Zucchini Tots

Yes, folks, it’s that time of year – the time where you have to keep your car locked at all times lest someone sneak a bag of zucchini inside, and then you’ll be stuck with what to doooooo with it. Actually, zucchini is my favorite summer squash, and I think it’s the most versatile. It’s not as seedy as crookneck squash, so you don’t have to worry about people (FRED) complaining about how many seeds there are. Also, they grow HUGE if you leave them, and all that zucchini flesh can be shredded, frozen, and thrown into casseroles, stews, and the like, year-round.

So when I wandered across this recipe at The Two Bite Club, I was all “Yes, please!”

Please note, you need a mini muffin tin for this recipe. I really and truly think that you could make fritters from this and bake them on a cookie sheet in the oven, but I haven’t done that, so I don’t have exact instructions for you. (If you give that a try, let me know how long you baked them for, and I’ll add it to this recipe.)

The ingredients:

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Grated zucchini, egg, diced onion, grated sharp cheddar, dry breadcrumbs, salt and pepper. (Salt and pepper not pictured; they’re shy.)

Once you have the zucchini grated (I use my food processor to do that), put it in a clean dish towel and squeeze as much of the water out of the zucchini as you can. There’s not a picture of this, because I needed both hands to do the squeezing, and Fred wasn’t around. Also, the cats are terribly photographers. I’m sorry, kitties, but it’s true.

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“Inspector Stompers would like to invite you to go eff yourself. Stompers is highly in-demand photographer and you are just jealous.”

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Put all your ingredients into a bowl and mix ’em together.

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Spray your mini muffin tin with cooking spray. This recipe makes 12-ish tots, but I’ve gotten more and I’ve gotten fewer, so I’d recommend spraying 10 cups to start with, because you can always spray more as you need to. Or I guess you could always wipe the spray out of the tins that aren’t filled before you put it in the oven. (I just thought of that option, obviously.)

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(You can tell that I bought this mini muffin tin specifically for this recipe, because it doesn’t look like crap.) Fill each cup to the top, pushing down on the filling with your spoon to compact it so they don’t fall apart when you take them out.

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Bake 15 – 18 minutes in a 400ºF oven. When the top is starting to brown, they’re done.

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These are really, really good, they’re easy, and they’re just as good the next day, warmed in the microwave.

I’ve made these probably 10 times since I found the recipe, and they were really good every time. One time I wasn’t paying attention, and I’d gotten it into my head that the recipe called for two cups of shredded zucchini rather than one. They still came out just fine, but they were softer, and in fact Fred prefers them made with two cups (and also, you use up more zucchini that way, yay!)

Zucchini Tots
 
Prep time
Cook time
Total time
 
Original Source/Author:
: appetizer, side dish, snack
Serves: 12
Ingredients
  • 1 c. zucchini, grated
  • 1 egg
  • ¼ of an onion, diced (I used an entire small onion because we love onions)
  • ¼ c. sharp cheddar, grated (any kind of cheese will work)
  • ¼ c. dry breadcrumbs
  • salt and pepper
Instructions
  1. Preheat oven to 400ºF. Grease a mini muffin tin with cooking spray.
  2. Grate the zucchini, place in a clean dish towel, and wring as much water out as you can (it won't be much).
  3. In a medium bowl, combine all the ingredients and season with salt and pepper.
  4. Fill each muffin section to the top, pushing down on the filling with a spoon so it's compacted.
  5. Bake 15 - 18 minutes. When the top is starting to turn golden brown, they're done.
Notes
I've made these with 2 c. zucchini instead of 1, and they were really good, just softer than the ones made with 1 c.

 


Comments

Zucchini Tots — 22 Comments

  1. I am bookmarking this for when my devious neighbor slips a zucchini the size of a baseball bat into our kitchen like he did last year. Damn you Charlie and your zucchini growing ways! Why the hell do those things get so BIG?

  2. ((Gasp!)) Where has Inspector Stompers learned such language? 😉

    These look great. My kids actually love zucchini and we’re always looking for a different way to prepare it.

      • Or perhaps the mouth of the person who taught him to talk like that! 😉 I’m certain Eloise, Henry, and Porter were using worse language when I gave them their medicated baths this morning. (Actually, only Eloise had anything to say, and it wasn’t in a friendly voice at all!)

  3. Well, now I actually want someone to offer me zucchini! What an unprecedented event that is, I can hardly explain. But it looks so good! AND easy. Two of my favorite things.

  4. I so wish someone would drop off their zucchini at my door!! I am still paying $2.00/lb for it in the grocery store. That’s what I get for living in the frozen north. I really want to try this though, I do love zucchini very much.

    • I cannot even fathom someone actually paying “real money” for zucchini. Blech. I hate it that freaking much and there is always someone around here trying to give it away.

      And now that I said all that, I am on here to say that Shirley made this recipe today (for Robyn is her favorite child and can do no wrong…) and it was absolutely FABULOUS and now I will happily say that I eat zucchini (but only this recipe so far)!

  5. Can’t wait to try these. The Inspector looks a little pissed in that photo. Did you not offer him a snack to keep him from inspecting?

  6. This looks like a great recipe to try. We’ve had so much zucchini this year and I just didn’t know what to do with all of it. I froze a lot and was wonding if you think we could use the froze to make this recipe.

    • I absolutely think you could use frozen zucchini to make this – that’s what I’m intending to do with some of my frozen zucchini this Fall and Winter!

    • I absolutely KNOW you can use frozen because Shirley used frozen (thawed, of course) this morning and it was damn good! The only thing I would do is make sure to really wring the moisture out and you’ll be good to go!

  7. I am planning on trying this tonight. For just a second I thought Inspector Stompers had jumped in the bowl. He is almost the same color as the cheddar cheese.

    • I truly don’t know – I’d be concerned that they’d get mushy. I’m planning to make a batch later this week, I’ll try freezing a few and report back!

  8. Oh, these look awesome. Pregnant lady want. But our apartment is about 85 degrees right now and I can’t even fathom turning on the oven. Maybe I’ll send the recipe to zucchini-growing family members and demand that we make them when I visit.

  9. That’s almost the exact recipe I use to make fritters. I use fresh grated parm instead but yea you could easily do fritters with those.

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