Crispy, crunchy, veggie-packed, deliciously stylish zucchini tots and cutlets. Because kids eat with their eyes first too!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Spray a mini-muffin tin with cooking spray.

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  • 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.

Cook's Notes:

Top tots with a little shredded cheese and a drizzle of olive oil prior to baking for a crispy, crunchy top.

Finely minced onion can be used in place of the carrot.

Any variety of cheese (such as Mexican cheese blend or Italian cheese blend) can be used in place of the feta, if desired.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

65 calories; 3.4 g total fat; 40 mg cholesterol; 416 mg sodium. 5.2 g carbohydrates; 3.6 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/16/2016
We really enjoyed these. Will definitely make again. I did a few substitutions because I didn't have all the original ingredients. I used shredded cheddar instead of feta and used 1/8 tsp. dried basil in place of the fresh. I also added 1/8tsp. of garlic powder. Otherwise I followed the recipe. Really good. Read More
(6)

Most helpful critical review

Rating: 3 stars
02/02/2020
Turned out ok. It was really hard to get the muffins out of the pan. Read More
20 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/16/2016
We really enjoyed these. Will definitely make again. I did a few substitutions because I didn't have all the original ingredients. I used shredded cheddar instead of feta and used 1/8 tsp. dried basil in place of the fresh. I also added 1/8tsp. of garlic powder. Otherwise I followed the recipe. Really good. Read More
(6)
Rating: 5 stars
09/16/2016
We really enjoyed these. Will definitely make again. I did a few substitutions because I didn't have all the original ingredients. I used shredded cheddar instead of feta and used 1/8 tsp. dried basil in place of the fresh. I also added 1/8tsp. of garlic powder. Otherwise I followed the recipe. Really good. Read More
(6)
Rating: 5 stars
02/01/2017
These are yummy you an change the flavors up with different cheeses and spices. I use this recipe to make pizza. Roll the mix flat on a sprayed pizza pan bake add sauce add toppings then cook till topping are heated though. Read More
(5)
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Rating: 4 stars
05/11/2016
We liked these! I used whole wheat seasoned breadcrumbs and added a little garlic powder. Oh and because the kids do not care for feta cheese I used a mix of parmesan and mozzarella. I topped 1/2 with mozzarella before baking and they were perfectly cooked in 15 minutes. These also came out of the pan nicely which is something I was worried about. I would make these again! Thanks for sharing.:) Read More
(3)
Rating: 5 stars
07/26/2018
Loved it! Used mini muffin cup liners. Read More
Rating: 5 stars
05/25/2018
These were so yummy and I ll definitely make them again! I used cheddar instead of feta because it s what I had. I also shaped mine into tots and put on a cookie sheet instead of using a muffin pan. I ran out of room and had a few left so I dropped them in the deep fryer just to see...won t do that again. The deep fryer doesn t do them any favors they were much better out of the oven! Thanks for the recipe! Read More
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Rating: 5 stars
09/11/2017
Have made this several times and tasty every time. Husband was very impressed and he's a foodie! Read More
Rating: 5 stars
01/08/2020
Very good! Would make again Read More
Rating: 4 stars
05/12/2016
Made as written except that I used the two spoon method to "shape" the tots and I baked them on a regular pizza pan. These were good but had a sweetness to them that I think came from the carrots. Next time I will leave out the carrots and serve with a warm marinara sauce instead of the sauce I chose to use this go around. Read More
Rating: 5 stars
08/24/2019
I used the recipe as listed and quadrupled it because I have sooo much zucchini, and I shaped them with a small melon baller to bake on cookie sheets. After 15 minutes turned them to brown the other side for the last three minutes. Came out perfect and yummy! Read More
Rating: 3 stars
02/02/2020
Turned out ok. It was really hard to get the muffins out of the pan. Read More