Crispy Parmesan Zucchini Potato Muffins

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

Prepare vegetables: Grate zucchini and potatoes. Squeeze out excess water using a clean kitchen towel or paper towels.

Mix wet ingredients: In a large bowl, whisk together eggs and milk.

Combine dry ingredients: Add garlic powder, onion powder, oregano, Parmesan, flour, salt, and pepper to the wet mixture. Stir until smooth.

Add vegetables: Fold in the grated zucchini and potatoes until evenly combined.

Fill muffin tin: Spoon mixture into prepared muffin tin, filling each cup about 3/4 full.

Bake: Bake for 25–30 minutes, or until golden brown and firm to the touch.

Cool & serve: Let muffins cool slightly before removing from the tin. Enjoy warm or at room temperature.

Serving and Storage Tips