Here is a recipe for Crispy Parmesan Zucchini Potato Muffins:
Ingredients:
1 medium zucchini, grated and squeezed dry
1 medium potato, grated and squeezed dry
½ cup shredded Parmesan cheese
1 egg, beaten
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
Optional: ½ cup shredded mozzarella, ½ tsp onion powder, 1 tsp Italian seasoning, ½ cup panko breadcrumbs
Instructions:
Preparation: Preheat oven to 400°F (200°C) and grease a muffin tin.
Combine Ingredients: In a bowl, mix the grated zucchini, potato, Parmesan cheese, egg, salt, pepper, and garlic powder. If using, add mozzarella, onion powder, Italian seasoning, and panko breadcrumbs and mix well.
Fill Muffin Tin: Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full, and press down slightly to compact them.
Bake: Bake for 20-25 minutes, or until the tops are golden brown and crispy.
Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve as a side dish or snack.
