Name: Crispy Parmesan Zucchini Potato Muffins
Ingredients: 2 medium zucchinis, grated and squeezed dry; 2 medium potatoes, peeled and grated; 1/2 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, crispy muffins made with shredded zucchini and potato, mixed with Parmesan cheese and herbs, perfect as a side dish or snack.

Ingredients

Scale

For the Crust:

2 medium zucchinis, grated and squeezed dry
2 medium potatoes, peeled and grated
1/2 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) and grease a muffin tin.
In a large bowl, combine grated zucchini, potatoes, Parmesan, flour, eggs, parsley, garlic powder, salt, and pepper. Mix well.
Spoon the mixture into the muffin tin, pressing down lightly. Drizzle with olive oil.
Bake for 25-30 minutes until golden and crispy on top.
Let cool for 5 minutes before removing from the tin. Serve warm.

Notes

You can customize the seasonings to taste.