These savory Zucchini and Potato Muffins are a delightful and nutritious option for breakfast, brunch, or a light snack. Paired with a creamy dill and garlic sauce, they offer a delicious blend of flavors and textures that will satisfy your taste buds.
Preparation Time:
Total Time: 1 hour
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:
For the Muffins:
2 zucchinis, grated
2 potatoes, grated
Salt, to draw out moisture
4 tablespoons semolina
50 ml (1/4 cup) milk
50 grams (1/4 cup) cheese, grated
Dill and parsley, chopped
2-3 tablespoons olive oil
Italian herbs, to taste
Black pepper, to taste
2 eggs
100 grams (1 cup) flour
1 tablespoon baking powder
8-10 cherry tomatoes, halved
More olive oil, for greasing muffin tins
For the Sauce:
2 tablespoons sour cream
2 tablespoons mayonnaise
Garlic, minced
Dill, chopped
Instructions:
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This dish is my husband’s favorite. As soon as we’re done with one serving, he’s already getting seconds.
These were a huge hit, and no one suspected they were a no bake dish
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