Ingredients
-
1 medium zucchini, grated (about 1½ cups after squeezing dry)
-
1 medium Yukon Gold potato, peeled and grated (about 2 cups)
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2 large eggs, lightly beaten
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1 cup shredded Gruyere cheese
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½ cup grated Parmesan cheese
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½ cup chickpea (garbanzo bean) flour
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½ cup almond flour
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2 garlic cloves, finely minced
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2 scallions, thinly sliced
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½ teaspoon Italian seasoning
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½ teaspoon onion powder
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
Directions
- Preheat your oven to 375°F. Grease a 12-cup muffin tin or line it with silicone baking cups.
Place the grated zucchini in a clean kitchen towel and squeeze out every last drop of moisture. Seriously. Keep squeezing until you think you're done...then squeeze again. This is the secret to crispy cups instead of soggy ones.
Pat the grated potato dry with paper towels.
In a large bowl, whisk together the eggs, chickpea flour, almond flour, Parmesan, garlic, Italian seasoning, onion powder, salt, and pepper.
Fold in the zucchini, potato, scallions, and Gruyere until everything is evenly coated. (Clean hands work best here.)
Divide the mixture evenly among the muffin cups, pressing lightly so each one holds together.
- Bake for 20 to 25 minutes, or until the tops are deeply golden and the edges are beautifully crisp.
- Let them cool for about 5 minutes in the pan, then transfer them to a wire rack. That little step keeps the bottoms nice and crispy.
Recipe Note
Make It Your Own
Add a handful of chopped fresh herbs like parsley or chives.
Swap Gruyere for sharp white cheddar or smoked Gouda.
Stir in a few crumbles of cooked bacon for a brunch-worthy version.
Serve with sour cream, Greek yogurt, or a dollop of pesto.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To bring back the crispy edges, reheat them in a 375°F oven or air fryer for 5–7 minutes. I don't recommend the microwave unless you're in a hurry—it softens the crust.
Nutrition
Calories 165,
Carbs
10 grams
(4%),
Protein
8 grams
(18%),
Fat
11 grams
(13%),
Saturated Fat
4 grams
(20%),
Fiber
2 grams
(9%),
Sugar
2 grams,
Sodium
245 milligrams
(12%)
