Shredded Zucchini Tots

These delicious little tots are just as yummy as their potato cousins. Easy to make, delicious to dip, and a great way to use up extra zucchini from the garden!

Step: 1

Place zucchini in a colander or strainer set over a bowl and sprinkle a pinch of salt over the top; let liquid drain from zucchini for 1 hour. Press zucchini with a paper towel to remove any excess liquid.

Step: 2

Preheat oven to 350 degrees F (175 degrees C). Spray a mini-muffin pan with cooking spray.

Step: 3

Stir zucchini, bread crumbs, Cheddar cheese, onion, eggs, black pepper, oregano, basil, 1/4 teaspoon salt, rosemary, garlic powder, and sage together in a large bowl. Spoon zucchini mixture into prepared muffin cups, filling each cup and flattening mixture to be even with the top of the muffin pan.

Step: 4

Bake in the preheated oven until browned, 15 to 20 minutes.

Per Serving: 162 calories; protein 9.4g; carbohydrates 13.5g; fat 8.1g; cholesterol 107.8mg; sodium 412mg.

One of most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, make sure for a simple healthy dish . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do more often .