A few days ago I came across a pin in the Health & Fitness category on Pinterest for “Zucchini Tots.” I repinned, perused the recipe, and decided it was easy enough for me to make. Boy, was I right. And I am so glad I made them, because they are DELICIOUS. Here’s the original pin:
The picture alone is enough to make you pin this. Anyway, the recipe is very simple and only includes a few ingredients- zucchini, shredded sharp cheddar cheese, onion, egg, bread crumbs, and salt and pepper. (If you’d like to look at the actual recipe, you can click on the picture and it will link you to the site. The link is also the picture’s caption.) I loved that it only had a few ingredients because you know exactly what you are putting into it. I used a home-grown zucchini given to me by my BFF Carrie, and farm fresh eggs in my recipe. I was able to find all of the other stuff in my cupboard, except for the mini muffin tin and an onion, which I picked up at Tops.
First you shred the zucchini. My zucchini was gigantic, and was a little difficult to shred, but it wasn’t really an issue. Looking back, I probably would have carved out the middle because of the seeds, but I didn’t feel like picking them out of my shredded mess of zucchini and they didn’t affect the finished product at all.
The recipe also suggests that you shred it into a clean dishtowel to soak up any extra liquid, but I opted to put it in the strainer. When I was finished, I used a bowl and sort of pressed down on the zucchini so that the extra moisture strained out of the bottom. I think that if you had a clean dishtowel on hand (I didn’t), then you should probably use that. I made a double batch and I had to drain my mixture before I put the second batch in the muffin tin because there was a little pool in the bottom of my bowl. But, despite my slightly soggy zucchini mush, the second batch was as good as the first.
After that, I diced up my onion. The recipe calls for a quarter of a medium onion, but since I doubled mine I just used a whole small onion. It worked fine. I added in my bread crumbs, eggs, and cheese as well as some sea salt and a little pepper.
And mixed it all together…
And packed it into a mini muffin tin. I mean it when I say packed, too. The recipe says that you should pack it so that your zucchini tots don’t fall apart when you are trying to get them out of the tin. I took their word for it, and decided not to risk it and packed them in.
And then I baked them! They smelled soooo goooood. Chris was in the shower as I was baking them and said that he could smell them in the bathroom, haha. I love when my house smells like goodies baking in the oven. The finished product was beautiful. In the end, I got 23 zucchini tots out of the recipe. I blame the loss of the 24th one on the extra that I packed into the other 23. They were absolutely delicious, and completely easy to make. So delicious in fact, Chris ate 9 of them! They are small, but I like that they are snack sized. You could probably make these in a regular sized muffin tin if you baked them a little longer.
This is how beautiful they turned out:
Now, go bake some zucchini tots!