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Zucchini and cheese hashbrown cups

Zucchini and cheese hashbrown cups
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These Zucchini and Cheese Hashbrown Cups are crispy, cheesy mini bites combining shredded zucchini, melted cheese, and hashbrowns for a delicious snack or appetizer. Easy to make and versatile, they are perfect for parties, family snacks, or as a side dish, offering a comforting texture with a fresh veggie twist.

Ingredients

Scale

Zucchini and Vegetables

  • 2 medium zucchinis, shredded and excess moisture squeezed out

Cheese

  • 1 cup sharp cheddar cheese, shredded (or your favorite melting cheese)

Hashbrowns and Eggs

  • 2 cups shredded hashbrowns (potatoes)
  • 2 large eggs, beaten

Seasonings

  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon mixed dried herbs (such as parsley, oregano, or thyme)

Fat for Baking

  • Olive oil or butter, for greasing muffin tin (about 1 tablespoon)

Instructions

  1. Prepare the Zucchini: Start by shredding fresh zucchinis and placing them in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much excess moisture as possible to prevent soggy hashbrown cups and ensure crispiness.
  2. Mix the Ingredients: In a large bowl, combine the squeezed zucchini, shredded hashbrowns, grated cheddar cheese, beaten eggs, salt, pepper, garlic powder, and dried herbs. Stir gently until all ingredients are evenly distributed and the mixture holds together.
  3. Preheat the Oven and Prepare the Muffin Tin: Heat your oven to 375°F (190°C). Lightly grease a muffin tin with olive oil or butter to prevent sticking during baking.
  4. Shape the Cups: Divide the mixture evenly into the muffin tin cups, pressing down slightly and shaping each into neat little nests or cups to create crispy edges and a tender center.
  5. Bake Until Golden Brown: Bake in the preheated oven for 25 to 30 minutes, until the cups are golden brown on top and crisp around the edges. Optionally, broil for 1-2 minutes for extra crunch.
  6. Cool and Serve: Remove the hashbrown cups from the oven and let them cool for a few minutes. Gently loosen with a knife and carefully pop them out. Serve warm for the best cheesy, crispy experience.

Notes

  • Remove Moisture Because: Squeezing zucchini well prevents watery or limp hashbrown cups.
  • Grate Finely for: Better binding and a uniform texture in every bite.
  • Use a Non-Stick Muffin Tin or: Line it with silicone cups for easier removal.
  • Don’t Overfill Cups: Leaving some space helps them cook evenly and keep their shape.
  • Let Cool Slightly Before Removing: Helps the shape set firmly and reduces breakage.

Nutrition

Keywords: zucchini, cheese, hashbrowns, appetizer, snack, gluten free, baked cups, cheesy bites, party food

Find it online: https://mealsbylina.com/zucchini-and-cheese-hashbrown-cups/