I made a few changes. No bread crubms, no onions. And I added onion and garlic powder. Next time I will also add shredded carrots to it.
They are AMAZING! If I hadn't promised Declan one in the morning, I would have eaten them all. So good!
Recipe adapted: The Naptime Chef
yields: 12 mini muffins
1 cups zucchini, grated
1 egg (1 large egg equals 3-4 tbsp when whisked together)
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs - I used Italian style
Salt and Pepper
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. - See more at: http://curiouscountrycook.blogspot.com/2012/03/zucchini-tots.html#sthash.H6DCi0Zv.dpuf
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