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Ingredients
Scale
- 1 medium zucchini
- 1 large Russet potato
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- Grate the zucchini and potato and set aside to drain excess moisture.
- Whisk together the flour, baking powder, salt, and pepper in a bowl.
- In a separate bowl, whisk the eggs and olive oil, then fold in the grated vegetables.
- Combine the wet and dry ingredients, being careful not to over-mix.
- Fill the muffin tin three-quarters full with the mixture.
- Bake for 25-30 minutes until golden brown and crispy.
- Let cool before serving.
Notes
Squeeze out excess moisture from the zucchini and potato for crispiness.
Feel free to try different cheeses to alter the flavor.
Use a toothpick to check for doneness; it should come out clean.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 1
- Sodium: 150
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 4
- Cholesterol: 30