Place in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This prevents soggy bites!
Set aside.
2. Preheat & Prep:
Preheat oven to 375°F (190°C).
Lightly grease a 12-cup muffin tin with cooking spray or olive oil.
3. Mix the Batter:
In a large bowl, whisk together eggs and milk.
Add grated zucchini, potato, cheese, green onions, oregano, garlic powder, salt, pepper, and red pepper flakes (if using).
Stir until well combined.
4. Fill & Bake:
Spoon mixture evenly into muffin cups (fill about ¾ full).
Bake 20–25 minutes, until tops are golden brown and centers are set.
Let cool 5 minutes in pan, then gently remove with a knife or spoon.
5. Serve:
Serve warm or at room temperature.
Garnish with extra chopped green onions or fresh herbs.
💡 Tips & Variations:
Add protein? Mix in ¼ cup cooked crumbled sausage, bacon, or ham.
Extra cheesy? Add 1 tbsp Parmesan or feta cheese.
Gluten-free? Naturally GF — just check any added ingredients.
Vegan? Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and dairy-free cheese.
Make ahead? Freeze cooled bites in airtight container for up to 3 months. Reheat in oven or air fryer.
These cheesy zucchini & potato bites are savory, satisfying, and packed with veggies — exactly like your photo! The crispy edges, melty cheese, and herby flavor make them perfect for any meal.
Let me know if you want a spicy jalapeño version, a Greek-style twist (add olives & feta), or an air fryer method! 🥔🧀🌿
