Photo: KellyDiff
Yield
12 mini-muffin sized bites

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.

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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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