Rating: 4 stars
15 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

These delicious little tots are just as yummy as their potato cousins. Easy to make, delicious to dip, and a great way to use up extra zucchini from the garden!

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
4
Yield:
24 tots
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

162 calories; protein 9.4g; carbohydrates 13.5g; fat 8.1g; cholesterol 107.8mg; sodium 412mg. Full Nutrition
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