healthfully delicious.

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.

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 

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