Tuesday, March 27, 2012

Zucchini Tots



**News Flash** My husband is awesome. I came home to one of the best birthday gifts ever. Do you guys remember my post about making a photo box for better blog photos? Well, not only did he make me one, he made me two! What a nice surprise! Big thanks to my father in law for helping! They are so handy! Take a look. Bigger, better, made of wood. Totally bad ass. I love it! 



Now, on to one of my new favorite recipe! I have been waiting all day to post this recipe! This recipe intrigued me. Why? Simply because it has "tots" in the title. I am a huge fan of bite size food and tater tots. So anything that sounds like both I am all about it. These are so easy to put together and are healthy! Hooray! You can easily double this recipe to make 24 or more. My mini muffin tin has 24 spots so I will double the recipe next time. These would even be perfect to freeze and reheat later. I think kids would love these too. Put these on a plate with a yummy dipping sauce and you are good to go!


You can add anything to these that you want. You can add different veggies like carrots, spinach or different cheeses like sharp cheddar and pepper jack. Use this recipe as a platform and make your taste buds happy! These are so flavorful, crunchy on top and soft in the middle.They are so good! I cannot wait to try more with different ingredients!


Here is the recipe I used from Tasty Kitchen. 


Ingredients

  • 1 cup Zucchini, Grated
  •  Egg
  • ¼ whole Yellow Onion, Diced Or Grated
  • ¼ cups Cheese ( I used Parm)
  • ¼ cups Italian Style Bread Crumbs
  • Salt And Pepper

Directions: 
1. Preheat oven to 400ºF. Spray a mini-muffin tin with nonstick spray, set aside.
2. Grate the zucchini and then place it in a dish towel and squeeze out the excess water( make sure you do this), like you would do with frozen spinach.


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.




8 comments:

  1. Hi! I've nominated you for a Versatile Blogger Award! I just love your blog :)

    www.seaweedandsassafras.com

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    1. Thank you Abby!!! I love your blog too. :) Congrats on 24X24.

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  2. Love the recipe. Love the photo box. Love your husband. Am about to go have a talk with mine about this! :)

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    1. I am pretty lucky! If you need the plans he went by to construct let me know. We made it first out of card board and I used that for awhile then we used the same plans for the wood one.

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    2. Hey Leanne,

      I just made these. I've had this recipe pinned for a while. I just picked up some zucchini and was puttering around the kitchen so I figured it was time to do it. I don't have a mini muffin tin so I filled my big one half way. They came out more pancake like than tot like because of that but still really tasty. I used Parmesan but next time I might add a bit of melting cheese like cheddar or mozzarella. Still need to play around but thanks for the inspiration.

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    3. Oh good.I'm glad you tried them! Yeah, I actually tried it in a full size muffin tin and liked the mini muffin tin alot better. They were more tot like. :)

      I made them with cheddar last week and they were yummy. I may add bacon to them next time too!!!

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    4. I tried them again with the cheddar and they were better. Bacon would be delicious. I'm also thinking of adding a little potato...maybe sweet potato.

      Anyway, I showed the photo box to Brian and he said he'll build me one. I'd love to take you up on your offer for the plans if you still have them. Can you send them to my email at hungrycouplenyc@yahoo.com

      Thanks so much!

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