Recipe: From Pinterest
yields: 12 mini muffins
1 cups zucchini, grated
1/4 yellow onion, diced *I chopped mine pretty fine since I'm not a fan of onion
chunks in my food.
1/4 cup cheese )*I used low fat cheddar and added a bit more after the 1/4c.)
1/4 cup bread crumbs - I used Italian style
Salt and Pepper (to taste)
1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray.
2. Grate the zucchini and place in a dish towel to squeeze out the excess water REALLY get all that water out because if you skip this part, the middle of the zucchini tots will be really soggy, YUCK!
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4.Fill the muffin cups to the top.
5.Bake for 15-18 minutes, or until the top is browned and set. I put mine in for 16 min. and then check them and left them in for another 4 (watching to make sure the tops didn't burn.
LOVED THEM. They were so good, and I think would be great for kids because the flavor is amazing. I suggest letting them help you make it so they'll be more likely to eat the greenish food. HA!
I served them with Baked Chicken Strips and Corn.