Ingredients
Scale
- 2 large eggs
- Salt and pepper to taste
- 1/2 tsp baking powder
- 1 medium zucchini (about 1 ½ cups shredded)
- 1 medium potato (about 1 ½ cups shredded)
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose or gluten-free flour
- 2 cloves garlic, minced
- 1/4 cup chopped green onions or chives
- 1 tsp dried oregano or Italian seasoning
- Olive oil or cooking spray (for greasing muffin tin)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Grate zucchini and potato. Squeeze out excess moisture using a clean towel.
- In a large bowl, whisk eggs. Add zucchini, potato, Parmesan, garlic, green onions, herbs, salt, pepper, flour, and baking powder. Mix until combined.
- Divide mixture evenly into muffin tin, pressing lightly to compact.
- Bake for 25–30 minutes, until muffins are golden brown and crisp at the edges.
- Cool for a few minutes before removing from tin. Serve warm or store for later.
Notes
- Squeeze out as much water as possible from the zucchini and potato for crisp results.
- Use gluten-free flour or almond flour for dietary needs.
- Great for meal prep — reheat in oven or air fryer to keep them crispy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snacks, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 1g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg