I was unsure what to call these, as the original recipe called them
"Tots" as in "Tater tots" but they cooked better as flat rounds.
This is a way to use up some excess zucchini, is quick, easy, and tasty.

Zucchini Patties/Torta/Tots

Makes about 16

• cooking spray or oil
• 1 packed cup grated zucchini
• 1 large egg
• 1/4 medium onion, minced (I grated it coarsely)
• 1/4 cup grated sharp cheddar cheese
• 1/3 cup seasoned breadcrumbs
• 1/4 tsp kosher salt and black pepper to taste

Note: Next time I will add some hot sauce--Frank's or Cholula.
Husband advised some grated garlic, too. Hmm, maybe chopped parsley also.

Preheat oven to 400°F. Spray a baking sheet with cooking spray or oil.

Grate the zucchini, place one packed cup on a clean dish towel. Wring
all of the excess water out of the zucchini, there will be a lot of
water. In a medium bowl, combine all of the ingredients and season with
salt and pepper to taste. (I found one egg wasn't enough but two was
slightly too much. Probably should have added more zucchini or crumbs.)

Spoon 1 tablespoon of mixture in your hands and roll into small ovals or
just drop onto cookie sheet and flatten slightly with a spoon. Bake for
16 to 18 minutes, turning halfway through cooking until golden. Makes 16.

Calories: 108 • Fat: 4.3 g • Protein: 6.8 g • Carb: 11.5 g • Fiber: 1.8
g • Sugar: 2 g

gloria p

On 8/29/2016 12:07 PM, gloria p wrote:
> I was unsure what to call these, as the original recipe called them
> "Tots" as in "Tater tots" but they cooked better as flat rounds.
> This is a way to use up some excess zucchini, is quick, easy, and tasty.
>
> Zucchini Patties/Torta/Tots
>
> Makes about 16
>
> • cooking spray or oil
> • 1 packed cup grated zucchini
> • 1 large egg
> • 1/4 medium onion, minced (I grated it coarsely)
> • 1/4 cup grated sharp cheddar cheese
> • 1/3 cup seasoned breadcrumbs
> • 1/4 tsp kosher salt and black pepper to taste
>
> Note: Next time I will add some hot sauce--Frank's or Cholula.
> Husband advised some grated garlic, too. Hmm, maybe chopped parsley also.
>
> Preheat oven to 400°F. Spray a baking sheet with cooking spray or oil.
>
> Grate the zucchini, place one packed cup on a clean dish towel. Wring
> all of the excess water out of the zucchini, there will be a lot of
> water. In a medium bowl, combine all of the ingredients and season with
> salt and pepper to taste. (I found one egg wasn't enough but two was
> slightly too much. Probably should have added more zucchini or crumbs.)
>
> Spoon 1 tablespoon of mixture in your hands and roll into small ovals or
> just drop onto cookie sheet and flatten slightly with a spoon. Bake for
> 16 to 18 minutes, turning halfway through cooking until golden. Makes 16.
>
> Calories: 108 • Fat: 4.3 g • Protein: 6.8 g • Carb: 11.5 g • Fiber: 1.8
> g • Sugar: 2 g
>
> gloria p
Easy way to dewater zukes or other squash, freeze the shreds overnight,
let thaw in the refrigerator, let drain. Voila! fairly dry shreds for
breads, casseroles, etc. When I make bread with frozen zukes I put the
zuke water in with the shredded veggie instead of adding water to the
bread mix. Works great, adds good stuff to the bread.