1. Preparing the Zucchini and Potato Base

1. Preheat the oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
2. Grate the zucchini and place it in a clean kitchen towel or cheesecloth to drain excess moisture.
3. Boil the potato until soft, then mash it until smooth.
4. In a large bowl, combine the mashed potato, grated zucchini, eggs, olive oil (or melted butter), salt, pepper, and optional spices.

2. Incorporating Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, and any additional seasonings.
2. Slowly fold the dry ingredients into the zucchini-potato mixture.
3. Add the shredded Parmesan cheese and mix until well-combined.

3. Scooping and Baking the Muffins

1. Scoop the batter into the muffin tin, filling each cup about ¾ full.
2. Sprinkle extra Parmesan cheese on top for added crispiness.
3. Bake for 20–25 minutes or until golden brown and crispy on the edges.
4. Let the muffins cool slightly before removing them from the tin.

4. Cooling and Garnishing

1. Garnish the muffins with fresh herbs like parsley or chives before serving.