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1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
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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.
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3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
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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.
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Some Tips from others:
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>Egg Allergy? Try an egg-replacement product or a mixture of 3 tbsp water to 1 tbsp ground chia or flax seed (it will look gelatinous) and let it sit for 10 minutes before adding into the recipe.
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> Gluten Free? Try almond flour, coconut flour, cooked cauliflower, potato flakes, Corn Chex cereals (g.f), or cooked Quinoa.
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>Flavors: Like I do with any recipe I make, I adjust the ingredients to what I have on hand and what I prefer. You can add fresh herbs, use a different (or even dairy free) cheese, keep the skins on or peel the zucchini, add a bit of heat with red pepper flakes ,or even mix in bacon which on reader did.
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>No mini muffin tin? Some have just placed the mixture onto a baking sheet which has worked okay, but you can use a regular muffin tin. If using a regular muffin tin, fill the mixture to 1/2 full or a little less and press down using your fingers or a tbsp measure. Bake for 18-22 minutes and broil to get the tops crispy.
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>Salt: Salt helps draw out the moisture in foods which can help in this recipe. After grating your zucchini and placing it in a towel, sprinkle with salt, and let it sit for 10 minutes or so to draw the excess moisture out. Squeeze the towel really good to1. Preheat oven to
