9.19.2012

Zucchini Tots


This may come as a shock to some people, but I do actually eat real food and not just sweets! I can see how my blog doesn't exactly portray that, but I really honestly do. I won't deny that if I had it my way, I would probably live off cookies, cakes, and cupcakes and endless gallons of milk. But my body needs meats and veggies and all that good stuff to survive, so I gotta incorporate those into my diet.


My favorite way to incorporate veggies into my daily eating regimen is to incorporate them with other ingredients to the point of invisibility. I'm three years old and don't like to see or taste my vegetables. Didn't you know? 


I'm also obsessed with baking, so even when I did decide to make some real food, it had to be popped into the oven. Had to. Anyway, if you're a fan of tater tots, which I don't know who wouldn't be, then you will definitely love these zucchini tots. They are out of this world scrumptious. 


I made them for a picnic potluck which I quickly regretted after doing a taste test. Food on this 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.

Zucchini Tots

Yield: 12 tots
Print Friendly and PDF

Ingredients:

1 cup zucchini, grated
1 large egg
1/4 medium onion, diced
1/4 cup sharp cheddar cheese, shredded
1/4 cup Italian seasoned breadcrumbs
salt and pepper to taste

Directions:

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.

Adapted from Skinnytaste
Related Posts Plugin for WordPress, Blogger...