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Vegan
Ingredients 0/13
Why This Meal Is A Winner
Helpful Tips For Cooking
- Use a non-stick pan or lightly grease the baking sheet to prevent sticking.
- Cook over medium heat to ensure they brown evenly without burning.
Step 1
Grat the zucchini and then place it in a colander or strainer over a bowl. Sprinkle a little salt on top and let it sit for about an hour so the extra moisture can drain out. After that, press the zucchini with a paper towel to squeeze out any leftover liquid.
Step 2
Preheat your oven to 350°F (175°C) and give a mini-muffin pan a quick spray with cooking spray to keep things from sticking.
Step 3
In a large bowl, mix together the zucchini, bread crumbs, shredded Cheddar, finely chopped onion, eggs, black pepper, oregano, basil, rosemary, garlic powder, sage, and about a quarter teaspoon of salt. Once everything is well combined, spoon the mixture into the muffin cups, pressing it down so it’s level with the top.
Step 4
Pop the pan in the oven and bake for 15 to 20 minutes, or until the tots turn golden brown and crispy on top. Let them cool a bit before digging in!
Serving Style Ideas
Storage Instructions
