Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or a brush of olive oil.

Grate the zucchini and potato using a box grater or food processor. Place the grated veggies in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is key for getting a crisp exterior and preventing soggy muffins.

In a large mixing bowl, combine the squeezed zucchini and potato with the Parmesan, flour, eggs, green onions (if using), garlic powder, onion powder, salt, black pepper, and paprika. Stir everything together until well combined.

Spoon the mixture evenly into the prepared muffin cups, filling each about ¾ full. Use the back of a spoon to gently press the mixture down so it holds together as it bakes.

Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. For extra crispiness, you can place the muffins under the broiler for 1–2 minutes, but watch closely to avoid burning.

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm with a dollop of sour cream, Greek yogurt, or your favorite dipping sauce for an extra treat.