- Grate the zucchini and potato using a box grater. Place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Excess moisture can make the muffins soggy.
STEP 3: MIX THE INGREDIENTS
- In a large mixing bowl, combine the grated zucchini, grated potato, cheddar cheese, 2 tablespoons of Parmesan cheese, flour, egg, green onions, garlic, salt, pepper, and oregano (if using). Mix until well combined.
STEP 4: FILL THE MUFFIN TIN
- Divide the mixture evenly among the 12 muffin cups, pressing down gently to compact the mixture and create a flat top.
STEP 5: ADD THE TOPPING
- Brush the tops of the muffins with melted butter and sprinkle the remaining 2 tablespoons of Parmesan cheese evenly over each muffin.
STEP 6: BAKE
- Bake for 20–25 minutes , or until the tops are golden brown and crispy, and the muffins are cooked through.
- Let the muffins cool in the pan for 5 minutes before carefully removing them.
STEP 7: SERVE
- Serve warm as a snack, appetizer, or side dish. Garnish with additional chopped green onions or fresh herbs if desired.
Why This Recipe Works
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