It’s summer time and if you are growing vegetables in your garden then I’m sure you probably have a few zucchini plants. I love zucchini whether it is fried rolled in cornmeal with okra, potatoes and onions or served sliced julienne style in salads. This recipe sounds yummy and I snagged it off Facebook. Don’t you love the wonderful recipes that come across there? I sure do.
- 1 cup zucchini, grated
- 1 large egg
- 1/4 medium onion, diced
- 1/4 cup sharp cheddar cheese
- 1/2 cup seasoned breadcrumbs
- salt and pepper to taste
- cooking spray
Preheat oven to 400 degrees. Spray mini muffin tin with cooking spray.
Grate zucchini into a clean dish towel. Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt & pepper to taste. Fill each muffin section to the top, pushing down on the filling with your spoon so it’s nice and compacted so they don’t fall apart when you take them out of the tin.
Bake for 16 to 18 minutes or until the tops are golden.
Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin. Enjoy!