Cheesy Zucchini & Potato Bake Cups
🕒 Time
Prep: 20 minutes
Cook: 30–35 minutes
Total: ~55 minutes
🍽 Makes
10–12 cups (standard muffin tin)
🧾 Ingredients
Veggies
2 medium zucchini
2 medium potatoes (Yukon Gold or Russet work great)
2–3 green onions (finely sliced)
2 cloves garlic (minced)
Cheese & Dairy
1½ cups shredded mozzarella
½ cup grated Parmesan
2 large eggs
¼ cup milk or cream
Seasoning
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp dried oregano or Italian seasoning
Optional: pinch of chili flakes or paprika
For the pan
Olive oil or cooking spray
👩🍳 Instructions
1. Prep the veggies
Grate the zucchini and potatoes using a box grater.
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:
Grated zucchini & potatoes
Green onions
Garlic
Mozzarella and Parmesan
Eggs
Milk
Salt, pepper, and herbs
Mix until everything is evenly coated and slightly creamy.
3. Prepare the muffin tin
Preheat oven to 190°C / 375°F
Grease each muffin cup generously with olive oil or spray.
4. Fill & shape
Spoon the mixture into muffin cups.
Press down lightly so they’re compact (this helps them hold together).
Sprinkle a little extra cheese on top if you’re feeling indulgent 😏
5. Bake
Bake for 30–35 minutes, until:
Tops are golden brown
Edges look crispy
Centers feel set when pressed
Optional: Broil for 2–3 minutes at the end for extra browning.
6. Cool slightly
Let rest for 5 minutes before removing from the tin.
Use a spoon or knife to gently lift them out.
🔥 Pro Tips
For extra crispiness: brush the tops lightly with olive oil before baking.
Add-ins that work great:
Cooked bacon bits
Chopped spinach
Feta or cheddar cheese
Make them keto-ish: replace potato with cauliflower (steam + squeeze well).
🍽 How to Serve
Breakfast with sour cream or Greek yogurt
Side dish with grilled chicken or fish
Snack with a garlic yogurt or ranch dip
