Directions:
Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
Place the grated zucchini and potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
In a large bowl, combine the grated zucchini, potatoes, chopped onion, minced garlic, flour, Parmesan cheese, baking powder, and beaten eggs. Season with salt and pepper to taste.
Stir in the vegetable oil until the mixture is well combined.
Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
BAKED PARMESAN YELLOW SQUASH
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