Monday, April 9, 2012

Zucchini Tots

These were a wonderful treat to have with pan seared pork chops and gravy and easy and quick to make.  I doubled the recipe and made 24 mini muffins and I used half parmesan and half cheddar and that was really good.   We each ate about 5 of them and had some left over, so count on about 5-ish per person.  Bubba liked dipping them in the pork gravy.

When these were baking, they smelled just like tater tots.  And "tots" does mean small and these are small (baked in a mini muffin pan) so the name fits.  If you wanted to make regular sized muffins then try cooking for about 15-20 minutes and check on them until they're done all the way through.  But I think these are better in little bites.

Zucchini Tots
Recipe adapted: Curious Country Cook
makes 12 mini muffins

1 cup zucchini, grated

1 egg

1/4 yellow onion, diced

1/4 cup cheese (cheddar or Parmesan work the best)

1/4 cup almond meal

salt and pepper

Preheat oven to 400F.  Grease a mini-muffin tin with butter or coconut oil or olive oil, set aside.

Grate the zucchini and then place in a dish towel to squeeze out the excess water, wring it out really well.

In a bowl mix the egg, onion, cheese, almond flour, zucchini, salt and pepper.

Using a tablespoon or a cookie scoop, fill the muffin cups to the top.

Bake for 15-18 minutes, or until the top is browned and set.

3 zucchini tots = 1 veggie serving

Print the recipe:  Zucchini Tots


  1. Oh man those look so yummy! I planted some zukes and I sure hope they do well!

    1. One of the P10 ladies mentioned that she had extra zukes so she shredded them and froze them for use in recipes for later, which is a great idea.

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