This is our first year growing a garden and everything is turning out wonderful. We have cucumbers, tomatoes and a mystery plant that we don't know what is growing. Plus a watermelon that the kids are having fun watching grow. It's a funny shape but still fun to watch get bigger. And then there are the zucchini. These are mutant, huge, ginormous zucchini growing in such masses that when my daughter brought 3 more mammoths into the house the other day, I literally jump backed and screamed a little. We've been invaded by zucchini.
So when I found these Zucchini Tots on Julies blog A Little Bit of Everything, I jumped right on it. In fact, I've made them several times this month and they are awesome. I admit, while the first time I made them, I was exact with the measurements. Yet as I continued to make them, I just eyeballed the ingredients and threw it all in a bowl. It's a quick and easy recipe that is hard to mess up. I love the onion so I tend to go heavy on the onion. You can use different cheeses as well. I pretty much stuck with Colby jack and Parmesan as that's what we usually have on hand. These little guys are cute and delicious. I only wish I had another mini muffin pan!
Recipe from A Little Bit of Everything
1 cup zucchini, grated
3 tbsp. onion, minced
1/4 cup cheese, I used Colby Jack and Parmesan
1/4 cup seasoned bread crumbs
Salt and pepper
Heat oven to 400. Spray a mini muffin pan with cooking spray.
Grate the zucchini and place in a metal colander to drain. Press with paper towels to get some of the moisture out.
In a bowl, combine the egg, onion, cheese, bread crumbs, zucchini and salt and pepper.
Using a spoon or a cookie scoop, fill the muffin cups to the top and press them in a bit. Bake for 18 to 20 minutes or until the top is browned and set.