BIG MOUTH BITES CHILIS RECIPES

Name: Zucchini Tots
Prep time: 14 min
Cook time: 16 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 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 (or gluten-free crumbs); 1/4 tsp kosher salt and black pepper to taste

ZUCCHINI TOTS - SKINNYTASTE

Zucchini Tots - Skinnytaste image

Zucchini Tots are a great way to get your family to eat their veggies! These kid-friendly zucchini tots, made with shredded zucchini and cheese make a great side dish or snack.

Provided by Gina

Categories Side Dish

Total Time 30 minutes

Prep Time 14 minutes

Cook Time 16 minutes

Yield 3

Number Of Ingredients 7

Ingredients

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 (or gluten-free crumbs)
1/4 tsp kosher salt and black pepper to taste

Steps:

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.

Nutrition Facts : ServingSize 5 tots, Calories 108 kcal, CarbohydrateContent 11.5 g, ProteinContent 7 g, FatContent 4.3 g, SodiumContent 262 mg, FiberContent 2 g, SugarContent 2 g

POTATO HASH WITH BELL PEPPERS AND ONIONS - THE COMFORT OF ...

Potato Hash with Bell Peppers and Onions - The Comfort of ... image

Provided by Georgia

Yield 5

Number Of Ingredients 9

Ingredients

2 Tbsp. olive oil
1 Tbsp. unsalted butter
4 large or 6 medium potatoes (peeled and cut into ½” cubes)
1 onion (diced)
1 red bell pepper (diced)
2 tsp. fresh parsley (chopped)
3 garlic cloves (minced)
Salt and pepper (to taste)
1/4 cup freshly grated Parmesan cheese

Steps:

Preheat the oil and butter in a large nonstick skillet over medium heat. Add potatoes, toss to coat with oil, and place a lid on the pan. Allow the potatoes to cook covered for 10 minutes.
Remove the lid and increase the heat to medium high. Add onion and bell pepper. Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown.
Add the parsley and garlic; cook for 2 minutes. Season with salt and pepper. Sprinkle with Parmesan and serve immediately.
Enjoy!

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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.

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