Crispy Parmesan Zucchini Potato Muffins

Ingredients:

2 medium russet potatoes, peeled and cooked until tender

1 medium zucchini, grated and squeezed dry

1/2 cup grated Parmesan cheese

1/4 cup all-purpose flour

1/4 cup breadcrumbs

1 large egg, lightly beaten

1/4 cup milk (any kind)

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

Optional: 1/4 cup chopped fresh parsley

Instructions:

Preheat the Oven:

Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.

Prepare the Potatoes:

In a large bowl, mash the cooked russet potatoes until smooth. Allow them to cool slightly.

Combine Ingredients:

Add the grated zucchini, grated Parmesan cheese, all-purpose flour, breadcrumbs, beaten egg, milk, minced garlic, dried oregano, salt, black pepper, and olive oil to the mashed potatoes. If using, add the chopped fresh parsley. Mix until well combined.

Fill the Muffin Tin:

Spoon the mixture into the prepared muffin tin, filling each cup about 3/4 full.

Bake:

Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and crispy on the edges.

Cool and Serve:

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.