Ingredients
|
---|
Amount
|
Measure
|
Ingredient
| | ||
| cup, chopped | zucchini, grated | | large | eggs, white only | | cup | bread crumbs (soft) | | cup | grated parmesan | | cup, chopped | Onion, chopped |
| | | | | |
Steps
|
---|
Sequence
|
Step
|
---|
| 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. |
|