Crispy Parmesan Zucchini Potato Muffins

Ingredients

• 1 medium zucchini (about 1 cup shredded)

• 1 medium russet potato (about 1 cup shredded)

• 1/2 cup grated Parmesan cheese

• 1/2 cup shredded sharp cheddar (or mozzarella)

• 2 eggs

• 1/4 cup breadcrumbs (Panko for extra crunch)

• 2 tbsp all-purpose flour (or almond flour for GF)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt & pepper, to taste

• Optional: fresh herbs (like parsley or chives), chopped

• Olive oil or cooking spray (for greasing muffin tin)

Instructions

1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with silicone liners.

2. Prep the veggies:

   • Shred the zucchini and potato using a box grater.

   • Place in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible (important for crispiness).

3. Mix:

   • In a large bowl, combine shredded zucchini, potato, Parmesan, cheddar, eggs, breadcrumbs, flour, garlic powder, onion powder, salt, pepper, and herbs (if using).

   • Mix until well combined. It should be moist but not wet.

4. Scoop and pack:

   • Spoon the mixture into the muffin cups, filling them to the top. Press down lightly to compact the mixture (helps with crisping and shape).

5. Bake:

   • Bake for 25–30 minutes until golden brown and crispy on the edges. Add 2–3 minutes under the broiler at the end for extra crispiness if desired.

6. Cool slightly:

   • Let cool for 5 minutes before removing. Use a butter knife to gently loosen if needed.

Serving Suggestions

• Serve with sour cream, Greek yogurt dip, or marinara.

• Great warm or at room temperature.

• Can be made ahead and reheated in a toaster oven.