Tots!

When you have a big event looming in 5 days and you've been hyper-focused (understandably) on it, you sort of forget that vacation is coming.  Insert that "both hands on your cheeks, mouth wide opened" scream (a la Home Alone).  If I'm 100% honest (and why wouldn't I be?  That's how I am!) with you right now, my workouts have been consistently inconsistent and my eating about the same.  I suffer from "eat it til it's gone-itis" and that can get me into some real trouble.

Anyway....with summer essentially here and vacation speeding at me like a train, I decided that I have to reign it in and get serious.  Again.  What's that saying about fall 7 times, stand up 8?  Judge me not. Yes, I've faltered, but yes, I persevere.  So there.  Harrumph!!

As I set about creating my meal plans for the week, I saw this recipe pop up a few times. A quick and organized (victory!) trip to the grocery store, and I finally had everything on hand to make them.  They were easy to toss together and took very little time.  Can't complain about that.

When they came out of the oven, I waited about 12 seconds before trying one.  They were warm (well, yeah--I mean, duh!) and crispy around the edges but soft inside.  Lots of flavor (though I may add some red pepper in round 2) and instantly reminded me of the spinach balls I make on a fairly regular basis.  It's suggested to serve them with a marinara sauce which would be delightful, as would a horseradish sauce, in my opinion.  But I ate them plain.  Okay, okay--I was too impatient to wait for a sauce.  I confess.

Bottom line--I give these 2 thumbs up and a spot in the make again pile.  With zucchini season here, I think I'll have plenty of opportunities to throw a batch of these together.  They're a great side dish and a healthy one to boot.  Win!

What You'll Need:

Cooking spray
1 packed cup grated zucchini
1 large egg
1/4 medium onion, minced
1/4 cup grated reduced fat sharp cheddar cheese
1/3 cup seasoned breadcrumbs
1/4 tsp kosher salt and black pepper to taste
 



What You'll Do:

Preheat oven to 400°F. 
Spray a baking sheet with cooking spray.
Grate the zucchini into a clean dish towel until you have 1 packed cup. 
Wring all of the excess water out of the zucchini, there will be a lot of water.
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon 1 tablespoon of mixture in your hands and roll into small ovals.
Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes 16.
 

 

Read more at http://www.skinnytaste.com/zucchini-tots/#xK0rXwvzz0KW0I42.99
Skinnytaste.com adapted from The Two Bite Club
Servings: 3 • Serving Size: 5 tots • Points+: 3 pts • Smart Points: 3
Calories: 108  • Fat: 4.3 g • Protein: 6.8 g • Carb: 11.5 g • Fiber: 1.8 g • Sugar: 2 g
Sodium: 262 mg (without salt)