Ingredients:
- 1 medium zucchini (about 1 cup grated)
- 1 medium potato (Yukon gold or russet, about 1 cup grated)
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese (optional for extra cheesiness)
- 1/4 cup panko breadcrumbs (plus more for topping)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- Optional: 1 tablespoon chopped fresh herbs (parsley, chives, or dill)
- Cooking spray or oil, for greasing
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Instructions:
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin well or line with silicone liners.
- Grate the zucchini and potato using a box grater. Place both in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible — this is crucial for crispiness.
- In a large bowl, combine the grated zucchini and potato with:
- Eggs
- Parmesan
- (Optional cheddar)
- Panko
- Flour
- Baking powder
- Garlic powder
- Onion powder
- Salt & pepper
- Fresh herbs (if using)
- Mix well until everything is evenly combined.
- Divide the mixture evenly among the muffin cups. Press down firmly in each cup to compact the mixture (this helps with the crispy texture).
- Sprinkle a small pinch of extra panko and Parmesan on top of each muffin for a crispy topping.
- Bake for 30–35 minutes, or until golden brown and crisp on the edges.
- Let cool in the tin for 5 minutes, then gently run a knife around the edges and lift out. Serve warm or at room temp.
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Serving Suggestions:
- Serve with sour cream, Greek yogurt dip, or marinara sauce.
- Great as a side dish, lunchbox item, or appetizer.