08/15/2026
๐ฅ๐ง KOOC Cheesy Zucchini Potato Cups
Easy โข Cheesy โข Crispy โข Semi-Homemade
Ingredients
2 cups refrigerated shredded hash browns
1 bag frozen chopped zucchini, thawed and drained well
1 cup pre-shredded mozzarella cheese
2 eggs
2 Tbsp. Kingsport Olive Oil Company Spicy Calabrian Pesto Olive Oil
Salt & black pepper to taste
Optional: pre-sliced green onions
Optional: sour cream or ranch for dipping
Directions
Heat oven to 400ยฐF.
Put the hash browns, drained zucchini, mozzarella, eggs and Pesto Olive Oil into one bowl. Season with a little salt and pepper and stir until combined.
Spray or lightly oil a muffin pan. Spoon the mixture into the cups and press down gently.
Bake for 25โ30 minutes, or until the tops are bubbly and the edges are crispy and golden brown.
Let them cool for about 5 minutes, pop them out, and serve warm. Add a little green onion on top if you'd like.
Thatโs it! No peeling. No grating. No complicated ingredients. One bowl and into the oven! ๐
๐ก KOOC TIP: Serve these alongside rotisserie chicken and a bagged salad and you've got an easy weeknight dinner.