Let’s start with some honesty.  I can’t spell zucchini right on the first try.

Also, K hates vegetables.  Unless they are dehydrated veggie sticks.  But while we’re being honest, those are more like potato chips than vegetables.   I don’t know what vegetables did to start this feud.  But it runs deep.

One morning at day care I was comparing notes with a fellow mommy.  K hates veggies.  Her little gal hates most fruit.  She was kind enough to share some veggie recipes that she’s had success with.  Which brings us to …this post!

Here’s the link she provided to me: Zucchini Tots

1 cups zucchini – grated

1 egg

1/4 yellow onion – diced

1/4 cup cheese (cheddar or Parmesan work the best)

1/4 cup bread crumbs – I used Italian style

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.

2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach.

3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, (the recipe called for salt and pepper, but I omitted those)

4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

These tasted surprisingly good!  Considering they are mostly zucchini and onion…they taste an awful lot like…potato and quiche?  What?  It might be the egg/bread crumb/cheese combo.  Or some sort of magic.  The true test was K.  He ate 3!  It wasn’t without some hesitation and curiosity…but he ate 3 nonetheless!

Mine were a bit softer than they probably should have been.  Not sure if I didn’t let them cool enough, or if I should have had  a bit more of a binding substance.

Overall, I give these a B for our household!  We’ll make them again!  Here are a few pics…