Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil spray.

Step 2: Prepare the Zucchini and Potatoes
Grate the zucchini and potatoes using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is important to prevent the muffins from becoming too soggy. Set the squeezed zucchini aside. Pat the grated potatoes dry using paper towels to remove excess moisture.

Step 3: Sauté the Onions and Garlic
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 3-4 minutes. Remove from heat and allow to cool slightly.

Step 4: Mix the Muffin Batter
In a large mixing bowl, whisk the eggs and milk until fully combined. Add the grated zucchini, grated potatoes, Parmesan cheese, sautéed onion and garlic, dried oregano, dried thyme (if using), salt, and pepper. Stir until all the ingredients are well combined. If you’d like, stir in the chopped parsley for extra flavor and color.

Step 5: Fill the Muffin Tin
Evenly divide the mixture into the prepared muffin tin, filling each cup about ¾ full. Use the back of a spoon to press the mixture down slightly so that the muffins hold together during baking.

Step 6: Bake the Muffins
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown around the edges and set in the middle. You can check for doneness by inserting a toothpick into the center of a muffin—if it comes out clean, they’re ready.

Step 7: Cool and Serve
Remove the muffin tin from the oven and let the muffins cool for a few minutes before transferring them to a wire rack. These muffins can be enjoyed warm or at room temperature. For a heartier breakfast, serve them with a side of avocado or a dollop of sour cream.