These have recently become a staple around here; they are fast, easy, and healthy. Plus they freeze great, and go well with breakfast, lunch, or dinner. Now that's versatility! And did I mention how yummy they are? Whenever I make them for others, I get recipe requests. It's a new go-to for bringing freezer meals to people in the ward.
Recipe adapted: The Naptime Chef
yields: 12 mini muffins
1 cups zucchini, grated
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs - I used gluten-free
Salt and Pepper
1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray (I used butter).
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. 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. (i really pack mine in and they take 20 minutes. For crispier tots, though, don't overfill).