Zucchini Tots
I started making these years ago when Sophia was little to try to sneak some veggies into her diet. I think the adults like them just as much as the kiddos and frankly they have a lot more flavor than traditional tater tots. They are easy, crispy and they make perfect little tots in a mini muffin pan. Make them as a side or serve them as a snack with a little ranch, sour cream or plain greek yogurt.
Zucchini Tots
Prep Time: 10 minutes Cook Time: 20 minutes Servings: 4-6
2 medium zucchini grated
1/2 small onion grated
1/2 cup of cheese ~ use any melty kind you got: cheddar, jack, swiss, etc…
1/3 cup of breadcrumbs - or flax meal works for a gf option
1 egg
1/2 teaspoon of garlic granules
1/4 cup of Parmesan cheese
salt and pepper to taste
Preheat oven to 400 degrees. Grate zucchini and lightly salt. Let sit a few minutes while you grate the onion and cheese. Use paper towels to ring out zucchini. The more moisture you get out the crispier the tots will be.
Mix together all of the ingredients. Scoop into an oiled mini muffin pan. Bake for 18-20 minutes. Let sit another 5-10 minutes before serving.
