Crispy Parmesan Zucchini Potato Muffins

Ingredients:

• 1 medium zucchini, grated

• 1 medium potato, grated

• 1/2 cup grated Parmesan cheese

• 1 egg

• 1/2 tsp garlic powder

• Salt & pepper to taste

• Optional: 1/4 tsp Italian seasoning or chopped fresh herbs

• Olive oil spray or melted butter (for greasing)

Instructions:

1. Prep the Veggies:

   • Grate the zucchini and potato.

   • Place both in a clean kitchen towel or cheesecloth and squeeze out as much water as possible (this step is key to getting them crispy!).

2. Mix It Up:

   • In a bowl, combine the grated veggies, Parmesan, egg, garlic powder, salt, pepper, and any herbs you’re using. Mix until fully combined.

3. Portion into Muffin Tin:

   • Grease a muffin pan with olive oil spray or butter.

   • Scoop the mixture evenly into each cup and press it down slightly to form compact muffins.

4. Bake or Air Fry:

   • Oven method: Bake at 400°F (200°C) for 20–25 minutes, until golden and crispy on the edges.

   • Air fryer method: Use silicone muffin cups or a small muffin tin that fits your air fryer. Cook at 375°F (190°C) for 12–15 minutes until crispy.

5. Cool & Serve:

   • Let them cool slightly before removing from the pan. Serve warm with sour cream, ranch, or a sprinkle of extra Parm on top.

🔥 Tips:

• Add shredded cheese like mozzarella for extra gooeyness.

• Throw in chopped cooked bacon or ham for a protein boost.