Ingredients
- 2 medium zucchini, grated
- 2 medium potatoes, peeled and grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/3 cup all-purpose flour (or breadcrumbs for crispier texture)
- 2 large eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- Olive oil or melted butter (for greasing muffin tin)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a muffin tin with olive oil or butter.
- Grate zucchini and potatoes, then place them in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, combine grated zucchini, potatoes, onion, garlic, Parmesan cheese, flour, eggs, salt, pepper, and paprika. Mix until well combined.
- Spoon mixture evenly into muffin cups, pressing down gently to compact.
- Bake for 25–30 minutes, or until golden brown and crispy around the edges.
- Let muffins cool slightly before removing from the tin.
- Serve warm with sour cream, ranch dip, or ketchup.
Would you like me to make this recipe baked or air fryer–friendly version too?
