Name: Crispy Parmesan Zucchini Potato Muffins
Ingredients: 2 medium zucchinis, grated and squeezed dry; 2 medium potatoes, peeled and grated; 1 cup grated Parmesan cheese; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1/4 cup chopped fresh parsley; 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil

Description

Savory muffins made with shredded zucchini, potatoes, and Parmesan cheese, baked to a crispy golden brown.

Ingredients

Scale

For the Crust:

2 medium zucchinis, grated and squeezed dry
2 medium potatoes, peeled and grated
1 cup grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs, beaten
1/4 cup chopped fresh parsley
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

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Instructions

1. Prepare the Crust:

Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
In a large bowl, combine grated zucchini, potatoes, Parmesan, flour, eggs, parsley, garlic powder, salt, and pepper. Mix until well combined.
Spoon the mixture into the prepared muffin tin, pressing down lightly. Drizzle with olive oil.
Bake for 25-30 minutes, or until golden brown and crispy on top. Let cool for 5 minutes before serving.

Notes

You can customize the seasonings to taste.