Sprinkle the grated zucchini and potatoes with salt and let them stand for 10-15 minutes to draw out excess moisture. Squeeze out the water thoroughly from both the zucchini and potatoes.

In a large bowl, combine the drained zucchini and potatoes, semolina, and milk. Mix well and let it sit for 10 minutes to allow the semolina to absorb some of the liquid.

Add the grated cheese, chopped dill, parsley, olive oil, Italian herbs, black pepper, and eggs. Stir until combined.

In a separate bowl, mix the flour and baking powder, then fold this into the zucchini mixture until just combined.

Preheat your oven to 200°C (400°F). Grease a muffin tin with olive oil.

Fill the muffin cups with the batter, pressing down slightly to ensure they are compact. Place a half cherry tomato on top of each muffin, pressing gently to embed into the batter.

Bake in the preheated oven for about 35 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

While the muffins are baking, mix the sour cream, mayonnaise, minced garlic, and chopped dill in a small bowl to create a creamy sauce.

Allow the muffins to cool slightly in the pan before removing them. Serve the warm zucchini muffins with the creamy dill and garlic sauce on the side.

Serving Suggestions:
Serve these muffins with a side salad for a light meal.
They also make a great addition to a brunch spread or as a savory snack.
Cooking Tips:
Make sure to squeeze out as much moisture as possible from the zucchini and potatoes to ensure the muffins are not soggy.
You can add other herbs like basil or chives for extra flavor.
Nutritional Benefits:
Zucchini is low in calories and high in vitamins A and C.
Potatoes provide fiber and essential minerals.
Eggs and cheese add protein and calcium.
Dietary Information:
These muffins are vegetarian.
For a gluten-free version, substitute the flour and semolina with gluten-free alternatives.
Storage:
Store any leftover muffins in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
It’s a versatile dish that can be enjoyed any time of day.
Packed with vegetables, it’s both nutritious and delicious.
The creamy dill sauce adds a refreshing and flavorful touch.
Conclusion:
These Zucchini and Potato Muffins with Creamy Dill Sauce are a wonderful addition to your recipe collection. Easy to make and full of flavor, they are sure to become a favorite in your household. Enjoy the combination of savory muffins with the tangy and creamy sauce!