Yup, That's Pinteresting!: Zucchini Tots or Bites

Zucchini is really in full bloom around here. There is zucchini everywhere. I saw this pin and had to make the recipe for zucchini tots. They sounded too good not to try, and very minimal calories per!!

I found the recipe at The Curious Country Cook I believe Rayna Lynn found the base of the recipe from Kelsey over at the Naptime Chef. Between these two fine ladies, they have come up with a wonderfully delicious idea!

Here is the recipe I used:

Zucchini Bites

Recipe adapted: The Naptime Chef

yields: 12 mini muffins

1 cups zucchini, grated
1 egg (1 large egg equals 3-4 tbsp when whisked together)
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.

I of course used plain bread crumbs and Locatelli cheese instead of cheddar. I cooked mine for a little longer too, I wanted them to be very browned, after 18 minutes they were still too pale for me, so mine cooked for about 20-25 minutes. It's possible that I used more than 1 cup of zucchini and I believe that's why they took a little longer.

Be sure to grease your mini muffin pan before you start...a little bit of cooking spray will do the trick.