Shredded Zucchini Tots

Just as delicious as their potato cousins, these zucchini tots are easy to make, delicious to dip, and a great way to use up your summer harvest.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 162 Calories

Ingredients

• 2 eggs, beaten
• 2 cups grated zucchini
• cooking spray
• 1 pinch salt, or as needed
• 0.5 teaspoon ground black pepper
• 0.5 cup shredded Cheddar cheese
• 0.25 teaspoon salt
• 0.25 teaspoon dried rosemary
• 0.5 teaspoon dried basil
• 0.5 cup dry bread crumbs
• 0.5 teaspoon dried oregano
• 0.25 teaspoon garlic powder
• 0.25 cup minced onion
• 0.125 teaspoon dried sage

Recipe Instructions

Step 1

Bake in the preheated oven until browned, 15 to 20 minutes.

Step 2

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 about 1 hour. Press zucchini with a paper towel to remove any excess liquid.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Spray a mini-muffin pan with cooking spray.

Step 4

Stir together drained zucchini, bread crumbs, Cheddar cheese, beaten eggs, onion, black pepper, oregano, basil, 1/4 teaspoon salt, rosemary, garlic powder, and sage in a large bowl until well combined. Spoon zucchini mixture into the prepared muffin cups, filling each cup and flattening mixture to be even with the top of the muffin pan.