Zucchini Tots

• Vegetarian

• Produce

  • 1/2 Onion, medium
  • 2 cups Zucchini

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 Salt and pepper

• Bread & Baked Goods

  • 1/2 cup Italian seasoned breadcrumbs, dry
  • 3 tbsp Panko breadcrumbs

• Dairy

  • 4 oz Cheddar cheese, sharp

Found on oldhousetonewhome.net

Description

Ingredients

• 2 cups shredded zucchini
• 1/2 medium onion, diced
• 1/2 cup dry Italian seasoned breadcrumbs
• 2 large eggs
• 4 ounces of extra sharp cheddar cheese, shredded
• 3 tbsp. panko breadcrumbs
• salt and pepper to taste

Directions

• After shredding your zucchini, lay out on a clean kitchen towel and sprinkle salt on it. Let it sit 15 minutes and then squeeze out as much water as you can. (The salt helps draw the moisture out)
• In a medium mixing bowl, add in zucchini, onion, bread crumbs, eggs, and cheese. Add salt and pepper and stir well.
• Spray a 24 cup mini muffin with cooking spray and then put zucchini mixture in each cup. Press each cup down slightly to compress. Sprinkle each cup with just a few panko crumbs for some added crunch.
• Alternative Method: Shape heaping tablespoons of zucchini mixture into small football shapes. Place on a non-stick cooking sheet.
• Bake at 400 degrees for 16-20 minutes, or until slightly golden brown and desired crispiness. We like ours crispy so I usually do 20 minutes.
• If using the muffin pan, run a knife to loosen as soon as you get them out of the oven.
• Let cool for a minute and then remove from pan.Enjoy!