Zucchini grows comically large if you’re not careful. I spent one little weekend away, and now I have ten green caveman-club squashes stacked in my dining room – and they refuse to be willed out of existence. Lucky for them, moments before I raised the white flag and laid them to rest upon my compost pile, I came across Gina’s Skinnytaste.com blog, featuring these perfect little Zucchini Tots.
Zucchini, onion, cheddar, bread crumbs, egg. ‘Nuff said. With one bowl and a mini-muffin tin, in about seven minutes (not including cooking time) you’ll have a platter full of scrumtious little cheesy medallions. Unless you’re using zucchini-clubs, like me, in which case you’ll need to scrape out the seeds before you grate; the seeds grow comically large, too.
This little kid-friendly gem is frugal, fast and nutritious. I doubled the recipe and made 24 and, between the four of us here at the June household, they lasted about two hours.
My two cents: Don’t be afraid to bake them a bit longer. It browns the cheese – and that stuff is good. I also didn’t add salt; these bad boys are full of flavor.
Thank you, Miss Gina. My zucchini owe you their lives.