Zucchini Potato Parmesan (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 small onion, chopped finely
02 -
2 garlic cloves, minced
03 -
2 medium potatoes, grated
04 -
2 medium zucchinis, grated
→ Dry Mix
05 -
A pinch of salt and pepper (adjust to your taste)
06 -
1 teaspoon of baking powder
07 -
1/2 cup grated Parmesan cheese
08 -
1/2 cup plain flour
→ Liquid Ingredients
09 -
1/4 cup of vegetable oil
10 -
2 big eggs, beaten lightly
→ Toppings
11 -
Some sour cream for topping
12 -
Chopped fresh chives for decoration
# Instructions:
01 -
Heat your oven to 375°F (190°C). Grease your muffin tray or use paper liners for easier cleanup.
02 -
Grab a clean towel or cheesecloth and wrap your grated potatoes and zucchini inside. Twist it tightly to remove extra moisture—you want those veggies nice and dry for better muffins.
03 -
Dump the squeezed veggies, onion, and garlic into a big bowl. Toss in the Parmesan, flour, baking powder, eggs, and a good sprinkle of seasoning. Stir everything together, then add the oil and mix until combined.
04 -
Fill your muffin cups about 3/4 full with the mixture. Bake for 20 to 25 minutes. When it's golden and a toothpick comes out clean, they’re done!
05 -
Take the tin out and let the muffins sit a few minutes before transferring them to a rack to cool. Serve 'em warm with a dollop of sour cream and a sprinkle of fresh chives on top.
# Notes:
01 -
Want them crispier? Stick them under your broiler for a few minutes after baking.
02 -
Cut down prep time by using a food processor to grate the potatoes and zucchini.