Crispy, crunchy, veggie-packed, deliciously stylish zucchini tots and cutlets. Because kids eat with their eyes first too!
- Serves: 12 persons
- cooking spray
- 1cup grated zucchini
- ¼cup grated carrot
- ¼cup seasoned bread crumbs
- ¼cup crumbled feta cheese
- ¼cup chopped fresh basil
- ½teaspoon salt
- ¼teaspoon ground black pepper
- ⅛teaspoon dried oregano
Step 1Preheat oven to 400 degrees F (200 degrees C). Spray a mini-muffin tin with cooking spray.
Step 2Combine zucchini and carrot in a large bowl. Squeeze out excess water using a paper towel.
Step 3Mix bread crumbs, feta cheese, basil, egg, salt, pepper, and oregano into zucchini-carrot mixture. Scoop mixture using a mini ice cream scoop or 2 spoons and press mixture into the prepared muffin tin using the back of a spoon.
Step 4Bake in the preheated oven until tops are golden brown, 15 to 18 minutes.