Rating: 4.5 stars
29 Ratings
  • 5 star values: 21
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
12 tots (mini muffins)
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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.

Nutrition Facts

65 calories; protein 3.6g; carbohydrates 5.2g; fat 3.4g; cholesterol 40.4mg; sodium 416.4mg. Full Nutrition
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