Friday, August 31, 2012

Recipe | Zucchini Tots

Is your garden producing a bumper crop of zucchini this year? Or did you, like me, get a great deal on zucchini this week at Fred Meyer? Either way, you will love this recipe from The Two Bite Club. We baked these little morsels this evening and have fallen in love with this recipe. We experimented with the cheese, and doubled the recipe, yielding 24 mini tots --- but it was divine!

Enjoy!



Zucchini Tots


Ingredients
Yield: 24 mini tots

2 cups zucchini, grated (about 2 zucchini)
2 eggs
1/2 of an onion, diced small
1/4 cup reduced fat cheddar cheese, grated
1/2 cup seasoned dry breadcrumbs
salt and pepper to taste


Instructions

1. Preheat oven to 400°. Grease a mini muffin tin with cooking spray.


2. Grate the zucchini into a clean dish towel. Wring all of the excess water out of the zucchini that you can (it won't be much, but every little bit counts).


3. In a medium bowl, combine all of the ingredients and season with salt and pepper.


4. Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted (otherwise they'll fall apart more when you try to take them out of the tin).


5. Bake for 15-18 minutes in preheated oven. The top will be starting to golden. To easily remove from the pan, run a plastic knife around the edges of each tot.