Grate the zucchini and potatoes using a box grater or food processor.

Place grated vegetables in a clean towel and squeeze out as much moisture as possible.

In a large bowl, combine the zucchini, potatoes, Parmesan, eggs, flour, salt, pepper, and garlic powder.

Mix well until everything is evenly coated and forms a mixture that holds together.

Preheat oven to 400°F (200°C) and grease a muffin tin.

Spoon mixture into muffin cups and gently press down to compact.

Bake for 30–35 minutes or until tops are golden and crispy.

Cool for a few minutes before removing from the tin.

Garnish with chopped parsley before serving.