Secret Recipe Club: Zucchini tots baked with onion, Panko bread crumbs, cheese, and herbs for an easy vegetable side dish.
This is one of my favorite times of the month, because it’s Reveal Day for the Secret Recipe Club.
For the uninitiated, The Secret Recipe Club is a group of around 100 food bloggers, separated into three smaller blogging groups, each of which post at different times of the month. Every month, we’re each assigned a blog in our group to look through. We try a few recipes and chose one to post about. But all month, we keep our assignment a secret until ‘Reveal Day’. It’s been a lot of fun – and I’ve found some great new blogs to follow and new recipes to add to my rotation. Including this one.
This month I was assigned to Erin’s blog, Making Memories With Your Kids. Erin is a single mom of 2 kids, and a middle school counselor. She started her blog when she decided to start sharing ideas with parents on activities to do with their kids to build memories with them. I cook with my grandchildren, and totally understand how important this is. Cooking and crafting with them creates bonds in a unique ways that last a lifetime.
OK, I don’t craft. At all. I cringe when I realize I need to sew a button on something.
But Erin has oodles of recipes, crafting, and gifting ideas on her blog for you that are wonderful projects to do with your kids. And Erin is particularly great at baking! Since peaches are in season, I thought seriously about making her Peach Pound Cake. But I had a hankering for zucchini. Luckily she has a bunch of wonderful recipes for this summer squash, and I want to make them all: Cinnamon Zucchini Cake with Cream Cheese Frosting , The Best Zucchini Bread Recipe EVER! , Chocolate Zucchini Bread , and the recipe I ultimately decided to make first – Baked Zucchini Tots !
Zucchini tots are a take on Tater Tots, and I’ve wanted to make a batch for awhile now. I love that they’re baked, and so easy to make. They’re loaded with healthy zucchini, onion, bread crumbs, and cheese, and not much else. Erin baked hers in a muffin pan, but I opted to form them into little tots on a baking sheet – so take your pick on which way you prefer. The only change I made was to add a little lemon zest, and I didn’t have Italian breadcrumbs on hand – so I added my own dried herbs to some Panko I had. They were wonderful!! My only complaint is I should have made a double batch. Next time, I will.
- 1 cup shredded zucchini
- 1 large egg
- ¼ cup small-diced sweet or yellow onion
- ⅓ cup grated Asiago Cheese (feel free to use Parmesan, mozzarella, or even cheddar)
- ¼ cup Panko (bread crumbs)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon garlic powder
- Zest from ½ lemon
- Preheat the oven to 400˚ F, and line a baking sheet with parchment paper. Don't use foil - the tots will stick to it like super-glue. Trust me.
- Combine all of the ingredients together in a medium bowl using a large metal spoon.
- Using a soup spoon, scoop the zucchini mixture into mounds, and gentle shape. Each tot is about 2 tablespoons, and you should end up with 10 tots. Arrange on the prepared baking sheet.
- Bake for 12 minutes, gently flip over, and bake for another 8-10 minutes, or until lightly browned.
- Serve warm.