Description
Savory muffins combining grated zucchini and potato with Parmesan cheese, perfect as a snack or side dish.
Ingredients
Scale
For the Crust:
- 2 medium zucchini, grated
- 2 medium potatoes, peeled and grated
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- Place grated zucchini and potato in a clean kitchen towel; squeeze out excess moisture.
- In a large bowl, combine squeezed zucchini and potato with Parmesan cheese, eggs, flour, parsley, garlic, salt, pepper, paprika, and olive oil. Mix well.
- Divide the mixture evenly among the muffin cups, pressing down lightly.
- Bake for 20-25 minutes, until golden brown and set. Let cool in the pan for 5 minutes, then transfer to a wire rack.
- Serve warm or at room temperature.
Notes
You can customize the seasonings to taste.