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.