Zucchini Tots
I have tons of zucchini recipes here on Skinnytaste, because it’s one of my favorite vegetables and it’s so versatile. A few of my favorites are Zucchini Enchiladas (perfect for meatless Mondays), Zucchini Pizza Bites and one of my summer favorite’s – Sausage Stuffed Zucchini Boats. For breakfast you can try this Chocolate Chip Zucchini Bread, even the pickiest of kids will enjoy them!
I shared this recipe a few years ago, and we all loved them, but the only issue was I made them in a mini muffin tin, and they stuck to the pan. Then last year I made these cauliflower tots and baked them on a baking sheet and they were perfect. So last night I decided to try it out with this recipe, and the results were zucchini tot perfection – no more sticking to the pan! I also like how they got a little crisp on the edges – so good! My husband LOVED these, and he’s pretty particular when it comes to eating zucchini. One advice is to be sure to squeeze as much water out of the shredded zucchini, I just used paper towels. Some moisture will still remain, but they will turn out just fine.
How To Make Zucchini Tots
