My cookbook is here! 
My recipe for Crispy Potato Zucchini Cups is loaded with potatoes, zucchini and cheese. They are so good, they’ll be gone before you know it.
These potato and zucchini cups are super crispy on the outside and yummy delicious on the inside. When you bake these, your house will smell amazing! And your family will devour them, just like mine did!
The absolute must mention of this recipe is that you squeeze those zucchini shreds completely dry. It took a lot squeezing, but it works! For the potato shreds, I simply patted them dry with some paper towels.
If you like this recipe you will love my Easy Cheesy Zucchini Bites or my 2 Ingredient Cheese Stuffed Potato Cakes!
You can use any type of flour here, like all purpose flour, oat flour, almond flour or potato starch. However, if you use potato starch, I would use only 1/4 cup potato starch.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Crispy Potato Zucchini Cups
Ingredients
- 1 medium zucchini, grated
- 1 medium potato, peeled + grated
- 2 eggs, lightly beaten
- 1/2 cup (50 g) grated parmesan
- 1/2 cup (62.5 g) flour, of choice
- 1/2 cup (56 g) almond flour
- 1 cup (112 g) mozzarella, shredded
- 2 scallions, chopped
- 1/2 tsp each Italian herb seasoning, garlic powder, onion powder + salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 375℉ (or 190℃). Grease or line your muffin tray.
- IMPORTANT: You must squeeze out the zucchini shreds VERY WELL. For the Potato Shreds, pat them dry well.
- In a large bowl lightly beaten your eggs and then add in almond flour, parmesan, flour, seasonings and mix until just combined. Fold in your zucchini, potato, scallions and mozzarella. I had to use my hands to fully incorporate everything.
- Evenly distribute the mixture to your muffin tray. Bake for 20-25 minutes or until golden brown on top.
Notes
- You can use any flour or starch for this recipe. I used oat flour.
- Store leftovers in an airtight container in your fridge for up to 4 days. Reheat in a pan or in a mini oven.
- Zucchini should come out to about 1 1/2 cups squeezed.
- Potato shreds should come out to about 2 cups dried.
These were soooo good. I used a leftover baked potato and since my zucchini was on the small size I used less flour. Thank you so much for the recipe. Yummy!
Hi Grammy, I’m so glad you loved the cups! Thanks for sharing your feedback with us!
Wondering about using sweet potatoe?! Anyone tried that?