Zucchini-Potato Bites

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One thing I love about summer…the abundance of zucchini! I have had so much fun lately trying out new recipes, and when I came across a recipe for Zucchini Tots from Skinny Taste, I just knew I had to try them out! Little bite sized morsels of zucchini, egg and cheese, sounds like a great breakfast treat to me, and a great excuse to finally buy a mini muffin pan :)

Zucchini Potato Bites

My husband is not a big fan of zucchini, so as soon as I told him my idea he was not all that thrilled. He asked me to add some potato to the tots, and it sounded like a good idea to me. I also mixed it up by using Parmesan cheese instead of cheddar, since I like the way zucchini and parm taste together. I must say they were quite the hit. He loved them! What a great way to sneak in some healthy zucchini at breakfast time.  Here is my recipe:

Ingredients:

  • 1 cup shredded zucchini
  • 3/4 cup shredded potato
  • 1 egg
  • 1 T finely diced red onion
  • 1/3 cup Italian breadcrumbs
  • 1/2 cup Parmesan cheese
  • salt & pepper to taste

Directions:

1. Preheat oven to 400°F. Wash you zucchini and grate using a standing cheese grater. I did this straight onto a few paper towels to be able to squeeze out and absorb out some of the moisture from the zucchini.

Zucchini-Potato Bites

2. Grate your potato next, making sure to squeeze out as much moisture as possible from it as well.

Zucchini-Potato Bites

3. Add the two shredded veggies together in your mixing bowl.

Zucchini-Potato Bites

4. Add the remaining ingredients (egg, breadcrumbs, onion, salt & pepper) to your shredded veggies.

Zucchini-Potato Bites

5. Time to get your hands dirty and mix together well.

Zucchini-Potato Bites

6. Fill your mini muffin pan and press down each to make sure they will hold together well in baking.

Zucchini-Potato Bites

7. Bake at 400°F for 15-18 minutes, or until golden brown.  Yields approximately 15 tots.

Zucchini-Potato Bites

Enjoy :)

Zucchini-Potato Bites

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