Last week I needed a healthy side dish to make, but didn't want to have to buy a ton of ingredients at the store or take a ton of time to prepare it. I decided to made Skinny Taste's recipe for Zucchini Tots and was blown away. All I had to get from the store was a zucchini, and they were ready in no time.
I didn't have a mini muffin pan, so technically I made Zucchini Muffins, but this recipe alone has convinced me I need a mini-muffin pan to get each bite extra crispy (and feel like you are eating more).
I highly suggest making this for an easy weekday side dish!
{I also suggest maybe doubling the recipe if you are using a regular muffin pan, because we were devastated when all of them were gone}
Ingredients:
- 1 cup zucchini, grated
- 1 large egg
- 1/4 medium onion, diced
- 1/4 cup reduced fat sharp cheddar cheese, grated
- 1/4 cup seasoned breadcrumbs
- salt and pepper to taste
- cooking spray
Directions:
Preheat oven to 400°. Spray a mini muffin tin with cooking spray.
Grate the zucchini into a clean dish towel. Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin.
Bake for 16-18 minutes, or until the tops are golden.
Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin. Enjoy!!
Bake for 16-18 minutes, or until the tops are golden.
Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin. Enjoy!!
xoxo
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