The recipe I based mine on is found over here. I especially recommend reading the comments because I thought they were pretty helpful.
For ease of reading, I’ve copied over the ingredients from the above linked post and I’ve
butchered the recipe amended the recipe to show what I did, because let’s face it: I usually view recipes as more of guidelines rather than absolutes. Unless it’s uncharted territory. ah, who are we kidding? I adapt unless I really like it the way it is or don’t want to experiment. Or I have everything on hand.
1 cups zucchini, grated*
1 egg (1 large egg equals 3-4 tbsp when whisked together) 2 eggs
1/4 yellow onion, diced I had part of a red onion in my fridge. It looks to be about 1/4… but it produced a lot of onion. And in my head, “diced” means huge chunks; I was skeptical about these ginormous chunks (okay, they weren’t really that big) of red onion in these mini-muffin cups, and I wondered about mincing the onion. To be honest, though, I couldn’t be bothered. My eyes were already stinging and I wanted to move on. I don’t know how much I used… I just threw it in as I wanted. I imagine it was close to 1/2 C diced red onion.
1/4 cup cheese (cheddar or Parmesan work the best) 1/2 C cheddar cheese … about….
1/4 cup bread crumbs – I used Italian style What college girl do you know who has bread crumbs in her cupboard? Nevermind. Don’t answer that. I probably would have grabbed them at the store if I had thought about it when my mom and I were stocking my pantry. AS IT WAS, I had Ritz crackers. My mom tossed those in the cart, and I quirked an eyebrow because I just don’t eat Ritz crackers on any regular basis. Usually whenever there’s a cheese and cracker tray at a work function or something. But I digress. I used 1/2 C of crumbled ritz crackers. For those of you who like counting, that’s about 16 crackers. And I gave it a dose of italian seasoning for the ducks of it.
Salt* and Pepper (light pepper)
* All right. So I messed with everything here. I only used 1C of grated zucchini because it was really actually more than that. In the comments of the original blog post, someone mentioned to be really sure that you squeeze the life out of your shredded zucchini or else risk soggy zucchini tots, so I took it a step further at the suggestion of another… I spread the zucchini out on a plate and lightly salted it to draw out more water. I didn’t want soggy zucchini tots. And then time got away from me, so I stuck it in the fridge overnight. Of course, the zucchini shrank up a bit, but I wasn’t willing to shred my other zucchini and risk soggy zucchini tots (see a theme of worrying?), so I just was a little generous with onion.
As it turned out, I had just enough mix for all 24 muffin tins. Lovely.
I greased my pan with olive oil and stuck it in my electric oven. I desperately want to love my electric oven. I really do. But man it’s making it hard. I’m a gas oven girl all the way. I grew up with gas ovens, I like gas ovens… I don’t know. Call me crazy.
My zucchini tots turned out a little crispy on the edges (I’m pointing the blame at the oven. No justification needed), but looked really tasty coming out. I let them cool per the instructions at the blog post and then transferred them to a plate to cool a bit more. When completely cool, I froze most of them. The blog post and comments mentioned that they freeze and reheat well, so I’m counting on it!
I gave them about 17 minutes. In the future, I may lower the temperature and cook longer; they were done, and they weren’t soggy. But they lacked the crunch I’m so fond of. Tasty, regardless!
Edit: Silly me, neglecting to mention how they tasted. They’re horrible. Bake them and ship them to me for proper disposal. Honestly, they’re very tasty. I was pretty generous with the olive oil when I greased my pan, so it has that flavor to it, but it isn’t too overpowering. I think I may add more cheese next time, too. I’ll be doing this again.