The summer harvest has started, and I’m once again the proud owner of oversized zucchinis. Seriously, you only have to miss them in the garden for a day and suddenly you have more than you can possibly need. It’s right about now I start churning out the zucchini tots.
In general, zucchinis are a vegetable I can take or leave. They are great for bulking out mince, but they are fairly bland on their own. They are, however, incredibly easy to grow, hence our glut.
I’ve already made zucchini fritters, zucchini slice, and baked zucchini when I saw the idea of making zucchini tots (like potato tots) on the internet. Intrigued, I gave it a go. The kids absolutely went mad for them, and went back for seconds and thirds, and have requested I make them again soon, which I take as a good sign. They were pretty tasty.
More zucchini-spiration:
- Treat yourself to this divine zucchini and lemon loaf
- Wholesome pear and zucchini muffins recipe
- Choc-chip, oat and zucchini biscuits are good
- Our new favourite snack: Zucchini, carrot and apple loaf
- Zucchini and carrot slice – a terrific lunchbox staple
Our zucchinis are yellow, but you could make these with green zucchinis and you would just have little green flecks through them. Still delicious.
Zucchini tots
Bakes 20 mins
- 2 cups grated zucchini
- ¾ cup grated cheddar
- ¼ cup grated parmesan
- 1 teaspoon garlic salt
- 1 teaspoon mixed herbs
- ¾ cup bread crumbs
- 1 egg
Preheat the oven to 210°C.
Place the grated zucchini in a clean dry tea towel, and squeeze out the excess moisture. You need to do this if you want your tots to be crispy.
Mix all ingredients together to form a wet dough-like consistency then dampen your hands and roll small spoonsful of the mixture.
Place the balls on a baking tray lined with baking paper and press each balls down slightly.
Bake for 20 minutes until golden and crispy.
