Zucchini Tots

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

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!

 Preheat oven to 400°.  Grease a mini muffin tin with cooking spray.

 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).

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

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 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


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.