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.
1 cup zucchini grated
1/4 cup yellow onion diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs (I used Italian Style)
2 tablespoons fresh parsley, finely chopped
Salt and Pepper
How to Make It
[Recipe adapted: The Naptime Chef, http://www.thenaptimechef.com/2010/07/summer-zucchini-bites-webisode-22/]
Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
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.
In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, parsley, salt and pepper.
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.
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