These are called zucchini tots, but they can be made with all sorts of veggies such as spinach, kale, or peppers. The picture is the latest batch I made with spinach. I served these with hash browns, corn bread, and bacon for dinner.
- 1 cups zucchini, grated
- 1 egg
- 1/4 cup yellow onion, diced
- 1/4 cup cheddar cheese
- 1/4 cup gluten free bread crumbs (I usually grind a loaf of bread in my mini-prep)
Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray. Place grated zucchini in a colander, salt, leave for a few moments, and then squeeze out excess water with a dish towel. In a bowl combine egg, onion, cheese, bread crumbs, zucchini, and S&P. Scoop into muffin tins, filling to the top. Bake for 15-18 minutes, or until top is browned.