Zucchini Tots
Try this Zucchini Tots recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 large egg
- salt and pepper to taste
- 1 cup shredded zucchini (i shredded mine on the large ho
- 1/4 ediumonion chopped
- 1/4 updry bread crumbs
- 1 oz parmesan cheese freshly grated (i use the smallest holed side of a box grater. alternately, if you want to use canned grated parmesan cheese you can use 1/4 cup of that.)
- Carbohydrate 0.127999219821667 g
- Cholesterol 19.7039650273333 mg
- Fat 1.09006654657583 g
- Fiber 0 g
- Protein 1.43276888202167 g
- Saturated Fat 0.53785424929425 g
- Serving Size 1 1 zucchini tot (7g)
- Sodium 48.0953984263056 mg
- Sugar 0.127999219821667 g
- Trans Fat 0.111061258482584 g
- Calories 16 calories
Preheat the oven to 400. Mist a 12 cup mini muffin tin with cooking spray. Wrap the shredded zucchini in a paper towel (or clean dish towel) and squeeze to extract any excess moisture from the zucchini. In a medium bowl, stir together all ingredients until combined. Spoon the mixture evenly into the prepared mini muffin tin and press down on the filling in each cup with the back of the spoon to compact them together. Bake for 15-18 minutes or until the tops are beginning to turn golden. Run a plastic knife around the outside of each top while still in the muffin tin and they will come right out.
