These zucchini minis are a great way to get kids (and adults) to eat more vegetables. 😉
The thought occurred to me this morning that it’s been quite awhile since I posted a vegetable recipe on my blog. Considering that I made one of our favorite vegetable sides for dinner last night, I decided that this website was in need of said recipe.
Earlier this year I discovered a delicious food, which several other food bloggers have referred to as “Zucchini Tots”, making its way around the internet. After trying a couple of recipes, I decided to come up with my own version since we like them so much. Therefore, I present Katherine’s take on “Zucchini Minis”. (I decided to refer to them by a different name because I’m just so cool and original like that.) *sarcasm*
The minute I took these out of the oven and pulled out my camera to do a quick photo shoot, the sky clouded up and our whole house went dark. As a result, my pictures look a little bit ominous, but I promise that the Zucchini Minis aren’t creepy. They’re actually quite tasty.
My favorite way to eat these is with a little ketchup on the side. Casey prefers his plain. As part of a meal, I like to make them alongside a main dish of fish or chicken. 🙂
If you have picky eaters in your family, be sure to serve the Zucchini Minis without informing your family members about the ingredients. If said picky eaters ask about the green stuff, just shrug your shoulders and say, “You’re imagining things”.
Zucchini Minis
Ingredients
- 2 cups grated, raw zucchini
- 1 cup whole wheat breadcrumbs or rolled oats
- 1/2 cup shredded cheddar or mozzarella cheese
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
Preheat oven to 400 degrees Fahrenheit. Grease mini muffin pan with cooking spray and set aside.
Stir together all ingredients in a large bowl until combined. Using a spoon or scoop, fill each muffin cup 3/4ths full. Bake for 20-25 minutes or until minis are turning golden brown around the edges.
Serve with ketchup if desired. 🙂
~K in the Kitchen
