Zucchini Tots
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
12 mini muffins
- Serves:
- 3
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
- Preheat oven to 400. Mist a mini muffin pan lightly.
- Combine all the ingredients in a medium bowl.
- Fill the tin with the back of the spoon, press to compact.
- Bake for 15-18 minutes.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
I made tonight and really enjoyed them. I actually used 1/4 cup of shredded chedda instead of the parmesan, and I also added 1/4 tsp of minced garlic, maybe 2 tbs of minced red bell pepper, and perhaps a tbs of fresh dill. They really are crisp on the outside and soft inside. Definitely drain your zucchini (wring it in a towel) before mixing this up. We'll be having these again soon.
Tweaks
-
I made tonight and really enjoyed them. I actually used 1/4 cup of shredded chedda instead of the parmesan, and I also added 1/4 tsp of minced garlic, maybe 2 tbs of minced red bell pepper, and perhaps a tbs of fresh dill. They really are crisp on the outside and soft inside. Definitely drain your zucchini (wring it in a towel) before mixing this up. We'll be having these again soon.
RECIPE SUBMITTED BY
Nancygirl
Uncasville, Connecticut