Sweet Pepper Asiago Zucchini Tots
When I did my kid-friendly cooking class and I shared my broccoli cheddar tots with my friends, I also made up a batch of these zucchini tots so my friends could sample the tots with a different “featured” veggie. Zucchini is marvelous in tots because it has such a mild flavor and it just soaks up whatever flavors you pair it with … so a flavorful cheese like Asiago can really shine. Both tot recipes were a huge hit with everyone in the class–one of my friends went home and made the broccoli tots for her two little girls. She told me one of them said to her, “Mommy, these are the best muffins ever!” … you gotta love that comment, given that they just ate vegetables in muffin form!
These photos are from weeks ago and just looking at them is making me really hungry! I’m going to have to go make me some more zucchini tots, methinks. But first, I’ll have to clean up the kitchen. Sigh. I am not fond of cleaning … I wonder when I’m going to find a roommate who loves to clean and loves good food, but hates to cook? That would be freaking awesome. (And even better if he’s male and cute and kind, loving and intelligent, good with money and worships me. I don’t ask for much, really … right?)
- 1 cup zucchini, grated
- 1 egg
- 1 clove garlic, peeled and chopped
- 1/4 cup onion, diced
- 1/4 cup Asiago cheese, grated
- 2 Tablespoons finely chopped sweet red pepper (or bell pepper)
- 1/2 cup bread crumbs (whole wheat or gluten free breadcrumbs are fine)
- Red Robin Seasoning (or your favorite seasoned salt) and freshly ground pepper
- Preheat oven to 400 F. Spray a mini muffin tin with cooking spray.
- Put the zucchini into a clean kitchen towel and squeeze the excess juice out of it. Put the zucchini in a small mixing bowl and add the rest of the ingredients. Stir to mix well. Season to taste with Red Robin Seasoning & pepper.
- Divide the mixture amongst the 12 mini muffin spots. Press down with a spoon on each one to compact it and help it stick together better.
- Bake at 400 F. for about 15 - 18 minutes or until golden brown. Let sit for about 5 minutes before releasing from the pan. Use a knife to loosen the edges and gently pop the tots out of the pan. These are best served warm and fresh from the oven, but they are still good at room temp or they can be refrigerated in an airtight container, then reheated in the microwave.
For gluten free tots, use gluten free breadcrumbs.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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