Back in the summer I had a wonderful vegetable garden. I grew cucumbers, zucchini, squash, and a ton of tomatoes. I often can the tomatoes and cucumbers from my garden but I enjoy cooking with them as well. I made several interesting dishes with zucchini this past summer and this was one of my favorites.
I made zucchini tots in a muffin tin which look similar to hash browns in a muffin tin but are way healthier. This recipe only made 8 tots in a regular sized muffin tin so next time I would probably double the recipe. The top and outside of the zucchini tots get crisp and golden brown. The insides were soft and flavorful. I was actually surprised by the amount of flavor in these bites. They were just a little cheesy and the zucchini really picked up the oregano, salt, and pepper.
These would be great made in a mini muffin tin and put out as appetizers. They are easy to eat and could be served with dipping sauces.
Zucchini Tots (adapted from Curious Country Cook)
2 c. zucchini, grated
1 egg + 1 egg white
¼ c. red onion, diced
2 garlic cloves, minced
⅓ c. grated cheese (I used Parmesan and cheddar)
¼ c. breadcrumbs
1 t. oregano
½ t. salt
1 t. black pepper
1. Preheat the oven to 400 degrees. Spray a muffin tin with non-stick spray (or a mini muffin tin).
2. Grate the zucchini and then squeeze out all the moisture you can. Combine all the ingredients in a bowl and mix well.
3. Using a spoon fill the muffin cups to the top. If using a regular muffin tin bake for 22-25 minutes. If using a mini muffin tin bake for 15-18 minutes.
4. Remove from oven when the tops have browned and let cool for 5 minutes before removing them from the pan.