Tuesday, July 9, 2013

Tried & True Recipe: Zucchini Tots

Zucchini season is starting!  Soon there will be more zucchini to go around than we know what to do with so this is a great recipe to have on hand!

These Zucchini Tots taste kind of like a light mini-quiche.  They're a great way to use up zucchini and make a fun little side dish.  They're quick and easy to put together (Jack loves to help!) and make a great lunch for Jack (he likes them dipped in ketchup, of course).  He calls them 'Kini Tots :)

Once our zucchini plant (hopefully!) starts producing I'm planning to make up a double or triple batch of these and freeze them.  I think it'll work really well and will be nice to have some on hand for really quick lunches!

Zucchini Tots
from Skinnytaste.com

1 cup grated zuccini (about 1 medium)
1/4 cup finely chopped onion
1/4 cup seasoned bread crumbs
1/4 cup shredded cheese (I've used both cheddar and cheddar jack.  I really think any cheese will work!)
1 egg
salt and pepper, to taste

Pre-heat oven to 400-degrees.  Grease mini-muffin tin.

Add shredded zucchini to a towel and squeeze out excess liquid.

Combine all ingredients in a bowl.

Spoon mixture into muffin wells.  Make sure to lightly pack it down as you spoon it in so the tots hold together.  You should get around 12 tots.

Bake for 16-18 minutes, until tops are starting to turn golden brown.



  1. This recipe sounds yummy! I'm gonna make these this week... :D


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