Zucchini Tots

I got his recipe from "Emily Bites". She describes them as a healthy sub for tater tots and her numbers don't lie. These are soft inside and crispy outside. At 27 calories they pretty guilt free (ww = 1 per tot). I omitted the cheese because I didn't have any and they were still SO good. They are also a great way to sneak some veggies into picky kids!

• Ready In: 30 mins
• Serves: 3
• Yields: 12 mini muffins

Ingredients

• 1  cup zucchini, shredded and squeezed dry
• 1⁄4 medium onion, chopped
• 1  large egg
• 1⁄4 cup  dry breadcrumbs
• 1  ounce fresh parmesan cheese, grated
•  salt and pepper

Directions

1. Preheat oven to 400. Mist a mini muffin pan lightly.
2. Combine all the ingredients in a medium bowl.
3. Fill the tin with the back of the spoon, press to compact.
4. Bake for 15-18 minutes.