Crispy Potato Zucchini Cups
  1. Preheat oven to 375℉ (or 190℃). Grease or line your muffin tray.

  2. IMPORTANT: You must squeeze out the zucchini shreds VERY WELL. For the Potato Shreds, pat them dry well.

  3. 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.

  4. Evenly distribute the mixture to your muffin tray. Bake for 20-25 minutes or until golden brown on top.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥟Appetizer

Cuisine🇮🇹Italian

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 40m

Loading...