Crispy Parmesan Zucchini Potato Muffins

Ingredients:

• 1 medium zucchini, grated and excess moisture squeezed out
• 1 medium potato, grated and excess moisture squeezed out
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese (optional for extra gooeyness)
• 2 large eggs
• 1/4 cup almond flour or all-purpose flour
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried Italian herbs or parsley (optional)
• Cooking spray or olive oil for greasing muffin tin

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Instructions:

1. Preheat oven:
   Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil.
2. Prepare vegetables:
   • Grate zucchini and potato. Squeeze out excess liquid using a clean kitchen towel or paper towels.
3. Mix ingredients:
   • In a large bowl, combine zucchini, potato, Parmesan, mozzarella (if using), eggs, flour, garlic, salt, pepper, and herbs. Mix until fully incorporated.
4. Fill muffin tin:
   • Spoon the mixture evenly into the prepared muffin tin, pressing down slightly to compact.
5. Bake:
   • Bake for 25–30 minutes until the tops are golden brown and the muffins are firm to the touch.
6. Serve:
   • Let cool for a few minutes before removing from the tin.
   • Serve warm as a snack, side dish, or light breakfast.