Calling all zucchini lovers!!!
Do I have your attention? I know I have talked (far too much) about zucchini on this blog! I’ve shown you how to freeze it (grated and blanched), how to make ratatouille, how to make zucchini cake, how to make stuffed zucchini, how to make vegan zoodles, zucchini fries, battered zucchini flowers, and the list goes on!!
But the one dish I made that was super yummy and caused a bit of a stir was these zucchini fritters.
I know what you’re thinking… how does zucchini cause a stir?? My hubby isn’t a fan of fried foods and these babies are gloriously fried!! It got me thinking…could I make an un-fried version that would be just as yummy?
You guys know I won’t sacrifice taste when re-creating a dish – and this wasn’t going to be any different. I started thinking about a tater tot – you know, those potato cylinders that you buy in the “french fry” isle of your local grocery store and eat them with your burger or hot dog (when I was a kid, we used to eat them with breakfast instead of home fries!)?
So, I did a bit of jigging and came up with this.
If you try his recipe (which I hope you do!) and don’t want to make them into the tater tot form, you could just as easily make them into balls – like meatballs without the meat! This was my first shot at this version of a zucchini tot. I thought I might have to make them again because I contemplated adding baking powder. But I really liked how they turned out – enough for me to say “this is it”!
I made a side of salsa to serve along side them but you could also use some tzatziki or some hummus or even a marinara sauce (after all, there’s oregano and garlic in the mix, so an Italian sauce would make sense!!).
We ate them warm out of the oven and even cold a few hours later. And the best part? My hubby said, these were better than anything else he’d tasted in a long time!!!
I’d say this is a winner!
How many ways can you think to use of your zucchini??
Baked Zucchini Tots
- 1 medium zucchini, grated (about 2 cups)
- 2 eggs
- 1 cup shredded Gouda cheese
- 1/2 cup panko breadcrumbs
- 1/2 cup crushed crackers (I used Triscuit)
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- salt and pepper to taste
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Place the grated zucchini in a colander in the sink and sprinkle with some (about 1/2 tsp) salt; let it drain for about 10 minutes, then squeeze out as much liquid as you can..
- Place the zucchini in a bowl and add the rest of the ingredients; mix with your hands until well combined!
- Using a 2-teaspoon cookie scoop, spoon out tightly packed portions of zucchini mixture and place on prepared baking sheets; then with your hands, form into small cylinders (like potato tots...or you can roll them into balls)
- Bake for 20-25 minutes until golden. Serve warm with a fresh salsa or dip of your choice.