🧁 Zucchini Potato Cups
These Zucchini Potato Cups are ready in 35 minutes. Grated zucchini and potato bake in a muffin tin until the edges crisp and the tops brown. Extra-virgin olive oil coats the tin. Green onion and a little cheese keep them Mediterranean.
I love how tidy these are for breakfast or a side. Squeeze the vegetables dry, and that extra green onion is not optional. 🌿
Jump to Recipe ↓ 🧁
Why You’ll Love These Cups 🌿
- 🧁 Ready in 35 minutes
- 🥒 Zucchini and potato in every bite
- 🔥 Crisp golden edges
- 🧅 Green onion
- 🧀 A modest melt of cheese
- 🫒 Extra-virgin olive oil
- 🍽️ Anti-inflammatory Mediterranean snack
Why These Cups Fit an Anti-Inflammatory Mediterranean Plate
Zucchini, potato, extra-virgin olive oil, eggs, herbs, and a modest amount of cheese are the pattern. The muffin tin gives you the tall cup from the photo without frying.
Water is the enemy. Squeeze the grated vegetables until they feel dry or the cups sink in the middle.
Frequently Asked Questions ❓
Do I peel the potato? 🥔
No. Scrub it and grate it with the skin on. The skin helps the cups hold.
Can I make them ahead? 🥡
Yes. Refrigerate up to 3 days. Reheat at 375°F so the edges crisp again.
What dip is in the photo? 🥣
Greek yogurt with lemon, garlic, and herbs. Tzatziki works too.
Can I freeze them? ❄️
Yes. Freeze after baking. Reheat from frozen at 375°F for 12–15 minutes.
🧁 Zucchini Potato Cups
Ingredients 🛒
- 1 medium zucchini, grated
- 1 medium potato, grated
- 2 eggs
- ½ cup grated Parmesan or mozzarella
- 2 green onions, sliced
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil, plus more for the tin
Instructions 👩🍳
- Heat the oven to 400°F (200°C). Brush a muffin tin with olive oil.
- Grate the zucchini and potato. Squeeze out as much liquid as you can in a clean towel.
- Mix with the eggs, cheese, green onion, garlic, oregano, salt, pepper, and 1 tablespoon olive oil.
- Pack the mix into 8 muffin cups, mounding the tops a little.
- Bake 20–23 minutes, until the edges are deep gold and the centers are set. Rest 5 minutes, then lift out. Finish with extra green onion.
Nutrition
| Nutrient | Per serving (1 cup) |
|---|---|
| Calories | 90 |
| Protein | 5g |
| Net carbohydrates | 6g |
| Total carbohydrates | 7g |
| Fiber | 1g |
| Total fat | 5g |
| Sodium | 210mg |
Estimates based on zucchini, potato, egg, cheese, and extra-virgin olive oil. Exact numbers vary with muffin size.
Notes & Tips 💡
- Squeeze the vegetables like you mean it. Wet batter makes soggy cups.
- Extra-virgin olive oil on the tin is what browns the sides.
- Let them rest before you lift them or they tear.
- A yogurt-lemon dip on the side matches the photo.
- These are good warm or at room temperature the same day.
These Zucchini Potato Cups are crisp, herby, and done in 35 minutes. A simple bake built on olive oil, zucchini, potato, and green onion. 🧁🥒
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
