Zucchini Tots

6:00 AM

I've been trying really hard to get Michael to try new foods. It's possible there's been bribery sweet incentives involved, but I think I'm OK with that. Very rarely does Michael like to try new things unless it involves the words cheese, chocolate, or fruit. Anything with meat? Forget it. He only eats tuna. Not saying there's anything wrong with that, and I'm definitely not forcing anything on him, but sometimes it gets tiring making dinner only to have him eat black beans, tuna, or a grilled cheese.

The other night we had breakfast for dinner, and I had been dying to try out this recipe. With a few alterations of my own, they were a big hit. After offering Michael a sort of "reward" for trying one bite... he ate three of them. I'd call that a success.


Ingredients:

- 1 C grated zucchini with or without skin. (About 1 large zucchini.)
- 1/4 C Parmesan or cheddar cheese (You can use any kind of cheese, including a cheese that isn't cheese ;), but thus far these are the two I've tried)

- 1/4 C breadcrumbs (I used Panko)
- 1/4 of an onion, diced (I used white, but sweet onion works really well, too!)
- 1 egg or egg substitute

Optional spices:

- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/4 tsp rosemary
- 1/4 tsp black pepper
- 1/8 to 1/4 tsp salt

Directions:

- Grate your zucchini and squeeze all the extra moisture out of it by placing it in a towel (like you would with frozen spinach). Make sure you really get rid of all the extra liquid. If you don't, the tots will be moist in the middle and you don't want that!
- Preheat your oven to 400 and spray a mini muffin tin with cooking spray. Set aside.
- Mix together all your ingredients in a large bowl.


- Using a cookie scoop or spoon, fill each hole around 1/2 to 3/4 full. Press down with a fork to even out the tops.

- Cook for 15 to 18 minutes, checking on them after 15 and going from there. This all depends on how crispy you like them, just make sure you don't burn them! (Unless that's your taste, of course.)

Oh, and HAPPY ST. PATRICK'S DAY! Only fitting I give you a green recipe for the day, right?



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