Crispy Potato Zucchini Cups

Step 1

Preheat oven to 375℉ (or 190℃). Grease or line your muffin tray.

Step 2

IMPORTANT: You must squeeze out the zucchini shreds VERY WELL. For the Potato Shreds, pat them dry well.

Step 3

In a large bowl lightly beaten your eggs and then add in almond flour, parmesan, flour, seasonings and mix until just combined. Fold in your zucchini, potato, scallions and mozzarella. I had to use my hands to fully incorporate everything.

Step 4

Evenly distribute the mixture to your muffin tray. Bake for 20-25 minutes or until golden brown on top.