Shredded Zucchini Tots

These delicious little tots are just as yummy as their potato cousins. Easy to make, delicious to dip, and a great way to use up extra zucchini from the garden!

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

Ingredients

• ¼ teaspoon salt
• 2 eggs, beaten
• ½ teaspoon ground black pepper
• 2 cups grated zucchini
• ½ cup dry bread crumbs
• ½ cup shredded Cheddar cheese
• ¼ cup minced onion
• ½ teaspoon dried oregano
• ¼ teaspoon dried rosemary
• ¼ teaspoon garlic powder
• ½ teaspoon dried basil
• cooking spray
• ⅛ teaspoon dried sage
• 1 pinch salt, or as needed

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 1 hour. Press zucchini with a paper towel to remove any excess liquid.

Step 3

Preheat oven to 350 degrees F (175 degrees C). Spray a mini-muffin pan with cooking spray.

Step 4

Stir zucchini, bread crumbs, Cheddar cheese, onion, eggs, black pepper, oregano, basil, 1/4 teaspoon salt, rosemary, garlic powder, and sage together in a large bowl. Spoon zucchini mixture into prepared muffin cups, filling each cup and flattening mixture to be even with the top of the muffin pan.