Zucchini Parmesan Bites (Print Version)

# Ingredients:

01 - 2 large eggs
02 - 1/2 cup of Parmesan cheese, finely grated
03 - 2 medium potatoes, grated and peeled
04 - 1/4 cup breadcrumbs
05 - 1/4 teaspoon ground pepper
06 - 2 medium zucchinis, shredded
07 - 1/4 cup of milk
08 - 1 teaspoon garlic powder
09 - 1 cup plain flour
10 - 1/2 teaspoon oregano (dried)
11 - 1 teaspoon onion powder
12 - 2 tablespoons olive oil (for pan prepping)
13 - 1/4 teaspoon salt

# Instructions:

01 - Set your oven to 375°F (190°C) to heat up. Grease the muffin tray with some olive oil or stick in paper liners if you have them.
02 - Toss the shredded zucchini and potato into a big bowl. Use a kitchen towel or cheesecloth to squeeze out as much water as you can.
03 - Throw in the flour, Parmesan, breadcrumbs, garlic powder, onion powder, oregano, salt, and pepper. Mix well so it’s all combined.
04 - In another bowl, beat the eggs and milk. Pour this into the bowl with the dry mix, stirring it all up until it’s evenly blended.
05 - Scoop the batter into each section of the muffin tray. Fill them about three-quarters full so there’s room to rise.
06 - Bake them for roughly 25 to 30 minutes. They’re done when the tops are golden and the edges look crisp.
07 - Give the muffins a minute or two to cool down before you pop them out of the tray. Best enjoyed warm!

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