This is the time of year in Fairbanks when you NEVER leave your car unlocked, not even in your own driveway. Because, if you do, you will end up with pounds of zucchini.
I swear, I pick all the zucchini and the next day I find 7 more and half of them are giants! The two of us just can't keep up. We are eating zucchini at every meal...now I like zucchini (especially in chocolate cake) but enough is enough!
Well, all my neighbors are on to me and they always lock their doors. If I leave it on their porch, they kindly return it with a "I think you forgot this" note...darn it!
So, tonight with dinner, we had zucchini yet again. This time in a tot. They are warm, cheesy, and take about 15 minutes to put together and 15 minutes to bake. I made a double batch and put them in the freezer. I still have about 15 pounds of zucchini to use. Any suggestions?
Zucchini Tots
the Ketogenic Cookbook, Jimmy Moore ad Maria Emmerich
2 cups shredded zucchini
1 tsp. sea salt
1 Tbsp. coconut flour
2 large eggs
1 cup shredded sharp cheddar cheese, about 4 oz.
1/2 cup finely chopped yellow onion
1 tsp. smoked paprika
Preheat oven to 400˚F. Spray a 24 cup mini-muffin pan with cooking spray.
Place the shredded zucchini in a medium-sized bowl and toss with the salt. Let sit for 10-15 minutes. Squeeze out any moisture and discard the liquid. (I put the zucchini in a clean dish towel and wring the water out of the zucchini)
Sprinkle the coconut flour onto the zucchini and toss well to coat. Add the eggs, cheddar cheese, onion, and paprika and mix well to combine.
Fill each muffin cup with 1 1/2 Tbsp. of the zucchini mixture. Bake for 15 minutes or until golden brown. Run a knife around the tots to loosen as soon as you get them out of the oven. Let cool for a minute to allow them to set up, then remove them from the muffin pan.
1 year ago: The End of Summer
3 years ago: Chocolate Zucchini Quick Bread
5 years ago: Zucchini and Cheese Tart
August 29, 2017 Sunrise 6:23 am Sunset 9:18 pm Temp. H 58/ L 48°F