Monday, August 3, 2020

Oven Baked Zucchini Tots

Oven Baked Zucchini Tots

I am rolling in the zucchini this year! Madison and my neighbor have given me several
and my own plants are finally beginning to produce. I've been making zucchini muffins,
zucchini fritters, grilled zucchini and using it in veggie quesadillas. I've also been freezing
zucchini to use in soup and veggie quesadillas this fall and winter.

I've had this recipe for zucchini tots in my recipe box for a long time and finally got
around to trying it last week and they are delicious! The recipe is super easy!  I use a
Pampered Chef mini muffin pan.

We enjoyed the tots for dinner with grilled chicken and a big salad, but I also put a
few in the freezer for later. I'm going to reheat them in my air fryer!

Zucchini Tots

1 cup shredded zucchini (I left the skin on)
1/3 cup diced onion
1 large egg
1/3 cup Italian seasoned bread crumbs
1 tsp. garlic powder
1 tsp. seasoned salt
1/2 tsp. ground pepper
1/2 cup shredded cheddar cheese
*I also added fresh parsley since I have it in my herb garden right now.

Preheat oven to 400 degrees. Spray mini muffin pan with cooking spray.

Add all of the ingredients to a large mixing bowl and mix until combined.
Using a small spoon or cookie scoop drop mixture evenly into mini muffin cups,
pressing the mixture down a little with the back of the spoon.

Bake for 18-20 minutes or until golden brown.

Yield - about 20 tots depending upon the size of your mini muffin pan.


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