Tuesday, June 24, 2014
Zesty Zucchini Tots
We like spicy stuff, Gabe makes great fajitas but tends to drop the hot sauce in one spot. Not a happy experience for the person who gets that portion!
These are spicy and a nice little addition to your meal and trust me - spice is evenly distributed so no one has to run for the milk.
2 cups shredded zucchini ( used my food processor)
1/2 medium onion, diced ( didn't use)
1/2 cup dry Italian seasoned breadcrumbs ( subbed Hot Chipotle Panko seasoned breadcrumbs)
4 ounces of extra sharp cheddar cheese, shredded ( Subbed Pepper Jack Cheese)
3 tbsp. panko bread crumbs ( added the chipotle panko)
salt and pepper to taste
2 cloves of minced garlic (sauteed in olive oil)
Remove zucchini from the food processor. You could also use a box grater to shred the zucchini.
Place the zucchini in a colander and sprinkle with salt. Let it sit for 15 -20 minutes and remove from the colander and place on a towel and squeeze out as much water as you can.
In a medium bowl add the zucchini, panko, eggs, cheese, garlic and salt and pepper.
Prepare mini muffin pans with cooking spray. Fill each cup with the zucchini mixture. Press each cup down to slightly compress the mixture. Sprinkle with panko.
Bake at 400 degrees for 15-20 minutes. Keep an eye on them, you don't want them to burn. They should be nicely browned.
When you take them out of the oven run a knife around each cup to loosen up the tots.
Let them cool for a bit and remove from the pans.
Adapted the recipe from Old House To New Home