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Community Recipe
from [KellyDiff]

Zucchini Bites [Curious Country Cook]

http://curiouscountrycook.blogspot.ca/2012/03/zucchini-tots.html The original name for these was Zucchini Bites, which was okay. But when these were baking, they smelled just like tater tots. I changed up the recipe a little (by using seasoned bread crumbs,parm. cheese, & I drained the zucchini) so I decided to change the name too and called them "Zucchini Tots instead.And "tots" does mean small and these are small (baked in a mini muffin pan) so the name fits.

  • Yield: 1 serving


  • 1 cup(s) zucchini grated
  • 1 egg
  • 1/4 cup(s) yellow onion diced
  • 1/4 cup(s) cheese (cheddar or Parmesan work the best)
  • 1/4 cup(s) bread crumbs (I used Italian Style)
  • 2 tablespoon(s) fresh parsley, finely chopped
  • Salt and Pepper


[Recipe adapted: The Naptime Chef, http://www.thenaptimechef.com/2010/07/summer-zucchini-bites-webisode-22/]

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.

2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.

3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, parsley, salt and pepper.

4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

yields: 12 mini-muffin sized bites

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Zucchini Bites [Curious Country Cook] Recipe