potatoes, these baked cheesy zucchini & potato semolina muffins are exactly what you need. They’re soft, savory, and packed with cheesy goodness while still being nutritious and filling. What makes them stand out is the addition of semolina, which gives the muffins a unique texture—firm enough to hold together yet tender with a pleasant bite. These muffins are versatile enough to be served as a snack, a side dish, or even a light lunch with a salad. They’re also great for kids’ lunchboxes, picnics, or make-ahead breakfasts.

The best part? They’re oven-baked, so you don’t have to fuss with frying. Plus, they can be enjoyed warm and gooey fresh out of the oven or stored for later and reheated without losing their flavor. This recipe combines everyday ingredients in a way that feels special, and once you try it, you’ll find yourself making them on repeat.

Full Recipe

Ingredients

• 2 medium zucchinis, grated

• 2 medium potatoes, peeled and grated

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 large eggs

• 1/2 cup (120 ml) plain Greek yogurt

• 1/4 cup (60 ml) milk

• 1/2 cup (100 g) semolina

• 1/4 cup (30 g) all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon ground black pepper

• 1/2 teaspoon dried oregano (optional)

• 1/2 cup (50 g) grated Parmesan cheese

• 1/2 cup (60 g) shredded mozzarella cheese

• 2 tablespoons fresh parsley, chopped

• Olive oil or butter for greasing muffin tin

Cooking Directions

1. Preheat your oven to 180 °C (350 °F). Grease a 12-cup muffin tin with olive oil or line it with paper liners.

2. Grate the zucchini and potatoes, then place them in a clean kitchen towel. Squeeze out as much moisture as possible to avoid soggy muffins.

3. In a mixing bowl, whisk together eggs, yogurt, and milk until smooth.

4. Add semolina, flour, baking powder, baking soda, salt, pepper, and oregano (if using). Mix until well combined.

5. Stir in grated zucchini, potatoes, onion, garlic, Parmesan, mozzarella, and parsley. The batter will be thick but moist.

6. Divide the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

7. Bake for 25–30 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.

8. Allow to cool in the tin for 5 minutes before removing. Serve warm, or cool completely and store for later.

Nutrients (per muffin, approx. based on 12 muffins)

• Calories: ~140 kcal

• Protein: 6 g

• Carbohydrates: 15 g

• Sugars: 2 g

• Fat: 6 g

• Saturated Fat: 3 g

• Fiber: 2 g

• Sodium: 220 mg

Why You’ll Love This Recipe

These zucchini and potato semolina muffins are a perfect balance of flavor, texture, and nutrition. They’re cheesy without being heavy, light without being bland, and versatile enough to suit any occasion. They make a great on-the-go snack, a side for dinner, or even a savory breakfast option. The fact that they’re oven-baked makes them healthier than fried options, and the semolina ensures a hearty yet fluffy bite.

The Origins and Inspiration Behind the Dish

Savory vegetable muffins have their roots in European and Mediterranean home cooking, where zucchini, potatoes, and semolina are staple ingredients. These muffins take inspiration from traditional zucchini fritters and potato cakes but transform them into a modern, oven-baked version that’s easier to prepare and healthier. Adding cheese brings in richness, while the semolina gives them structure, bridging comfort food with wholesome eating.

Ingredient Spotlight

Zucchini is the star vegetable, known for its mild taste and ability to absorb flavors beautifully. Potatoes add substance and a creamy texture when baked. Semolina is the game-changer—it makes the muffins more filling and provides a slightly nutty flavor. Cheese brings it all together, with Parmesan for sharpness and mozzarella for melty, gooey goodness. Fresh parsley lightens the flavor and adds a pop of freshness.

Storage and Reheating Tips

These muffins are excellent for meal prep. Store cooled muffins in an airtight container in the refrigerator for up to 4 days. To reheat, pop them in a preheated oven at 160 °C (320 °F) for 8–10 minutes, or microwave for 30–40 seconds if you’re short on time. They also freeze well—wrap individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat directly from frozen in the oven until warmed through.

Common Variations to Try

• Spicy Version: Add a pinch of chili flakes or chopped jalapeños.

• Herb Lovers’ Muffins: Swap parsley for dill, basil, or cilantro.

• Cheese Variations: Use cheddar, feta, or gouda for different flavors.

• Extra Veggies: Incorporate grated carrots, spinach, or corn for added nutrition.

• Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend.

Pairing Recommendations

These savory muffins pair beautifully with a fresh salad, roasted vegetables, or a light soup. They also make an excellent side for grilled chicken or fish. For dipping, serve with cucumber-dill yogurt sauce, sour cream, or even a light tomato salsa. For drinks, pair with iced tea, sparkling water, or a crisp white wine.

Health Benefits

This recipe sneaks in a good amount of vegetables, making it an easy way to boost daily fiber intake. Zucchini is low in calories and rich in antioxidants, while potatoes provide potassium and slow-releasing carbohydrates. Semolina is a source of protein and iron, and cheese offers calcium and extra protein. Together, they form a balanced, nutrient-packed bite that fuels energy while satisfying cravings.

Conclusion

Baked cheesy zucchini & potato semolina muffins are a fantastic addition to any meal plan. They’re nutritious, flavorful, and convenient—ideal for busy lifestyles without compromising on taste. Whether you’re making them for your family, prepping snacks for the week, or serving them at a gathering, these muffins will always be a hit. With their cheesy center, golden top, and moist texture, they’re the kind of recipe you’ll find yourself coming back to again and again.