Crispy Potato Zucchini Cups
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!
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 may also like these Broccoli Cheddar Smashed Potato Cups
- 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.
Calories: 123kcal, Carbohydrates: 6g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 38mg, Sodium: 144mg, Potassium: 133mg, Fiber: 2g, Sugar: 1g, Vitamin A: 192IU, Vitamin C: 6mg, Calcium: 114mg, Iron: 1mg
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