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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I got his recipe from Emily Bites . She describes them as a healthy sub for tater tots and her numbers don't lie. These are soft inside and crispy outside. At 27 calories they pretty guilt free (ww = 1 per tot). I omitted the cheese because I didn't have any and they were still SO good. They are also a great way to sneak some veggies into picky kids! Ingredients:
1 cup zucchini, shredded and squeezed dry |
1/4 medium onion, chopped |
1 large egg |
1/4 cup dry breadcrumbs |
1 ounce fresh parmesan cheese, grated |
salt and pepper |
Directions:
1. Preheat oven to 400. Mist a mini muffin pan lightly.
2. Combine all the ingredients in a medium bowl.
3. Fill the tin with the back of the spoon, press to compact.
4. Bake for 15-18 minutes.
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