Zucchini Tots

I found these on Pinterest (my newest hobby).  I made the exact version and then I made a baby friendly version for my 11 month old.  In her version I left out the onion (but maybe next time I'll leave in some), and I also only used one egg yolk (no egg white for her until she turns 1).  My family loved these little appetizers as well as my vegetarian sister. To find the original post click here.


Ingredients:
1 cups zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs - I used Italian style
Salt and Pepper

Start by preheating oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
 Then chop up the onion finely (unless you prefer to have chunks of onion).

Mix in the egg, onion, bread crumbs, cheese (I ended up using 1/2 cup), salt and pepper to taste.

Grate zucchini or in my case use a peeler.  I used 1 whole zucchini then wrapped it in a paper towel to squeeze out excess water. Mix in Zucchini to the rest of the ingredients and scoop in to your mini-muffin pan. (you can fine one here)Bake for 15 minutes or until the top begins to brown.

Finished product! (the original recipe says it yields 12, however I got 23 and as you can see the cups weren't filled to the top). Let cool and enjoy!