Yield: 12 mini tots | Prep Time: 10 minutes | Cook Time: 18 minutes
Zucchini might just be the most versatile veggie of the bunch. It’s a fitting alternative to chicken in the Baked Zucchini Parmesan Casserole (here) and even replaced lasagna noodles in the Zucchini Lasagna (here). It plays a new role in this recipe by taking the place of potatoes with these fun ’n’ friendly tots!
INGREDIENTS
1 zucchini
1 large egg
¼ onion, diced
¼ cup grated reduced-fat sharp cheddar cheese
¼ cup dry Italian bread crumbs
Salt and pepper to taste
Ranch dressing, for serving
DIRECTIONS
1. Preheat the oven to 400°F. Lightly coat a mini muffin tin with cooking spray.
2. Grate the zucchini into a clean dishtowel. Wring as much of the excess water out of the zucchini as you can.
3. In a medium bowl, combine the zucchini, egg, onion, cheddar cheese, bread crumbs, salt, and pepper.
4. Fill each muffin section to the top, pushing down on the filling with your spoon.
5. Bake for 15 to 18 minutes until the tops turn golden.
6. Run a plastic knife around the edges of each tot and pop them out.
7. Serve with ranch dressing or other dip of your choice.