Ingredients
Scale
- 1 cup zucchini, grated
- 1 egg
- 1 slice lean bacon, fried and crumbled
- 1 clove garlic, peeled and chopped
- 1/4 cup onion, diced
- 1/4 cup sharp cheddar cheese, grated
- 2 Tablespoons finely chopped bell pepper
- 1/2 cup bread crumbs (whole wheat or gluten free breadcrumbs are fine)
- Red Robin Seasoning (or your favorite seasoned salt) and freshly ground pepper
Instructions
- Preheat oven to 400 F. Spray a mini muffin tin with cooking spray.
- Put the zucchini into a clean kitchen towel and squeeze the excess juice out of it. Put the zucchini in a small mixing bowl and add the rest of the ingredients. Stir to mix well. Season to taste with Red Robin Seasoning & pepper.
- Divide the mixture amongst the 12 mini muffin spots. Press down with a spoon on each one to compact it and help it stick together better.
- Bake at 400 F. for about 15 – 18 minutes or until golden brown. Let sit for about 5 minutes before releasing from the pan. Use a knife to loosen the edges and gently pop the tots out of the pan. These are best served warm and fresh from the oven, but they are still good at room temp or they can be refrigerated in an airtight container, then reheated in the microwave.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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