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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup, chopped | zucchini, grated | 1 | large | eggs, white only | 1/4 | cup | bread crumbs (soft) | 1/4 | cup | grated parmesan | 1/2 | cup, chopped | Onion, chopped |
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Steps
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Sequence
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Step
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| | 1 | 1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set. |
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