Zucchini Tots - so good!
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bump! Yum0
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OMG I must make these and eat them.0
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I made these last night, but in full-blast muffin form because I didn’t have any mini muffin pans. They were AMAZING! It took a lot of will power for me to not eat all of it. If you use a regular muffin tray, they fill about 6 of them halfway, or 3 full ones.
Thanks so much for this recipe! I am going to be making them again for breakfast this weekend. I would like to get a mini muffin pan to really tot it out.
Thanks!0 -
i am new to this site......these sound really tasty0
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Oh my god! Why do I always get sucked into this??? I have here, a half batch of tots (top halves) and a ruined mini muffin tin!!!!!~0
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I'm suprised to see 0g fiber listed for this recipe.0
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sounds yummy. Going to try this one.0
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i love zucchini. sounds delicious.0
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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!
BUMP!!0 -
I was going to post asking about what I could replace egg with- milled flax seed & water??? I will have to try!!0
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soundsss goood~ gonna try this out asap [:
thanks for sharing dude0 -
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