Anyone who know me knows that I am not a health food person. I try to cook good food for my family, but it’s not always organic or low-fat or heart-healthy. It’s just good home cooking.
I have friends whose kids think home cooking is a special treat because they usually eat out or eat convenience foods.
Not my kids. When we go through the drive-through at McDonalds, they act like I’m ordering them bags of gold! They try to “guilt” me into ordering pizza and making fish sticks. Yeah, I know. I cooked that for them a couple of days ago. They were thrilled!!!
I made these in an effort to appease their fast-food sensibilities.
It worked. They loved them! They were very unhappy at one thing: there weren’t enough of them! The recipe makes 24. But they inhaled them!
Okay. We inhaled them!
Zucchini Tots
- 2 cups of shredded zucchini
- 1 cups of shredded yellow squash
- 1 cup of grated Parmesan
- 1 1/2 cups of seasoned Panko breadcrumbs
- 2 large eggs, beaten
- 1 teaspoon of Cajun seasoning
- 1 teaspoon of salt
- Panko for sprinkling on top.
Preheat oven to 350 degrees. Spray a mini-muffin pan with baking spray.
Place shredded vegetables in a strainer lined with paper towels or a coffee filter. Place a heavy bowl on top of the vegetables and allow them to drain for 10 minutes.
In a large bowl, beat eggs with Cajun seasoning and salt. Stir in strained vegetables and add Parmesan and Panko. Stir until completely combined. Divide equally into 24 mini muffin cups, pressing to pack the mixture inside. Sprinkle a little Panko on top of each muffin.
Bake for 20 minutes or until tops are golden.
Well Duh #1: It is absolutely essential that you drain the vegetables as much as possible. You will be amazed at how much water comes out!
Well Duh #2: These are better if you let them cool for about 15 minutes before serving them.
Well Duh #3: My kids love to dip everything. One dipped these in ranch. The other dipped in ketchup. Both were delicious!
While these aren’t necessarily healthy, they are healthier! I’ll take it!
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