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Zucchini Tots

The summer harvest has started, and I’m once again the proud owner of oversized zucchinis. Seriously, you only have to miss them in the garden for a day and suddenly you have more than you can possibly need. Zucchinis are a vegetable I can take or leave. They are great for bulking out mince, but they are fairly bland on their own. They are, however, incredibly easy to grow, Hence our glut.

I’ve already made zucchini fritters, zucchini slice, and baked zucchini when I saw the idea of making zucchini tots (like potato tots) on the internet. Intrigued, I gave it a go. The kids absolutely went mad for them, and went back for seconds and thirds, and have requested I make them again soon, which I take as a good sign. They were pretty tasty.

Our zucchinis are yellow, but you could make these with green zucchinis and you would just have little green flecks through them. Still delicious.

Zucchini Tots
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Jo @ Country Life Experiment
Serves: 20
Ingredients
  • 2 cups grated zucchini
  • ¾ c grated cheddar
  • ¼c grated parmesan
  • 1t garlic salt
  • 1t mixed herbs
  • ¾c bread crumbs
  • 1 egg
Method
  1. Preheat the oven to 210*c
  2. Place the grated zucchini in a clean dry tea towel, and squeeze out the excess moisture. You need to do this if you want your tots to be crispy.
  3. Mix all ingredients together to form a wet dough consistency
  4. Dampen your hands and roll small spoonfuls of the mixture.
  5. Place the balls on a baking tray lined with baking paper.
  6. Press the balls down slightly.
  7. Bake for 20 minutes until golden and crispy.
3.5.3229

We’re all back to work and school this week, so meal planning and easy dinners are on the agenda as we get back into the swing of being organised. These will definitely be making an appearance one night!

The produce from our garden is starting to pour in. Hit me with all your good veggie recipes!

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Previous Post: « Taking Stock | January 2018
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Comments

  1. Jim McKenna says

    January 28, 2018 at 7:08 pm

    Hi Jo, they sound really great. Can’t wait to put some in next season and try out your recipe.
    Kind regard, Jim.

    Reply

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Hi, I’m Jo

I'm a city girl turned farmer's wife, school teacher, ideas woman, and mum to three country kids. Country Life Experiment is all about simple country living, growing and making our own food, and life on our family farm in rural Australia. Join me as I give country living a try. Read more...
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Hi, I’m Jo

City girl turned farmer's wife, school teacher, ideas woman, and mum to three country kids. Country Life Experiment is all about simple country living, growing and making our own food, and life on our family farm in rural Australia. Join me as I give country living a try. Read more...
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