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| Zucchini Tots |
"Crispy, crunchy, veggie-packed, deliciously stylish zucchini tots and cutlets. Because kids eat with their eyes first too!"
Ingredients :
- cooking spray
- 1 cup grated zucchini
- 1/4 cup grated carrot
- 1/4 cup seasoned bread crumbs
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh basil
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon dried oregano
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 25M |
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- Preheat oven to 400 degrees F (200 degrees C). Spray a mini-muffin tin with cooking spray.
- Combine zucchini and carrot in a large bowl. Squeeze out excess water using a paper towel.
- Mix bread crumbs, feta cheese, basil, egg, salt, pepper, and oregano into zucchini-carrot mixture. Scoop mixture using a mini ice cream scoop or 2 spoons and press mixture into the prepared muffin tin using the back of a spoon.
- Bake in the preheated oven until tops are golden brown, 15 to 18 minutes.
Notes :
- Top tots with a little shredded cheese and a drizzle of olive oil prior to baking for a crispy, crunchy top.
- Finely minced onion can be used in place of the carrot.
- Any variety of cheese (such as Mexican cheese blend or Italian cheese blend) can be used in place of the feta, if desired.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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