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5
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Zucchini Tots
Inspired by Emily Bites
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
rest
15
minutes
mins
Total Time
25
minutes
mins
Course:
Appetizer/Snack
Cuisine:
American
Servings:
10
servings
Calories:
73
kcal
Author:
Dan from Platter Talk
Ingredients
2
cups
grated zucchini
2
eggs
1/2
half medium size onion
diced
1/2
cup
Italian bread crumbs
1/2
cup
shredded cheddar cheese
2
tablespoons
panko bread crumbs
salt and pepper to taste
Instructions
Preheat oven to 400 degrees.
Using cooking spray, grease a mini muffin pan and set aside.
Using a box grater, shred the zucchini being certain to watch your knuckles :).
Take a kitchen towel and lay it flat on the counter.
Spread shredded zucchini on the kitchen towel and sprinkle with a little salt.
Let the zucchini stand for approximately 15 minutes.
Carefully lift the towel and take to kitchen sink.
Bunch up the towel and squeeze out excess water from the zucchini.
In a mixing bowl combine the zucchini, eggs, onion, Italian bread crumbs, cheese and salt and pepper to to taste.
Using a teaspoon fill the muffin pan up evenly.
Take the back of the teaspoon and flatten the tops of the mixture.
Sprinkle with panko bread crumbs.
Bake for approximately 15-18 minutes or until browned.
You may need to run a knife around the tot to remove from the pan.
Enjoy.
Nutrition
Calories:
73
kcal
|
Carbohydrates:
7
g
|
Protein:
4
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Cholesterol:
39
mg
|
Sodium:
174
mg
|
Potassium:
108
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
165
IU
|
Vitamin C:
5
mg
|
Calcium:
65
mg
|
Iron:
1
mg