Do you remember years ago when the Sneaky Chef cookbook came out and everyone was talking about how to disguise vegetables in food to get kids to eat more of them? Well, I know this fad has somewhat passed, but this recipe is the perfect way to do just that for kids and picky husbands alike! Ha!
These were such a tasty little treat and work well as a small snack, an appetizer or a side dish. Anyway you serve them, they are delicious!
Cheesy Zucchini Tots
Description
These were such a tasty little treat and work well as a small snack, an appetizer or a side dish.
Ingredients
Scale
- 4 medium zucchinis (, shredded)
- Salt
- 3/4 cup bread crumbs
- 1 cup cheddar cheese (, shredded)
- 2 eggs
- 1 tablespoon garlic powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
Instructions
- In a medium bowl, sprinkle zucchini with a GENEROUS amount of salt and set aside for 20 minutes. After 20 minutes, preheat oven to 400F.
Tip the bowl to carefully drain any excess water. Lay a thin dish cloth on the counter and place zucchini in it. Twist dishtowel at the top and wring the zucchini out, trying to remove as much excess water as you can {it’s impossible to remove it all, you just don’t want it puddling!}.
Tip the bowl to carefully drain any excess water. Lay a thin dish cloth on the counter and place zucchini in it. Twist dishtowel at the top and wring the zucchini out, trying to remove as much excess water as you can {it’s impossible to remove it all, you just don’t want it puddling!}.
Return zucchini to bowl and add all remaining ingredients, stirring well to combine. Take about a teaspoon of the mix and form into tot looking shapes. Place on a greased baking sheet and bake for about 20 minutes, or until golden brown and crispy.
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Jenny says
About how many cups of zucchini??
SuzieW says
This recipe looks rad. Do you use the canned bread crumbs or fresh ones?
Mavis Butterfield says
Canned.
Erin says
I never understood the rationale behind the idea that you should hide the veggies that way. How will the child learn to accept those tastes and textures later on? I know some adults who are still picky eaters because their parents indulged them. Anyone know the rationale?
Lauren says
I use heaps of grated veggies in recipes, for me it’s not about hiding the veg from the kids. It’s about bulking out the meat, adding flavour and texture. Sometimes it’s hard to get five serves of veg into the day and if some grated zucchini, sweet potato or carrot cooked into something is going to help, then go for it.
Nicola says
I made these today. I think I used too much zucchini. Do you have a suggestion on how many cups of zucchini worked well for you in the recipe? I used 1/2 a giant zucchini. Thank you.