A Healthy, Yummy Twist on Tater Tots
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Two Bite Club recommends grating the zucchini by hand into a clean dish towel and then using that to wring out any remaining moisture. In a pinch, a couple of layers of heavy duty paper towels could do the trick, or if you have a food processor, you could just use that to grate up the zucchini. The key is just removing what excess fluid that you can (otherwise, everything just won’t stick together right). After you are finished with preparing the zucchini, it’s just a matter of throwing everything together and then putting individual portions into a greased mini muffin tin, making sure that each muffin section is tightly packed with ingredients, and baking for 15-18 minutes (or until the tops of the tots start to turn golden) in the oven at 400 degrees F. Then use a plastic knife (or even the thin, flat end of a plastic spoon or fork) to remove them from the pan.
If you want to fancy these up a bit, consider throwing some crumbled up crispy bacon into the mix, though they’re great as-is. This recipe is, of course, readily expandable, limited only by the number of mini muffin tins and oven space that you have. If you are serving these as part of a meal (and not just snack items), they go well with most anything that you might normally serve with tater tots or french fries. I had mine with some yummy chicken tenders, as suggested by Two Bite Club.
Ingredients
1 cup zucchini, grated (works out to one zucchini about 7 inches in length, more if the zucchini is smaller)
1 egg
¼ of an onion, diced
¼ cup sharp cheddar cheese, grated (or substitute whatever grated/shredded cheese you prefer)
¼ cup dry breadcrumbs (I used Progresso Italian bread crumbs for a bit more kick, or you can substitute mashed-up croutons–or even wheat germ, if you want more of a low-calorie option)
salt and pepper
Instructions:
Preheat oven to 400°. Spray a mini muffin tin with non-stick spray.
Grate the zucchini into a clean dish towel. Wring all of the excess water out of the zucchini that you can.
Combine all of the ingredients and season with salt and pepper.
Fill each muffin section to the top, pushing down on the filling with your spoon to make it tighter – you don’t wont them to fall apart after baking.
Bake for 15-18 minutes until golden brown. Run a plastic knife around the edges of each tot and they should come right out.
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Quick tip: Use your favorite cheese instead of sharp cheddar.
Thanks to The Two Bite Club for this delicious and easy “zucchini tot” recipe.