I’ve been liking zucchini more and more lately. I almost bought a bunch of it at the grocery store, but then I remembered that I’ll probably get some on Tuesday when I go pick up our farm produce. Tonight’s side was zucchini tots.
3 servings (4 tots each)
1 cup zucchini, grated
1/4 medium onion, diced
1/4 cup shredded sharp cheddar cheese
1/4 cup seasoned breadcrumbs *
1 large egg
salt & pepper, if desired
Preheat your oven to 400°. Spray a mini muffin tin with cooking spray. (You can also use a regular muffin tin, that’s what I did.)
Grate the zucchini and use a towel or paper towels to press out as much liquid as possible. In a medium bowl, combine all of the ingredients and season with salt and pepper if you’d like.
If you’re using a mini muffin pan, fill each section to the top, packing it down with a spoon. If you’re using a regular muffin pan, they’ll be between 1/3 and 1/2 full. Again, press down to compact it. Bake 16-18 minutes or until golden. Run a knife or rubber spatula around the edges of each tot to loosen it from the pan. Pop out and serve plain or with a dipping sauce. We used a bit of hot sauce for some extra flavor. I bet it would also be good with marinara.
* Don’t have seasoned breadcrumbs? No problem. Just mix in about 1/2 teaspoon of Italian seasoning with plain breadcrumbs.
per 4 tots:
109 calories | 9g carbs | 5g fat | 6g protein | 1g fiber