Zucchini Tots

It’s no secret. I love Zucchini. Seriously. I have made a bunch of things with it this year, pasta, lasagna, ribbons, and pancakes among other things. But these by far were my favorite; I made them twice in 24 hours. Once as a snack and once for breakfast.

Shred 1 zucchini on a mandoline or grater. String out the liquid any way you can. Wrapped in a towel is best, but you can also press it out through a strainer.

Next, in a bowl beat 1 egg, a handful of shredded parmesan, chopped up onion, salt, pepper and the zucchini into a batter.

Spoon into a greased mini muffin tin and bake for 20 minutes at 400 degrees until golden brown.


One response to “Zucchini Tots

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