Ingredients
Scale
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 medium potato, peeled and grated
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup green onions, chopped (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- Cooking spray or olive oil for greasing
Instructions
- Preheat oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil.
- Grate the zucchini and potato, then squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth.
- In a large bowl, combine the grated vegetables with Parmesan cheese, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir until well combined.
- Spoon the mixture into the prepared muffin tin, pressing down firmly to pack tightly.
- Bake for 20-25 minutes or until golden brown and crispy on top. Let cool in the pan for 5 minutes before removing. Serve warm.
Notes
Squeezing out moisture from the vegetables is crucial for crispiness. For extra crunch, top with a sprinkle of breadcrumbs before baking. Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a pan or oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 100
- Sugar: 1g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg