Ingredients
- 2 medium zucchinis, grated
- 2 medium potatoes, grated
- 1 teaspoon salt (for drawing out moisture)
- 1 large egg
- ½ cup grated Parmesan cheese
- ½ cup shredded cheddar cheese (optional for extra flavor)
- ¼ cup breadcrumbs (panko or regular)
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon dried Italian herbs (optional)
- Olive oil spray (for muffin tin)
Instructions
- Preheat oven to 200°C (400°F) and lightly grease or spray a 12-hole muffin tin with olive oil.
- Grate zucchini and potatoes, place them in a large bowl, sprinkle with 1 teaspoon salt, and let sit for 10 minutes.
- Using a clean kitchen towel or cheesecloth, squeeze out as much moisture as possible.
- Transfer the mixture to a clean bowl and add egg, Parmesan, cheddar (if using), breadcrumbs, flour, garlic powder, pepper, and Italian herbs. Mix until well combined.
- Spoon the mixture evenly into the muffin tin, pressing down slightly to compact them.
- Bake for 20–25 minutes, or until golden brown and crispy on the edges.
- Let cool for 5 minutes before removing from the tin to keep them intact.
- Serve warm with sour cream, Greek yogurt, or marinara sauce for dipping.
Tip: For extra crispiness, place muffins under the broiler for 2–3 minutes after baking.
If you like, I can also make you a quick no-egg version of this recipe. That way it’s perfect for vegetarians who avoid eggs.