Zucchini Tots

Another addition to getting the Man to eat more veggies. I saw this recipe on Pinterest and it looked pretty good. It could also be used as a side for breakfast as well. And if you didn’t know, you can find me on Pinterest here – I have two recipe boards (one for pinned recipes I want to try and one for those I *have* tried) and one for cooking tips/advice/etc.

This recipe I ended up doubling – what was posted on the site was utter BS as far as number of servings. When doubled, it will do roughly 10-12 tots; depending on how full you make them. Honestly, the taste was a little ‘off’ for me. The Man liked it, but to be honest, the Man will eat anything. I feel it’s missing something, so I will make these again but with some alterations.


  • 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

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.


2 thoughts on “Zucchini Tots

  1. I did the cauliflower tots from Skinny Taste the other day and got half of what she said i’d get. I don’t understand where they get their idea of what a tablespoon is. If I put it in a tablespoon measure and level it, it certainly should be a tablespoon, yet I got 16 rather than 32. They weren’t very good I wouldn’t do them again. I’ll try these.

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