Zucchini Tots

This is our second year for raised garden beds for some of our garden and the zucchini and squash plants are so happy! We have gotten a lot of each. We have also eaten a lot of each… zucchini boats, zucchini tots, zucchini parmesan, zucchini au gratin, zucchini bread, lemon zucchini cookies and grilled zucchini! This recipe is our favorite of all and the little tots freeze well, making it a great reminder of summer on a busy winter night. I double this recipe for my family of 5.

Ingredients

• 1 packed cup grated zucchini, drained
• 1 large egg
• 1/4 medium onion, minced
• 1/4 cup shredded sharp cheddar cheese
• 1/3 cup seasoned bread crumbs (see my homemade bread crumb recipe)
• 0-1/2 teaspoon course sea salt (if using progressive seasoned bread crumbs, you won’t need any salt) so taste before adding and add slowly
• 1/4 teaspoon pepper (start with 1/4 teaspoon and add more to taste)

Directions

Preheat oven to 400 degrees F.

Grate zucchini and wring out in a clean dish towel or paper towel.

Combine all ingredients in a bowl except the salt. Taste and adjust to taste with salt and pepper.

Place 1 tablespoon portions onto a parchment lined cookie sheet.

Form into ovals.

Bake for 16-18 minutes, checking periodically. If bottom looks like it is getting too brown, flip while cooking and continue baking until both sides are to your liking.

Serve like tater tots.

**These freeze well. Keep on parchment lined paper on cookie sheet and put in freezer. When frozen, remove from freezer and store in airtight bag or container in freezer.