Wednesday, June 6, 2012
Recipe from http://curiouscountrycook.blogspot.com (Adapted from The Naptime Chef)
Husband-Tested in Alice’s Kitchen
Makes 24 mini muffins
When I taught elementary school, the cafeteria often served tater tots, which the kids loved. This is a much healthier version of tots that has much better flavor. I think the kids would love these, especially if you called them Zuke Tots or Z Tots and if you ask them to help you make them. Other than grating the zucchini, dicing the onion and dealing with the oven, they could certainly be involved. Kids can “paint” the muffin cups with oil using a pastry brush. They can measure the ingredients and break the eggs. They can also mix the batter and scoop the mixture into the muffin cups. These tots will make a great addition to an EasyLunchBox.
2 cups grated zucchini (about 1 large zucchini)
2 large eggs
½ cup sweet onion, diced
½ cup Parmesan cheese
½ cup bread crumbs (I used Italian style.)
Kosher salt and freshly ground pepper, to taste
Preheat oven to 400°F.
Spray a mini muffin tin with non-stick spray or coat each muffin cup with a bit of olive oil.
Place the grated zucchini in a clean dishtowel and squeeze out the excess liquid. Do not skip this step or you will end up with really soggy tots.
Place all the ingredients in a large bowl and stir to combine. Using a spoon or small ice cream scoop, fill the muffin cups to the top.
Bake for 15 to 18 minutes or until the tots are set and the edges are browned.
Remove the tots from the muffin cups and place on a wire rack to cool.