Easy Zucchini & Potato Cups

Do you struggle to get vegetable side dishes ready to go on busy weeknights? I feel you! I noticed a week straight of eating apple sauce cups and thought there had to be a better way to get healthier side dishes that my family will eat ready quickly!

So I started prepping these ahead of our busy week and freezing. Then all you have to do is reheat in the oven when dinner is cooking and you have a complete, delicious, healthy dinner ready to go! Hope you love these as much as we do.

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Easy Zucchini & Potato Cups

A simple way to get veggies and healthier side dishes ready to dinner time!

Prep Time15 minutes mins

Cook Time45 minutes mins

Course: Side Dish

Cuisine: American

Keyword: vegetable side dish

Servings: 12 cups

Ingredients

• 2 medium zucchini shredded and drained (place in thin rag and squeeze it out to drain it)
• 6 medium yellow potatoes shredded and drained
• 2 tsp all purpose seasoning salt
• 2 eggs
• 2/3 c einkorn flour can use all purpose or gf flour but decrease to 1/2 cup
• 1/2 c asiago cheese grate fresh
• 1/2 c parmesan cheese grate fresh

Instructions

• Preheat oven to 375 degrees and line 12 muffin tins with silicone or parchment liners
• Rinse zucchini and potatoes and shred them one a cheese grater
• Then in 2 batches, add to a thin tea towel and squeeze out the excess liquid
• Add drained zucchini and potatoes to a medium bowl
• Then add in all purpose seasoning, eggs, flour, asiago, and parmesan cheese.
• Mix well until everything is combined
• Scoop out into muffin tins using about a 1/4 c measure to fill muffin tins
• Bake at 375 for 40-45 minutes. You want the edges to be brown and the center to be set and slightly crispy
• Remove from oven, cool and enjoy! I love to prep these ahead, they freeze great. Just reheat in the oven til warm in the center at 350

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