Parmesan Zucchini Potato Muffins

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Coat a nonstick muffin pan with cooking spray or rub it with oil.

2. 2

   Place the shredded zucchini and potato in a cheesecloth and wrap the cloth around the vegetables. Over a bowl, squeeze them to remove as much water as possible. Open the cheesecloth, squeeze handfuls of the vegetables to extract more water, then return them to the cheesecloth to rest.

3. 3

   Add the drained vegetables, Parmesan cheese, flour, eggs, onion, garlic powder, onion powder, salt, black pepper, and paprika to a bowl; stir until thoroughly combined. Fill the muffin cups about 3/4 full with the mixture.

4. 4

   Bake in the preheated oven until golden brown and a toothpick inserted near the center comes out clean, 20 to 25 minutes. Let stand for 5 minutes, then remove from the muffin pan.

• Calories 85.98 kcal Low Source
• Protein 5.59 g Moderate
• Carbs 8.87 g Moderate
• Total Fat 3.39 g Low Source
• Saturated Fat 1.87 g Moderate
• Trans Fat 0.01 g High
• Cholesterol 46.35 mg Moderate
• Sodium 131.69 mg Moderate
• Fiber 0.77 g Low Source
• Sugar 0.47 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 100.88 mg Low Source
• Iron 0.72 mg Low Source
• Potassium 144.33 mg Low Source
• Vitamin A 11.19 mcg_rae Low Source
• Vitamin C 4.38 mg Low Source
• Vitamin D 0.3 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten