Cheesy Zucchini & Potato Bake Cups
🕒 Time
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Prep: 20 minutes
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Cook: 30–35 minutes
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Total: ~55 minutes
🍽 Makes
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10–12 cups (standard muffin tin)
🧾 Ingredients
Veggies
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2 medium zucchini
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2 medium potatoes (Yukon Gold or Russet work great)
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2–3 green onions (finely sliced)
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2 cloves garlic (minced)
Cheese & Dairy
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1½ cups shredded mozzarella
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½ cup grated Parmesan
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2 large eggs
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¼ cup milk or cream
Seasoning
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½ tsp salt (adjust to taste)
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½ tsp black pepper
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½ tsp dried oregano or Italian seasoning
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Optional: pinch of chili flakes or paprika
For the pan
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Olive oil or cooking spray
👩🍳 Instructions
1. Prep the veggies
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Grate the zucchini and potatoes using a box grater.
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Important step: Place them in a clean kitchen towel and squeeze HARD to remove as much moisture as possible. This is key for crispy, not soggy cups.
2. Mix the filling
In a large bowl, combine:
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Grated zucchini & potatoes
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Green onions
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Garlic
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Mozzarella and Parmesan
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Eggs
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Milk
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Salt, pepper, and herbs
Mix until everything is evenly coated and slightly creamy.
3. Prepare the muffin tin
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Preheat oven to 190°C / 375°F
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Grease each muffin cup generously with olive oil or spray.
4. Fill & shape
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Spoon the mixture into muffin cups.
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Press down lightly so they’re compact (this helps them hold together).
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Sprinkle a little extra cheese on top if you’re feeling indulgent 😏
5. Bake
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Bake for 30–35 minutes, until:
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Tops are golden brown
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Edges look crispy
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Centers feel set when pressed
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Optional: Broil for 2–3 minutes at the end for extra browning.
6. Cool slightly
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Let rest for 5 minutes before removing from the tin.
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Use a spoon or knife to gently lift them out.
🔥 Pro Tips
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For extra crispiness: brush the tops lightly with olive oil before baking.
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Add-ins that work great:
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Cooked bacon bits
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Chopped spinach
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Feta or cheddar cheese
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Make them keto-ish: replace potato with cauliflower (steam + squeeze well).
🍽 How to Serve
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Breakfast with sour cream or Greek yogurt
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Side dish with grilled chicken or fish
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Snack with a garlic yogurt or ranch dip
