Thursday, August 9, 2012

Zucchini Tots

These might be a perfect way to help you get your little ones (or big one, in my case) to eat zucchini.  All shredded up, seasoned, mixed with cheese and baked in a mini muffin cup!  Dave was quite skeptical at first, but he surprised me by eating a few of them.  Maybe I've finally found a way for him to like zucchini?  They probably could be a little crisper, but overall they are a tasty savory bite that has the slightest sweetness from the zucchini itself.  Perfect finger food for little hands or a unique potential appetizer, you may find yourself making these a few times with your zucchini abundance.

This recipe comes from Skinny Taste and I actually doubled it to have enough for everyone. And it was a good thing because between the four of us, we nearly ate them all.  It's an easy recipe and adaptable if you'd like to alter the flavor by adding in different herbs or even a little spicy kick.  I definitely think I'd bake them a little longer next time to get a more crispy edge, but regardless, they are tasty and fun.

Zucchini Tots


2 cups zucchini (about 1 large zucchini)
3 egg whites
1/2 medium onion, diced
1/2 cup shredded cheddar cheese
1/3 cup seasoned breadcrumbs
salt and pepper to taste

Grate zucchini into a few stacked paper towels or a clean dish towel and squeeze out excess water.

Place zucchini and other ingredients in a bowl and mix to combine, either with a spatula or your hands. (Note: I found my hands more useful.)

Spray a mini muffin tin with cooking spray and fill each up to the top, pressing and compacting the mixture into each cup.

Bake at 400 degrees F for 16-18 minutes (20-25 minutes for a more crispy tot) until tops are golden.

Cool slightly then ease out of muffin cups with a knife or spatula and serve.

Makes 24 tots.

Happy Baking,
The Cookie Princess

Printer Friendly Recipe

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