Napoleon, give me some of your tots.
No, go find your own.
Come on, give me some of your tots.
No! I'm freaking starving! I didn't get to eat anything today.
[[Randy kicking the tots]]
UGH! Gross! Freaking idiot!
Tots. Zucchini tots. These are so darn good. I actually got the idea from a coworker of mine. He told me about how big the zucchini in his garden was growing and that this is what his wife makes when they have a lot of zucchini. He said his little girl absolutely loves them. So, I had to try them!
A few things to note when making these: Take the time to wring out the zucchini after your shred it. I was lazy about it and didn't do it as much as I could have. Another thing, add more cheese if you want them cheesier. And lastly, if you have a mini muffin pan, use it, but make sure your spray down the pan! If you don't have a mini muffin pan, use parchment paper (and cut it better than I did) and spray it down. I used a cookie scoop to make the shape and just plopped them on the baking sheet. If you don't have a cookie scoop or mini muffin tray, just take a tablespoon of the mixture, roll it into a ball, and place it on the well greased sheet.
RECIPE
Ingredients
3 medium to large zucchini
3 large eggs
1 white onion, minced
1 cup of Italian breadcrumbs
1 1/4 cup of shredded cheddar cheese
salt and pepper
cooking spray
Directions
- Preheat the oven to 400°. Spray down whatever pan you're using with cooking spray (notes above).
- Grate the zucchini and wring out the liquid (take the time to do it!).
- Whisk the eggs and combine the onion, breadcrumbs, and cheese. Add the zucchini and mix well with your hands. Add salt and pepper.
- Scoop out about a tablespoon of the mixture onto your pan or into your mini muffin tray.
- Bake for 25-30 minutes (depending on how crispy you want the edges, you can put it in for longer). Rotate your pans half way through so that everything will cook evenly.
Adapted from SkinnyTaste.com.
