Crispy Parmesan Zucchini Potato Muffins

Step 1

Preheat your oven to 400°F (200°C) and lightly grease a standard 12-cup muffin tin, or line with paper liners.

Step 2

Start by grating your zucchinis. Place the grated zucchini into a clean tea towel, then squeeze out as much moisture as you can.

Step 3

In a large bowl, whisk together the eggs and milk until smooth. Stir in the garlic powder, onion powder, dried oregano, salt, and pepper, mixing well to distribute the seasonings.

Step 4

Fold in the squeezed zucchini, mashed potatoes, Parmesan cheese, cheddar cheese (if using), and breadcrumbs. Gently mix until everything is well combined.

Step 5

Spoon the mixture evenly into your prepared muffin tin, filling each cup to the top and pressing down gently to help them hold shape.

Step 6

Sprinkle a pinch of extra breadcrumbs or Parmesan on top of each muffin for added crunch (optional).

Step 7

Bake in the preheated oven for 22-25 minutes, or until the muffins are golden brown on top and slightly crispy at the edges.

Step 8

Let the muffins cool in the tin for 5 minutes before carefully removing them. Serve warm and enjoy!