{Recipe} How to make Zots (AKA Zuchini Tots)

Is your garden being overrun with zucchini? I know mine is! This is my first year in the community garden and for some reason I thought it would be a great idea to have 14 zucchini plants (to my credit I was originally going to have 7 but then someone gave me 7 more. Can't let a good plant go homeless!). But let's talk about my over zealous nature and inability to tell when too much is too much later.

Right now, we have very important things to discuss, like : What in the world to do with all that zucchini? And how to get your kids to eat it (and like it)?

I have one word for you: Zots.
AKA Zucchini Tots.

There is a very popular post floating around on Pinterest right now from Curious Country Cook which I used as my starting point and this is where I landed.

So grab a zucchini and come with me and I will teach you the ways of the zot making ninjas.

Ingredients
1 large or 2 small zucchini (about 2 cups grated)
1/3 white or yellow onion (about 1/2 cup diced)
1/4 cup grated Parmesan cheese
1/2 cup grated mozzarella (could sub in cheddar)
1/2 cup Italian bread crumbs
3 eggs
Salt and Pepper (or other herbs) to taste

Directions
1) Shred your zucchini

Cut your zucchini lengthwise if needed to fit in the chute of your food processor. Or grate by hand. (also preheat your oven to 400 degrees)

2) Squeeze

Lay out a clean kitchen towel on the counter. Place a layer of paper towels on top. Spread the zucchini shreds on the paper towel. Place another layer of paper towel on top. Pat down to initially absorb moisture. If the paper towel soaks through, trade out for another one. Now, start at one end and roll the zucchini up in the kitchen towel. Press down the length of the roll to absorb as much water as possible. Unroll and place the zucchini shreds in a medium size bowl.

3) Mix

Add the rest of the ingredients into the zucchini shreds. Mix it up.

4) Set up

Grease a 24 cup mini muffin tin. Spoon or scoop zucchini mix into the wells and press down to fill the well all the way up.

5) Bake

Bake the zot mix in your 400 degree over for 18-20 minutes until set and brown and very tasty looking.

6) Serve
Serve warm with ketchup or ranch dip and watch your kids and hubby gobble up the zucchini filled goodness.

About the Author:

Carissa B is a cookbook author and busy mom of two creative boys. The owner and lead writer at Creative Green Living, she has won multiple awards for her work on Creative Green Living including the "Best Green Lifestyle Blogger" award in 2019 from ShiftCon.

She is the author of the hardcover cookbook, Beautiful Smoothie Bowls, as well as the backyard chicken keeping guide: Proven Techniques for Keeping Healthy Chickens. Her recipes have been featured in Urban Farm Magazine and in several cookbooks where she was a contributing author. Follow her on Pinterest, Instagram, Twitter or join the Creative Green Living Tribe on Facebook.

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