Small Potato Pies with Zucchini and Cheese

Ingredients

• Zucchini1/4 count (50 g)
• Potato1 medium (180 g)
• Mozzarella Cheese2 slice (50 g)
• Parsley1 tablespoon (4 g)
• Egg2 medium (100 g)
• Garlic1/2 clove (2 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Wash, peel and grate the zucchini with the potato. Use the thick part of the grater.

2. 2

   Step 2

   Drain using a clean cloth to remove all the extra liquid.

3. 3

   Step 3

   Grate the mozzarella cheese and chop the garlic with the parsley.

4. 4

   Step 4

   Put the eggs, garlic, parsley, cheese, potato and zucchini in a bowl. Season with salt and pepper and integrate.

5. 5

   Step 5

   Heat a pan over medium-high heat and, once heated, add the oil and spread.

6. 6

   Step 6

   Using a spoon, add the mixture and smash making small pies.

7. 7

   Step 7

   Cook over medium heat for about 3 minutes per side.

8. 8

   Step 8

   Once flipped, cover for an even cooking process and remove once browned.

9. 9

   Step 9

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Small Potato Pies with Zucchini and Cheese can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.