Ingredients:
2 medium zucchinis, finely grated
1 large egg + 1 egg white
1/3 cup milk (or almond milk for a lighter flavor)
1 teaspoon garlic powder
1 teaspoon smoked paprika (instead of onion powder for a smoky twist)
1/2 teaspoon dried thyme (instead of oregano)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese
1 cup shredded potato (about 1 medium potato)
Instructions:
Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or parchment paper.
In a large bowl, mix the grated zucchini, whole egg, egg white, milk, garlic powder, smoked paprika, thyme, salt, and pepper.
Stir in the Parmesan cheese and shredded potato until well combined.
Divide the mixture evenly among the muffin cups.
Bake for 22-27 minutes until the tops are golden and crispy, and a toothpick inserted in the center comes out clean.
Let the bites cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
