June 2016 – Theme
June Theme: Celebrate a ReDuxer!
For ReDux’s birthday month, let’s celebrate each other! Pick a fellow ReDuxer, visit their blog and either make one of their recipes or create one inspired by theirs. In your post, introduce that blogger, explain what you appreciate about them and their blog, and either link to the recipe you made or share your new inspired creation.
I’ve been following Sonali’s blog for over a year and her recipes are consistently irresistible. Her ideas are creative, her recipes are reliable, and her food photography is exceptional. Sonali is a board-certified Emergency Medicine physician, a culinary school graduate, a recipe developer, and a true foodie. She trained at the Institute of Culinary Education and has authored several cookbooks featured on her site.
She’s also earned recognition in multiple contests, including the Sutter Home Build a Better Burger Contest, the National Beef Cook-Off, and the National Chicken Contest. Her recipes have appeared in magazines such as Everyday with Rachael Ray, Better Homes & Gardens, and Taste of Home — an impressive track record.
[Tweet “Zucchini Tots by The Foodie Physician! She is simply a genius! #TheRecipeRedux http://www.thefoodiephysician.com/”]
I admire Sonali’s balanced approach to food: she promotes moderation and an active lifestyle while sharing the health benefits of ingredients so readers can make informed choices. That philosophy resonates with me and influences how I cook and eat.
I hope you enjoy this recipe as much as I do.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked the recipe. Your feedback helps us continue to share free recipes.
Zucchini Tots
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Ingredients
- 1 heaping cup grated zucchini
- ¼ cup finely chopped shallot or yellow onion
- ¼ cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
- ¼ cup whole wheat panko or other unseasoned dried breadcrumbs
- 1 large egg
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- Olive oil
- Marinara sauce for serving
Last step! If you make this, please leave a review and rating to let us know how it turned out. Your feedback matters.
Instructions
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Preheat oven to 400°F.
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Place the grated zucchini in cheesecloth or a kitchen towel and wring out all excess water.
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Combine the zucchini with all other ingredients except the olive oil. Mix well. If the mixture is too wet, add more breadcrumbs.
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Line a baking sheet with parchment paper. Using a tablespoon, form the mixture into oval tots and place them in a single layer. Lightly brush or spray with olive oil.
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Bake about 20 minutes, flipping halfway through, until puffed and cooked through. Serve with marinara or your favorite dip.
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Nutrition estimate (per tot): Calories 20; Fat 0.8g (Sat 0.4g); Protein 1.4g; Carb 2g; Fiber 0.3g; Sodium 60mg
Notes
Nutritional information is provided as an estimate and should be used for guidance only. Ingredient variations can affect accuracy.
Tawnie Graham of Kroll’s Korner
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