Zucchini Tots

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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
1/4 c. red onion, diced
2 garlic cloves, minced
1/3 c. grated cheese (I used Parmesan and cheddar)
1/4 c. breadcrumbs
1 t. oregano
1/2 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.