This week we lost about 8 green beans. They were two week old leftovers…buh-bye, now!
I saved these zucchinis as well with a recipe my friend sent to me from The Naptime Chef. They were yummy, but I had to change the original recipe because I don’t own a mini-muffin pan. I definitely think that if they were made according to directions, or made on a griddle like pancakes or hash brown patties they would have been a lot better than my big muffin tin version…oh, and add garlic!
Recipe adapted: The Naptime Chef
yields: 12 mini muffins
1 cups zucchini, grated
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs – I used Italian style
Salt and Pepper
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; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
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.