**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.
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.