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.
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