Ingredients (Makes about 18–20 muffins)
- 3 medium zucchinis, grated (about 3 cups)
- 3 medium potatoes, grated (about 3 cups)
- 1 teaspoon salt (for drawing out moisture)
- 1 medium onion, finely chopped
- 3 large eggs, lightly beaten
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella (optional for extra cheesiness)
- 1 cup breadcrumbs (plain or Italian style)
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional for flavor and color)
- ¼ cup olive oil or melted butter
- Cooking spray or oil for greasing muffin tins
Instructions
- Prep the veggies:
- Grate the zucchini and potatoes using a box grater.
- Sprinkle them with 1 teaspoon of salt and place in a colander for 10–15 minutes to draw out excess moisture.
- After resting, wrap the grated mix in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. (This step makes the muffins crispier!)
- Preheat oven:
- Set to 400°F (200°C).
- Grease or line muffin tins with paper liners, or spray with cooking spray.
- Mix the base:
- In a large bowl, combine grated zucchini, potatoes, and onion.
- Add eggs, Parmesan, mozzarella (if using), breadcrumbs, flour, baking powder, garlic powder, black pepper, paprika, and olive oil.
- Mix until all ingredients are evenly combined — the batter should be thick and slightly sticky.
- Scoop and bake:
- Spoon the mixture into muffin tins, filling each about ¾ full.
- Press down gently with a spoon to pack the mixture tightly (helps them hold shape).
- Sprinkle a little extra Parmesan on top for a golden crust.
- Bake:
- Bake for 25–30 minutes, or until golden brown and crispy around the edges.
- Let them cool for 5 minutes before removing from the pan.
- Optional crisp-up:
- For extra crunch, you can broil them on high for 2–3 minutes at the end — just watch closely!
Serving Suggestions**
- Serve warm with sour cream, garlic yogurt dip, or spicy ketchup.
- Great with grilled meats, soups, or as a vegetarian snack.
- Store leftovers in an airtight container and reheat in an oven or air fryer for crispiness.
Tips for Best Results
- Make sure to squeeze out all liquid from zucchini and potatoes — that’s the secret to crisp muffins.
- Add chopped herbs like parsley, chives, or dill for extra flavor.
- Substitute part of the potato with sweet potato for a slightly sweet twist.
