![Zucchini Bites [Curious Country Cook]](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fcdn-image.myrecipes.com%2Fsites%2Fdefault%2Ffiles%2Fstyles%2Fmedium_2x%2Fpublic%2Fzucchini-bites-curious-country-cook-mr.jpg%3Fitok%3DzXRres1F "mr-Zucchini Bites [Curious Country Cook] Image")
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
[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.