Name: Crispy Parmesan Zucchini Potato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 medium zucchinis, grated and squeezed dry; 2 medium potatoes, peeled and grated; 1 cup grated Parmesan cheese; 1/2 cup all-purpose flour; 2 large eggs, beaten; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil for greasing

Description

Savory, golden-brown muffins made with grated zucchini and potatoes, mixed with Parmesan cheese and herbs, baked until crispy on the outside and tender inside. Perfect as a snack or side dish.

Ingredients

2 medium zucchinis, grated and squeezed dry
2 medium potatoes, peeled and grated
1 cup grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs, beaten
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil for greasing

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Instructions

Preheat oven to 375°F (190°C). Grease a muffin tin with olive oil.
In a large bowl, combine grated zucchini, potatoes, Parmesan, flour, eggs, garlic, oregano, salt, and pepper. Mix well.
Spoon the mixture into the muffin tin, pressing down lightly to form muffin shapes.
Bake for 25-30 minutes until golden brown and crispy on top.
Let cool for 5 minutes before removing from tin. Serve warm.

Notes

You can customize the seasonings to taste.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Main
Cuisine: American