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These crunchy zucchini potato Parmesan cups turn basic veggies into tasty bites you'll want for any meal of the day. When grated zucchini meets potato, you get an amazing texture, while the Parmesan brings a rich, salty kick that makes these treats utterly irresistible.
I whipped up these cups when zucchini took over my garden last year, and now they're a must-have at our house. My hubby always asks me to make them whenever we host a morning get-together, and they vanish faster than I can serve them.
Ingredients
- Zucchini: pick medium ones that aren't bitter and add nice moisture
- Potatoes: go with russets for the ideal starchy foundation
- Parmesan cheese: grate it yourself for tastier results and those wonderful crispy bits
- Breadcrumbs: gives that nice bite and holds everything in place
- Eggs: keeps it all together and builds the framework
- Flour: builds body and soaks up extra wetness
- Garlic and onion powder: adds flavor without chunks that might put off little eaters
- Dried oregano: brings an Italian touch that works beautifully with the cheese
- Olive oil: brushed on the tin to make the outside nice and crispy
Step-by-Step Instructions
- Prep the vegetables:
- Take your zucchini and potatoes and shred them with the big holes on your grater. You want about 2 cups of each. The trick is getting rid of extra water by wrapping them in a clean dish towel and squeezing hard until they feel pretty dry. Miss this step and you'll end up with mushy cups.
- Create the base mixture:
- Toss your squeezed veggies with the flour, cheese, breadcrumbs and all your dry spices. Mix with a fork so everything gets coated evenly. The dry stuff will wrap around the veggies and stop them from sticking together in clumps.
- Add wet ingredients:
- Beat your eggs and milk till they're bubbly, then pour over your veggie mix. There should be just enough liquid to hold things together. If it feels too dry, add a spoon more milk. Stir until you've got thick stuff that stays in shape when you scoop it up.
- Fill the muffin tin:
- Grab a cookie scoop or big spoon and drop equal amounts into 12 muffin spots. Push down lightly with the back of your spoon to pack them a bit, but don't push too hard or they won't cook all the way through.
- Bake to perfection:
- Put your tin on the middle shelf of your hot oven. After 15 minutes, turn the pan around so they brown the same all over. They're done when the tops look golden and the edges start pulling away from the sides. Stick a toothpick in - it should come out clean.
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The Parmesan really makes these cups shine. I found out that using cheese you grate yourself instead of the pre-shredded stuff totally changes how good they taste and feel. The first batch I made for my husband's mom had her shocked when I told her they were mostly veggies - she thought they were much more indulgent!
Make Ahead Options
These savory cups work great for weekly meal planning. Let them cool all the way down before you put them in a sealed container in the fridge, where they'll last about 5 days. When you want to eat them, warm them up in a 350°F oven for around 10 minutes or pop them in the microwave for 30 seconds if you're rushing. They taste way better heated in the oven since it brings back that nice crunch.
Clever Substitutions
You can play around with this recipe quite a bit. Need gluten free? Just swap the regular flour for a gluten free mix at the same amount and grab some gluten free breadcrumbs. Can't do dairy? Skip the Parmesan and try nutritional yeast for that rich taste. And feel free to switch up the herbs - maybe basil, thyme, or rosemary depending on what else you're eating them with.
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Serving Suggestions
These cups go with pretty much anything. Enjoy them hot for breakfast next to some scrambled eggs and fruit. At lunch, they're great with a bowl of soup or a fresh salad. For dinner, use them instead of dinner rolls. My favorite way to serve them is with a small spoonful of sour cream and snipped chives on top when friends come over.
Storage Tips
After they cool down, store your cups in one layer in a sealed container with paper towels underneath to catch extra moisture. They'll stay good in the fridge for up to 5 days. Want to freeze them? Wrap each one in plastic, then put them all in a freezer bag and push out all the air before you seal it. They'll keep frozen for up to 3 months.
Frequently Asked Questions
- → What’s the trick to keeping them crispy?
For crispy results, squeeze out every bit of water from the zucchini and potatoes. Also, don’t overfill your muffin cups, and bake in a fully preheated oven.
- → Is a gluten-free version possible?
Absolutely! You can switch all-purpose flour for a gluten-free blend. Just make sure it's measured as a 1:1 replacement.
- → What should I serve these with?
They’re great with a dollop of sour cream or yogurt dip. You can also pair them with salads, soups, or roasted meat dishes.
- → Can I prep the batter ahead of time?
Yes, prep the batter and store it in the fridge for up to 12 hours. Bake just before serving for the best crunch.
- → How do I store leftovers?
Leftover bites can be kept in an airtight container in the fridge for three days. Reheat them in the oven or air fryer to regain their crispy texture.