Description
Born on a hot summer day with a fridge full of zucchini and one toddler’s veggie resistance, these tots became my favorite victory snack. Crispy outside, tender inside, and packed with cheesy goodness, they’re a bite-sized celebration of flavor—and a clever way to get greens on every plate. Perfect for picky kids, party trays, or your next “snack attack” moment. Let’s tot!
Ingredients
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1 packed cup grated zucchini (squeezed dry)
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1 large egg
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¼ medium onion, finely minced
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¼ cup shredded sharp cheddar cheese
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⅓ cup seasoned breadcrumbs
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¼ tsp kosher salt
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Black pepper, to taste
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Cooking spray (for pan)
Instructions
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Preheat oven to 400°F (200°C). Spray a 24-cup mini muffin tin generously.
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Squeeze zucchini dry using a clean towel—get every drop!
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Mix everything in a medium bowl: zucchini, egg, onion, cheese, breadcrumbs, salt, pepper.
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Fill muffin cups with the mixture, pressing down firmly.
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Bake 16–18 mins until golden and crisp at the edges.
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Cool 5 mins before gently removing with a knife or spatula.
Notes
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No muffin tin? Bake in spoonfuls on a lined sheet.
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Too wet? Add breadcrumbs 1 tbsp at a time.
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Want extra crunch? Broil the last 2 mins.
Nutrition
- Calories: 45per serving
- Sodium: 120mg
- Fat: 2g
- Carbohydrates: 4g
- Protein: 3g