I made them for a picnic potluck which I quickly regretted after doing a taste test. Food on this high level of the taste spectrum should remain in your household where you can eat all of it yourself. Sharing is not an option. Luckily, they're super simple to whip up so I made another batch for me and my family as soon as I got back home. And like magicians, we made the whole plate of them disappear in the blink of an eye.
1/4 conion diced
1/4 csharp cheddar cheese shredded
1/4 citalian seasoned breadcrumbs
·salt & pepper to taste
·vegetable cooking spray
How to Make Zuccini Tots
- Preheat oven to 400° F. Spray a mini muffin tin with cooking spray.
Wrap the grated zucchini in a clean dish towel or between paper towels. Twist to wring out all the excess water out of the zucchini.
- In a medium bowl, combine all of the ingredients and season with salt and pepper to taste. Fill each muffin section to the top, pushing down on the filling with a spoon so it's nice and compacted. This keeps the tots from falling apart when you take them out of the tin.
- Bake for 16-18 minutes, or until the tops are golden. Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin. Good served warm or cool.