Shredded Zucchini Tots

Shredded Zucchini Tots

Just as delicious as their potato cousins, these zucchini tots are easy to make, delicious to dip, and a great way to use up your summer harvest.

Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
162 Calories

Recipe Instructions

Step 1
Bake in the preheated oven until browned, 15 to 20 minutes.
Step 2
Place zucchini in a colander or strainer set over a bowl and sprinkle a pinch of salt over the top; let liquid drain from zucchini for about 1 hour. Press zucchini with a paper towel to remove any excess liquid.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). Spray a mini-muffin pan with cooking spray.
Step 4
Stir together drained zucchini, bread crumbs, Cheddar cheese, beaten eggs, onion, black pepper, oregano, basil, 1/4 teaspoon salt, rosemary, garlic powder, and sage in a large bowl until well combined. Spoon zucchini mixture into the prepared muffin cups, filling each cup and flattening mixture to be even with the top of the muffin pan.

Ingredients

  • 2 eggs, beaten
  • 2 cups grated zucchini
  • cooking spray
  • 1 pinch salt, or as needed
  • 0.5 teaspoon ground black pepper
  • 0.5 cup shredded Cheddar cheese
  • 0.25 teaspoon salt
  • 0.25 teaspoon dried rosemary
  • 0.5 teaspoon dried basil
  • 0.5 cup dry bread crumbs
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon garlic powder
  • 0.25 cup minced onion
  • 0.125 teaspoon dried sage

Categories

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