Ingredients
2 cups shredded zucchini
1/2 medium onion, diced
1/2 cup dry Italian seasoned breadcrumbs
2 large eggs
4 ounces of extra sharp cheddar cheese, shredded
3 tbsp. panko breadcrumbs
salt and pepper to taste
Instructions
After shredding your zucchini, lay out on a clean kitchen towel and sprinkle salt on it.
Let it sit 15 minutes and then squeeze out as much water as you can. (The salt helps draw the moisture out)
In a medium mixing bowl, add in zucchini, onion, bread crumbs, eggs, and cheese. Add salt and pepper and stir well.
Spray a 24 cup mini muffin with cooking spray and then put zucchini mixture in each cup. Press each cup down slightly to compress. Sprinkle each cup with just a few panko crumbs for some added crunch.
Alternative Method: Shape heaping tablespoons of zucchini mixture into small football shapes. Place on a non-stick cooking sheet.
Bake at 400 degrees for 16-20 minutes, or until slightly golden brown and desired crispiness. We like ours crispy so I usually do 20 minutes.
If using the muffin pan, run a knife to loosen as soon as you get them out of the oven.
Let cool for a minute and then remove from pan.Enjoy!
Weight Watchers Info:
4 tots are 2 Smart Points
2 cups shredded zucchini
1/2 medium onion, diced
1/2 cup dry Italian seasoned breadcrumbs
2 large eggs
4 ounces of extra sharp cheddar cheese, shredded
3 tbsp. panko breadcrumbs
salt and pepper to taste
Instructions
After shredding your zucchini, lay out on a clean kitchen towel and sprinkle salt on it.
Let it sit 15 minutes and then squeeze out as much water as you can. (The salt helps draw the moisture out)
In a medium mixing bowl, add in zucchini, onion, bread crumbs, eggs, and cheese. Add salt and pepper and stir well.
Spray a 24 cup mini muffin with cooking spray and then put zucchini mixture in each cup. Press each cup down slightly to compress. Sprinkle each cup with just a few panko crumbs for some added crunch.
Alternative Method: Shape heaping tablespoons of zucchini mixture into small football shapes. Place on a non-stick cooking sheet.
Bake at 400 degrees for 16-20 minutes, or until slightly golden brown and desired crispiness. We like ours crispy so I usually do 20 minutes.
If using the muffin pan, run a knife to loosen as soon as you get them out of the oven.
Let cool for a minute and then remove from pan.Enjoy!
Weight Watchers Info:
4 tots are 2 Smart Points
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