Finally, the zucchini stacks are topped with breadcrumbs.The zucchini slices are then stacked up, about 5 to 6 per stack.The zucchini slices are sprinkled with a light layer of parmesan cheese.If you have a mandoline slicer, I highly recommend using that as it will make cutting go a lot faster and help ensure that your zucchini is evenly sliced. The zucchini is first thinly sliced to 1/8 inch thick.I don’t recommend regular breadcrumbs because they don’t crisp up as much. If you are not on a keto diet, you can also use panko breadcrumbs and it works just as well. To keep these keto-friendly, I used pork rind crumbs to add the crunchy top. Pork Rind Breadcrumbs or Panko Breadcrumbs.However, these are much easier and they are low carb. I got the idea from the crispy potato stacks I’ve previously made. This is such a fun appetizer or side dish. Cut each potato in half lengthwise, then cut each half into 3 wedges. Evenly coat each muffin cup with softened butter and then with ground panko. Pulse panko in food processor until finely ground, about 5 pulses. They are just 3 ingredients and easy to make. Adjust oven rack to lowest position and heat oven to 425 degrees. The stacks have a crunchy top layer and a cheesy, creamy center. When the sides begin to brown, insert a toothpick in the center.These parmesan zucchini stacks are a delicious side dish and a great low carb alternative to potato stacks. Keep a close eye around the 25-minute mark. The muffins take anywhere between 25-35 minutes to cook.It is very important that you grease the muffin pans properly otherwise the muffins will stick.Use the back of your ladle or a potato masher to mash until no chunks remain.
Do a quick release (i.e move the steam valve from the sealing to venting position). Pressure cook them for 5 minutes on high.Add water until the potatoes are completely immersed. Chop the potatoes into cubes and place them in the steel insert of an Instant Pot along with a teaspoon of salt.If you don’t have leftover mashed potatoes, you can replace it with 2 medium-sized Idaho® potatoes.I love using spinach, it makes the dish taste almost like a quiche.Serve with a dollop of sour cream and finely chopped green onions.Using a 1/4-cup dry measuring cup, scoop batter into 12 muffin cups, dividing any extra between the cups. Remove from the oven and let cool in the pan for 5-10 minutes before carefully removing them. In a small bowl, whisk together the flour and baking powder, then add the flour mixture to the wet mixture.Return muffins to oven and continue to bake for 2 minutes, or until the cheese melts.Remove the muffins from the oven and sprinkle each with a cheese topping of your choice.Bake 25-35 minutes until a toothpick inserted in the center comes out clean.Scoop the potato-egg mixture into the prepared muffin tins filling the cups a little over 3/4 full.Add the eggs along with chopped spinach, cheddar cheese, green onions, salt and pepper to the mashed potatoes.Beat the eggs till the egg whites and yolks are well combined.Grease the muffin pan with cooking spray or butter. ¼ cup mozzarella or sharp cheddar, shredded.3½ cups leftover mashed Idaho® potatoes.They freeze really well making these muffins perfect for busy weekday mornings. Wondering what to do with those leftover mashed potatoes? Turn them into cheesy potato muffins effortlessly. US Fresh Potato Category Quarterly Reports.Behind the scenes of our National Commercials.
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