Ingredients
- 1 medium zucchini, grated
- 1 medium potato, peeled and grated
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup all-purpose flour or breadcrumbs
- 1 large egg, beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
- 2 tablespoons olive oil or melted butter (for brushing)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). Grease a muffin tin or line it with muffin liners.
- Prepare veggies: Grate the zucchini and potato. Place them in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is important for crispy muffins!
- Mix ingredients: In a large bowl, combine the grated zucchini and potato with Parmesan, cheddar (if using), flour (or breadcrumbs), beaten egg, garlic powder, onion powder, salt, pepper, and parsley. Mix until well combined.
- Fill muffin tin: Spoon the mixture evenly into the prepared muffin cups, pressing down lightly to pack them. Brush the tops with olive oil or melted butter for extra crispiness.
- Bake: Bake for 20–25 minutes, or until the tops are golden brown and the edges are crispy.
- Cool & serve: Let the muffins cool in the tin for a few minutes, then carefully remove and serve warm.
✨ Tip: These muffins are great for meal prep and taste delicious dipped in sour cream or your favorite sauce!
Would you like a version with extra spices or a dipping sauce suggestion?