Crispy Parmesan Zucchini Potato Muffins

Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out any excess moisture. This will prevent the muffins from becoming too soggy.

Make the Muffin Batter:

In a large mixing bowl, whisk the eggs and milk together. Add the garlic powder, onion powder, dried oregano, salt, and pepper. Stir in the mashed potatoes, grated zucchini, grated Parmesan cheese, and flour. Mix everything until well combined.

Preheat the Oven:

Preheat the oven to 375°F (190°C). Grease a muffin tin with olive oil or line it with paper muffin liners.

Fill the Muffin Tin:

Spoon the muffin batter evenly into the muffin tin, filling each cup about 3/4 full. Sprinkle extra Parmesan cheese on top of each muffin for a crispy, cheesy finish.

Bake the Muffins:

Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and crispy on top. A toothpick inserted into the center should come out clean when done.

Cool and Serve:

Allow the muffins to cool slightly before removing them from the muffin tin. Serve warm and enjoy!

Serving and Storage Tips: