Yield 5 servings Number Of Ingredients 7 Steps:
Preheat oven to 400°F (200˚C.) Grate the zucchini into a bowl and salt generously. Allow zucchini to sit for 20 minutes as the salt draws out moisture. Pour zucchini onto a clean dish towel and wring it out over the sink or into a separate bowl. Pour the zucchini back into your bowl and add bread crumbs, cheddar cheese, eggs, garlic powder, and pepper. Mix together until well-blended. Take a tablespoon of mixture and roll it into a tot, repeat for rest of mixture. Place on a greased baking sheet and place in the oven for 20-25 minutes or until tots are crunchy. Serve warm. Enjoy!
Time 1h35m Yield 4 Number Of Ingredients 14 Steps:
Place zucchini in a colander or strainer set over a bowl and sprinkle a pinch of salt over the top; let liquid drain from zucchini for 1 hour. Press zucchini with a paper towel to remove any excess liquid. Preheat oven to 350 degrees F (175 degrees C). Spray a mini-muffin pan with cooking spray. Stir zucchini, bread crumbs, Cheddar cheese, onion, eggs, black pepper, oregano, basil, 1/4 teaspoon salt, rosemary, garlic powder, and sage together in a large bowl. Spoon zucchini mixture into prepared muffin cups, filling each cup and flattening mixture to be even with the top of the muffin pan. Bake in the preheated oven until browned, 15 to 20 minutes.
More about “shredded zucchini tots recipes”
Time 25m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Spray a mini-muffin tin with cooking spray. Combine zucchini and carrot in a large bowl. Squeeze out excess water using a paper towel. Mix bread crumbs, feta cheese, basil, egg, salt, pepper, and oregano into zucchini-carrot mixture. Scoop mixture using a mini ice cream scoop or 2 spoons and press mixture into the prepared muffin tin using the back of a spoon. Bake in the preheated oven until tops are golden brown, 15 to 18 minutes.
