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–+ servings
Crispy Potato Zucchini Cups

Crispy Potato Zucchini Cups: Easy, Flavorful, and Baked to Perfection

Crispy Potato Zucchini Cups are a delicious baked treat that combines potatoes and zucchini for a flavorful snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 4 cups
Calories 123 kcal

Equipment

  • muffin tray

Ingredients
  

vegetables

  • 1 medium zucchini grated
  • 1 medium potato peeled and grated
  • 2 large eggs lightly beaten
  • ½ cup parmesan cheese grated
  • ½ cup flour of choice
  • ½ cup almond flour
  • 1 cup mozzarella cheese shredded
  • 2 stalks scallions chopped
  • ½ teaspoon Italian herb seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon pepper

Instructions
 

Preparation

  • 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. Store leftovers in an airtight container in your fridge for up to 4 days. Reheat in a pan or in a mini oven.

Nutrition

Serving: 1cupCalories: 123kcalCarbohydrates: 6gProtein: 7gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 38mgSodium: 144mgPotassium: 133mgFiber: 2gSugar: 1gVitamin A: 192IUVitamin C: 6mgCalcium: 114mgIron: 1mg
Keyword baked snacks, crispy potato zucchini cups, easy appetizers, potato recipes, veggie cups, Zucchini Recipes
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