2 cups grated zucchini (1 large) (Loretta has substituted summer squash)
½ small onion, minced
½ cup shredded sharp cheddar
½ cup grated parmesan
⅛ cup feta cheese (Loretta’s modification)
1 tsp garlic powder
salt & pepper
Preheat oven to 400
Grate the zucchini and squeeze out as much water as you can. It’s surprisingly a pretty watery veggie. The more water you get out, the crisper your tots will be. Use a tea towel, or paper towels to squish and absorb the water.
Add all ingredients into a large bowl. Stir well.
Spray a mini muffin pan with a non-stick spray. You could alternatively shape these into tots and place on a baking sheet.
Fill the muffin tin with the mixture, and bake for 15-20 mins or until the tops have turned golden.
Serve immediately with a low fat sour cream, light blue cheese, or reduced sugar ketchup! (I have never done this.)
Other Info (pictures, nutrition, etc)