Zucchini Tots - so good!

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  • StArBeLLa87
    StArBeLLa87 Posts: 1,582 Member
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    Sounds good wish I could eat them ugh being a celiac sucks
  • katilynnegray
    katilynnegray Posts: 98 Member
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    bump
  • graceylou222
    graceylou222 Posts: 198 Member
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    bump!
  • cvilain13
    cvilain13 Posts: 18
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    Bump!
  • phoebeleb
    phoebeleb Posts: 172 Member
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    thank you for the recipe!
  • kharper85
    kharper85 Posts: 44 Member
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    bump
  • WOODWAYONE
    WOODWAYONE Posts: 74 Member
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    bump
  • mamacindy81
    mamacindy81 Posts: 649 Member
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    Bump I want to save this for when Im picking zuchinni out of my garden!
  • KABH74
    KABH74 Posts: 27 Member
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    bump. yummo...
  • connielouivey
    connielouivey Posts: 34 Member
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    I made these last summer and can't wait till the squash is ready this year!!!
  • bindisdesign
    bindisdesign Posts: 8 Member
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    Bump for Zucchini Tots recipe! Sounds great!
  • luvsyoga
    luvsyoga Posts: 90 Member
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    bump
  • lla331
    lla331 Posts: 3
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    Bump.
  • Mrs_Wellington
    Mrs_Wellington Posts: 74
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    bump,thanks.:smile:
  • judtod
    judtod Posts: 85
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    I made the zucchini tots tonight. I used Cabot light pepper jack cheese and added Tabasco. So good! Thanks for the recipe!
  • I_Will_End_You
    I_Will_End_You Posts: 4,397 Member
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    bump
  • lbpslah
    lbpslah Posts: 35 Member
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    Man, can't wait to try this out!!
  • cicisiam
    cicisiam Posts: 491 Member
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    Sounds like a great snack. Thanks.
    I recently came across a recipe for Zucchini tots and decided to give them a try. So so glad I did. They are so good and only

    27 calories
    2 carbs
    1 fat
    2 protein
    0 fibre
    0 sugar

    Zucchini Tots
    yields: 12 mini muffins


    1 cups zucchini, grated
    1 egg
    1/4 yellow onion, diced
    1/4 cup cheese (cheddar or Parmesan work the best)
    1/4 cup bread crumbs - I used Italian style
    Salt and Pepper

    1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
    2. 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.
    3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
    4. 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.

    Enjoy!
  • bdkglk
    bdkglk Posts: 67 Member
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    Sounds great!! I just bought some fresh zucchini. I also have already grated zucchini in my freezer. I love new recipes!!
  • maddymama
    maddymama Posts: 1,183 Member
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    bump for future baking

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