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This hearty zucchini tots recipe transformed my relationship with summer squash overflow. What started as a desperate attempt to sneak vegetables into my toddler's diet has become our family's most requested snack, proving that sometimes the best recipes are born from necessity.
I first created these during a summer zucchini avalanche when my garden produced more than we could handle. Now they're requested at every family gathering, and I've caught my veggie-resistant nephew asking for seconds.
Ingredients
- Grated zucchini: the star ingredient adds moisture and nutrition while the squeezing technique ensures crispy not soggy tots
- Large egg: works as the perfect binder giving structure without heaviness
- Minced onion: provides aromatic flavor choose sweet varieties for kid friendly appeal
- Sharp cheddar cheese: creates rich pockets of gooey goodness look for aged varieties for maximum flavor
- Seasoned breadcrumbs: offer texture and seasoning use panko for extra crunch
- Kosher salt: enhances all flavors without overpowering the delicate zucchini
- Black pepper: adds subtle warmth adjust according to your preference
- Cooking spray: prevents sticking choose olive oil spray for added flavor
Step-by-Step Instructions
- Preheat Oven:
- Set your oven to 400°F and generously spray a 24-cup mini muffin tin with cooking spray. The high temperature is crucial for creating that golden exterior while mini muffin tins create the perfect bite sized shape.
- Prepare Zucchini:
- Place grated zucchini in a clean kitchen towel and squeeze with all your might. This step cannot be skipped. Removing excess moisture is the secret to crispy tots rather than soggy disappointment.
- Mix Ingredients:
- Combine all ingredients in a medium bowl until evenly incorporated. The mixture should hold together when pressed but still maintain some texture from the vegetables and cheese.
- Fill Muffin Cups:
- Spoon the mixture into your prepared muffin tin pressing down firmly. This compression helps the tots hold their shape and creates a more satisfying bite.
- Bake to Perfection:
- Bake for 16 to 18 minutes until the edges turn golden brown and crispy. The center should be set but still tender creating that perfect tot texture contrast.
- Cool and Remove:
- Allow to cool for 5 minutes before carefully removing with a knife or small spatula. This resting period helps them set up and release more easily from the pan.
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My favorite part of this recipe is watching skeptical first timers take that initial bite only to reach for a second and third tot immediately. There's something deeply satisfying about creating a snack that bridges the gap between comfort food and nutrition.
Storage Solutions
These zucchini tots maintain their delicious texture for up to 3 days in the refrigerator in an airtight container. For longer storage freeze completely cooled tots in a single layer then transfer to a freezer bag where they'll keep for up to 3 months. Reheat frozen tots in a 375°F oven for 8 to 10 minutes until heated through and crispy again. The microwave works in a pinch but sacrifices some of that wonderful exterior crispness.
Creative Variations
The beauty of this recipe lies in its adaptability. Try substituting yellow squash for a milder flavor or add finely chopped bell peppers for color and vitamin boost. Experiment with cheese varieties mozzarella creates stretchy goodness while parmesan adds nutty depth. For an herb infusion add a tablespoon of chopped fresh basil or dill. Those following a gluten free diet can easily swap in gluten free breadcrumbs or even almond flour with excellent results.
Serving Suggestions
These tots shine in multiple settings. Serve as an appetizer with marinara or ranch dipping sauce for casual gatherings. Pack them in lunchboxes they maintain their texture at room temperature surprisingly well. Create a tot bar for children's parties with various dipping options. For an elevated approach serve alongside a simple arugula salad dressed with lemon vinaigrette for a light lunch. They also make an excellent side dish to grilled meats or fish replacing traditional starches.
Common Queries
- → How do I keep zucchini tots from getting soggy?
Thoroughly squeeze the grated zucchini to remove excess moisture before mixing with the other ingredients. This ensures the tots bake up crisp instead of soggy.
- → Can I use different cheese in zucchini tots?
Yes! Try mild mozzarella, Monterey Jack, or even pepper jack for a spicy twist. Cheddar is classic, but experiment to suit your tastes.
- → What can I substitute for breadcrumbs?
Panko breadcrumbs, crushed crackers, or even almond flour can work as alternatives, each adding a unique texture and flavor.
- → Do zucchini tots freeze well?
Absolutely. Let them cool completely, then freeze in a single layer. Reheat in the oven for crunchy results any time.
- → Is it possible to make these gluten-free?
Use gluten-free breadcrumbs or crushed gluten-free crackers for a version that fits your dietary needs.
- → Can I bake without a mini muffin tin?
Yes, shape small spoonfuls on a lined baking sheet for freeform tots. Adjust baking time slightly if needed.