Zucchini Tots

It's that time of year when zucchini starts multiplying like rabbits and we need 501,432 ways to use it.  This recipe The Curious Country Cook was quick and easy and low in calories, just 23 per tot.  I used Panko bread crumbs because they half the calories of regular bread crumbs. I used my cookie scoop which holds 1 tablespoon and they fit exactly into the mini muffin cups.


2 cups zucchini, grated
2 egg
1/2 cup yellow onion, diced
1/2 cup Parmesan cheese
1/2 cup Panko bread crumbs
Salt and Pepper

Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.

Grate the zucchini and then place in a dish towel to squeeze out the excess water- you will be surprised how much liquid comes out but if you skip this part the middle of the zucchini tots will be really soggy.

In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.

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.