April 12, 2012

Zucchini Tots

Zucchini Tots are a fun and healthy play on tater tots with a crispy outside and tender inside.

Zucchini Tots

Okay, so when I saw this recipe I said to myself, surely Zucchini Tots can't be a play on Tater Tots.  Or can they?  I was definitely intrigued.

Upon further investigation discovered that a Zucchini Tot is, indeed, very similar to the delicious little Tater Tot.  I knew I had to try these.  Especially since zucchini is one of those special vegetables that my three year old WILL NOT touch, no matter how I cook it.  I've tried to give her zucchini raw with a dip, sauteed, stuffed, fried...yeah, not happening.

The preparation instructions sounded super easy, the ingredients were simple and basic and, best of all, I had them all on hand.  Not to mention the fact that I was lacking a side for that night's Buffalo Chicken Strips, so it was decided.  Zucchini Tots were a go.   

The outcome?  Let's just say that I had to make another batch the next morning because we (and yes, my daughter is included in this "we"!) scarfed them all down the night I made them!


Simple ingredients for Zucchini Tots
 Preheat oven to 400°.  Grease a mini muffin tin with cooking spray.


Wring out excess water from zucchini
 Grate the zucchini into a clean dish towel.  Wring all of the excess water out of the zucchini that you can (it won't be much, but every little bit counts).


Combine all Zucchini Tots ingredients in a bowl
 In a medium bowl, combine all of the ingredients and season with salt and pepper.


Healthy and delicious Zucchini Tots
Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted (otherwise they'll fall apart more when you try to take them out of the tin).


Bake in a mini-muffin tin for crispy edges
Bake for 15-18 minutes in preheated oven.  The top will be starting to golden.  To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come right out.


Zucchini Tots

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Yields 12 mini tots

Ingredients  
  • 1 cup zucchini, grated (for me this was one zucchini, about 7 inches in length)
  • 1 egg
  • ¼ of an onion, diced
  • ¼ cup sharp cheddar cheese, grated
  • ¼ cup dry breadcrumbs
  • salt and pepper

Instructions
  1. Preheat oven to 400°.  Grease a mini muffin tin with cooking spray.
  2. Grate the zucchini into a clean dish towel.  Wring all of the excess water out of the zucchini that you can (it won't be much, but every little bit counts).
  3. In a medium bowl, combine all of the ingredients and season with salt and pepper.
  4. Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted (otherwise they'll fall apart more when you try to take them out of the tin).
  5. Bake for 15-18 minutes in preheated oven.  The top will be starting to golden.  To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come right out.

Notes
  • The sharp cheddar can be substituted with whatever cheese you have on hand.
  • Source: Adapted from Zucchini Tots on The Curious Country Cook.

39 comments:

  1. Thanks for the recipe! Making these tonight.

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  2. Can these be frozen, do you think?

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    Replies
    1. You can cook them according to the directions, then freeze them fully cooked. Just pop in them oven and reheat at 325° until they're heated through. :)

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  3. Adding cilantro to these beautiful little works of art is extra delicious!!

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    Replies
    1. Oh, I bet that would be good.

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    2. Adding cilantro to ANYTHING is extra delicious!

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  4. We made these tonight, and they were a hit! I was only able to get 6 out of the recipe. Did you double it for the pictures? Very good.

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    Replies
    1. Or, did you use a mini-muffin tin? That would explain it.

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    2. Yup, mini muffin tin. Glad you liked them!

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  5. Can you suggest a substitute for cheese?

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    Replies
    1. The cheese acts a bit like a binder. You could try it without, but I think they's fall apart a bit.

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  6. I made these a few weeks ago and thought they needed a little umph to them. Tonight I'll be adding some jalapenos to the mixture!

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  7. Just made these. Fabulous!!! They are supposed to be part of my breakfast tomorrow morning. I don't know if I can stop eating them!! I think I'll try adding some chopped, cooked sausage or bacon next time! Thanks for a great recipe!

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    Replies
    1. So glad you enjoyed them! Everything's better with bacon, right?!

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  8. My husband gets three of these for his breakfast every morning (he also gets yogurt and a banana).
    I make them with Egg Beaters and omit the breadcrumbs. Sometimes I add tomatoes,
    turkey, or even substitute the zucchini for broccoli. I make one dozen at a time and freeze them in
    ziploc bags - in the morning he just pops them in the microwave and eats them on the way to work.
    Healthy; low in cholesterol - high in fiber - and they fill him up!!

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    Replies
    1. Sounds like an amazing breakfast to me!

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  9. Hello Becky! Thank you for bringing over your zucchini tots to my Breakfast & Brunch Recipe Party! I gathered all the recipes on my blog with a link to each recipe. Tell me which one is your favorite in comments below the post and get a chance to win 3 French copper molds for professional bakers! :) http://www.delscookingtwist.com/2013/12/06/breakfast-brunch-party-with-a-twist/

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  10. I think you should check my post Becky, I've got something for you :) Looking forward to hearing for you as soon as possible! http://www.delscookingtwist.com/2013/12/15/breakfast-brunch-party-the-results/

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    Replies
    1. Can't wait for them to arrive! YAY!

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  11. Hi Becky, do you know h ow many WW points these zucchini tots are. Thank you in advance.

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    Replies
    1. For 4 tots (and using reduced fat cheddar) they are 2 pts (old points) of 3 pts (points+). :)

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  12. Hi Becky, do you know how many calories in each tot?

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    Replies
    1. Right around 100 calories for 3 tots.

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  13. Different and easy... We liked them. Good dipped in ranch dressing. Reminded me of a hush puppy. Thanks!

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    Replies
    1. I bet they were super tasty dipped in ranch.

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  14. I just tried this recipe for brunch today but I used green paprika instead of zucchini. Very easy to bake and absolutely delicious. Great recipe, thanks again!

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  15. i made them with crushed ceasar salad croutons because i had no breadcrumbs... they are awesome!

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    Replies
    1. Way to be resourceful! I bet the seasoning from the croutons made them extra yummy.

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  16. Your print button sucks , It prints all the lame comm

    ents as well as the recipe .. ??

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    Replies
    1. Apparently there does seem to be a problem with the code attached to my print button. It's NOT supposed to be that way. I appreciate you pointing it out to me and I'm working on correcting the issue!

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  17. Adding cilantro to these beautiful little works of art is extra delicious!! yuumy

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    Replies
    1. That does sound delicious! We've got some zucchini and cilantro in the garden, so I think I'll be trying that out this summer.

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  18. As of June 18, 2014 Print button still doesn't work! I got 7 pages when I only needed page #3. This sounds good will be trying it soon. Thanks for posting.

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    Replies
    1. It should be working! Make sure to check the box for removing images and it will print one page. Let me know if you are still having trouble!

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  19. Have you ever tried these with potatoes instead of the breadcrumbs?

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