Description
These Zucchini and cheese hashbrown cups are crispy on the outside and delectably cheesy on the inside, combining the freshness of zucchini with melty cheese. Perfect for breakfast, snacks, or light lunch, they are easy to make with simple ingredients and deliver a balanced texture and flavor that appeals to all ages.
Ingredients
Scale
Main Ingredients
- 1 cup shredded zucchini (fresh and drained)
- 2 cups frozen shredded hashbrowns (thawed and drained if needed)
- 1 cup shredded sharp cheddar cheese
- 2 large eggs, beaten
- 2 green onions, chopped
- Salt, to taste
- Black pepper, to taste
- Oil or cooking spray (for greasing the muffin tin)
Instructions
- Prepare the zucchini: Wash and shred the zucchini. Place it in a clean towel and squeeze out as much excess water as possible to avoid soggy hashbrown cups.
- Mix the ingredients: In a large bowl, combine the shredded zucchini, thawed hashbrowns, shredded cheddar cheese, chopped green onions, and beaten eggs. Season with salt and pepper. Mix thoroughly to distribute all ingredients evenly.
- Preheat the oven and prepare the pan: Preheat your oven to 400°F (200°C). Lightly grease a muffin tin with oil or cooking spray to prevent sticking and promote a golden crust.
- Form the cups and bake: Use a spoon or your hands to firmly pack the mixture into each muffin cup, filling them evenly and pressing down slightly to ensure they hold together. Bake for 25–30 minutes until edges are golden brown and crispy.
- Cool and serve: Let the hashbrown cups cool for a few minutes before removing from the muffin tin. Serve warm and enjoy.
Notes
- Drain zucchini thoroughly to achieve crispiness.
- Use sharp cheddar for best melting and flavor balance.
- Press mixture tightly into muffin tin to maintain shape.
- Don’t skip using cooking spray or oil on the pan to avoid sticking and promote even browning.
- Let cups cool slightly before removing for easier handling.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hashbrown cup
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: zucchini, cheese, hashbrown cups, breakfast, snack, easy recipe, gluten free, cheesy hashbrowns
