Crispy Vegetable Parmesan Muffins (Print Version)

# Ingredients:

→ Vegetables

01 - Medium zucchini, grated - 1
02 - Medium potato, peeled and grated - 1
03 - Green onions, chopped - ¼ cup (optional)

→ Dry Ingredients

04 - Grated Parmesan cheese - 1 cup
05 - All-purpose flour - ½ cup
06 - Garlic powder - ½ teaspoon
07 - Onion powder - ½ teaspoon
08 - Salt - ½ teaspoon
09 - Black pepper - ¼ teaspoon
10 - Paprika - ¼ teaspoon

→ Wet Ingredients

11 - Large eggs - 2
12 - Cooking spray or olive oil for greasing

# Instructions:

01 - Preheat oven to 375°F. Grease a muffin tin with cooking spray or olive oil.
02 - Grate zucchini and potato, squeeze out excess moisture using kitchen towel or cheesecloth.
03 - Combine grated vegetables with Parmesan, flour, eggs, green onions, and all seasonings until well mixed.
04 - Spoon mixture into muffin cups, filling each ¾ full.
05 - Bake 20-25 minutes until golden brown and toothpick comes out clean. Cool 5 minutes in tin, then transfer to wire rack.

# Notes:

01 - Best served warm or room temperature
02 - Can substitute green onions with other herbs
03 - Important to squeeze out vegetable moisture

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