We made these today and were pleasantly surprised that everyone liked them. It made a great afternoon snack and had no sugar in it. Wahoo! I think I'd go ahead and double this batch next time just to have a bunch to eat.
Recipe adapted: The Naptime Chef
yields: 24 mini muffins
2 cups zucchini, grated (frozen and thawed works great!)
2 egg
1/2 onion, diced
1/2 cup cheese (cheddar or Parmesan work the best) (I used some smoked cheddar and it was great!)
1/2 cup bread crumbs - I used Italian style
Salt and Pepper
1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.
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