Shredded Zucchini Tots

This shredded zucchini tots recipe is just as delicious as potato tots. The tots are easy to make, tasty to dip, and a great way to use up your harvest.

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

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

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; sprinkle salt over top and set aside for liquid to drain, 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). Coat a mini-muffin tin with cooking spray.

Step 4

Stir zucchini, bread crumbs, Cheddar cheese, eggs, onion, black pepper, oregano, basil, ¼ teaspoon salt, rosemary, garlic powder, and sage together in a large bowl until well combined; spoon into the prepared muffin cups, filling each to the top, flattening batter to be even with top of cups.