Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C) . Grease a 12-cup muffin tin or line it with silicone muffin liners for easy removal.
Step 2: Prepare the Zucchini and Potato
Grate the zucchini and potato using a box grater. Place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Excess moisture can make the muffins soggy.
Step 3: Mix the Ingredients
In a large mixing bowl, combine the grated zucchini, grated potato, cheddar cheese, 2 tablespoons of Parmesan cheese, flour, egg, green onions, garlic, salt, pepper, and oregano (if using). Mix until well combined.
Step 4: Fill the Muffin Tin
Divide the mixture evenly among the 12 muffin cups, pressing down gently to compact the mixture and create a flat top.
Step 5: Add the Topping
Brush the tops of the muffins with melted butter and sprinkle the remaining 2 tablespoons of Parmesan cheese evenly over each muffin.
Step 6: Bake
Bake for 20–25 minutes , or until the tops are golden brown and crispy, and the muffins are cooked through.
Let the muffins cool in the pan for 5 minutes before carefully removing them.
Step 7: Serve
Serve warm as a snack, appetizer, or side dish. Garnish with additional chopped green onions or fresh herbs if desired.
Why This Recipe Works
Zucchini & Potato Combo : The zucchini adds moisture and sweetness, while the potato provides structure and creaminess.
Parmesan Magic : Parmesan cheese not only adds flavor but also creates a crispy, golden crust.
Simple Ingredients : Everyday pantry staples come together to create something extraordinary.
Variations to Try
Add Bacon : Stir in cooked, crumbled bacon for a smoky, savory twist.
Spice It Up : Add red pepper flakes or cayenne for a spicy kick.
Gluten-Free Option : Substitute all-purpose flour with almond flour or a gluten-free flour blend.
Veggie Boost : Add finely chopped spinach, kale, or bell peppers for extra nutrition.
Mini Muffins : Use a mini muffin tin for bite-sized portions perfect for parties.
Tips for Success
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