Crispy Parmesan Zucchini Potato Muffins

Instructions

1. Preheat your oven to 400°F (200°C). Grease a muffin tin with cooking spray or a bit of oil.
2. Place the grated zucchini and potato in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This helps the muffins get crispy!
3. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, oregano, salt, and pepper.
4. Add the zucchini, potato, Parmesan, cheddar (if using), and breadcrumbs. Mix until well combined.
5. Spoon the mixture into the muffin tins, pressing down slightly to compact.
6. Bake for 25–30 minutes, or until golden brown and crispy on top.
7. Let cool for 5 minutes before removing from the tin. Serve warm with sour cream, ranch, or marinara on the side.