Monday, July 23, 2012

Zucchini Tots

I don't know a single person that dislikes tater tots. They are crunchy, salty, greasy, and comforting. However, tater tots are kind of a pain to make homemade and I'm sure they are awful for you.

Before I go any further, I want you all to know that these zucchini tots are in no way a substitution for good 'ol greasy tots. These are only a healthier, homemade alternative at the most. I found this recipe when looking for ways to use up zucchini. It is also all over pintrest. Who knew these tots (or bites) from The Curious Country Cook would be so delicious? They are very easy to make and don't take long at all. As for taste, they are kind of like a quiche with more of a tot texture, for lack of a better description. They are definitely worth making and there is a lot you could do to play with different flavor combinations.

Time: 25 minutes
Yields 12 mini muffins

1 egg
1/4 yellow or white onion, diced
1/4 cup cheese, grated (cheddar is my favorite)
1/4 cup bread crumbs (original post used Italian style, but I added my own herbs)
1 cup zucchini, grated 
Salt and pepper
Other wanted seasonings/spices

Preheat oven to 400 F and grease your mini muffin tin.
Start by beating the egg in a medium sized bowl. Add in the onion, cheese, and bread crumbs.

Wring the moisture out of your zucchini by sticking it in a towel and squeezing real hard. You could skip this step but then your tots wold be squishy and not as crispy.

Add the zucchini to your bowl of eggy cheese and bread crumbs.

Salt and pepper the mixture and add any other desired seasonings. I like garlic salt and cayenne pepper with cheddar cheese or garlic with Italian seasonings with parmesan cheese. Scoop the mixture into the mini muffin pans and squish it in.

Bake these morsels for about 18 minutes or until they are the desired browned and crispiness. Let them sit a couple minutes and then slide them out.

 These are good as a side dish, a snack, or even breakfast...any time really. Enjoy!

Original post at

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