Description
These veggie fricos are crispy, cheesy bites made with shredded vegetables and Parmesan cheese, baked to golden perfection in a muffin pan. They’re great as an appetizer, snack, or as a crunchy topping for salads and soups.
Ingredients
Units
Scale
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1 cup shredded carrot (about 2 medium carrots)
- 1 1/2 cups grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt (optional)
- Olive oil or non-stick spray (for greasing the pan)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan with olive oil or non-stick spray.
- Prepare the Vegetables:
- Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Repeat for the shredded carrot if necessary.
- Mix the Ingredients:
- In a bowl, combine the shredded zucchini, shredded carrot, Parmesan cheese, black pepper, garlic powder, and salt. Mix well to evenly distribute the ingredients.
- Portion into the Muffin Pan:
- Divide the mixture evenly among the muffin cups, pressing it down gently with the back of a spoon to compact the mixture.
- Bake the Fricos:
- Bake for 12–15 minutes, or until the edges are golden and crispy.
- Cool and Remove:
- Let the fricos cool in the pan for 5 minutes before carefully removing them with a small spatula or knife.
- Serve and Enjoy:
- Serve warm or at room temperature as a snack, appetizer, or salad topping.
Notes
- Substitute Parmesan with Pecorino Romano for a sharper flavor.
- Add a pinch of chili flakes or smoked paprika for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.