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 grated parmesan
- 1/2 cup flour of choice
- 1/2 cup almond flour
- 1 cup 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.
Nutrition
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