Crispy Parmesan Zucchini Potato Muffins

Bereiding

1. 1

   Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with olive oil.

2. 2

   Grate the zucchini and potatoes, then squeeze out excess moisture using a clean kitchen towel.

3. 3

   In a large bowl, mix the grated zucchini and potatoes with Parmesan cheese, flour, eggs, garlic, onion powder, salt, pepper, and parsley until well combined.

4. 4

   Spoon the mixture evenly into the prepared muffin tin, pressing down gently to pack.

5. 5

   Bake for 25–30 minutes, or until the tops are golden brown and crispy.⏱ 30 min

6. 6

   Let cool slightly before removing from the muffin tin. Serve warm or at room temperature.