Cheesy Zucchini Tots

We had monster zucchini from the garden and coming up with all the ways to eat the mountains of it was a challenge. We grilled and drizzled it with balsamic, attempted to make healthier versions of bread with it, cubed and roasted it with olive oil, and most successfully these cheesy zucchini tots. This recipe is all over Pinterest and this recipe is my version after trying a few. It is simple and the only "bad" ingredient being breadcrumbs, you could use a gluten free variety if that is what you are into. Also, you could sub in any cheese that you love that melts well, but sharp cheddar really is the best. These are great as a side or as an appetizer. 

Cheesy Zucchini Tots
Imperfect Polish 2015
makes 4 sides 

1 packed cup of shredded zucchini (you can do this with a box grater or in a food processor with the grater attachment)
1 egg
1/4 cup breadcrumbs, any variety
1/2 teaspoon salt
few cracks of fresh pepper
heaping 1/4 cup of shredded sharp cheddar

Preheat oven to 400 degrees. 

Spray a cookie sheet with oil liberally. Set aside. 

Place the zucchini in a couple paper towels and pat out the excess water. Set aside. 

In a large bowl, combine the rest of the ingredients well. Then add the zucchini and combine using a fork or your hands. Place tablespoon sized round mounds of the mixture on the cookie sheet. Bake for 20 minutes, turning once after 10 minutes. Tots should be golden brown. Serve warm or at room temperature. 

To make in advance: Follow all of the recipe to the end. Then just reheat in the oven later. You can also freeze them and reheat in the oven at 350 until heated through, about 20 minutes. 


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