A friend of our Weekly Dish radio show heard us talking on the show about Zucchini and she shared a recipe for “Zucchini tots” that she makes with her garden zucchini. Several listeners made the tots and tweeted us pictures so I thought I would take a stab at the recipe for The Jason Show, and it’s a winner. I didn’t have mini-muffin tins and I added a few ingredients and a ranchy sauce to the original recipe that was inspired by Jeanine Gatzke’s tweet. 

Savory Zucchini Tots with Ranch Sauce

Serves 6

Ingredients for the Zucchini Tots

• 1 1/2 cups zucchini grated on a box grater
• 1 tsp kosher salt
• 1 egg
• 1 finely diced shallot
• 1/3 cup Parmesan cheese
• 1/3 cup breadcrumbs
• 1/2 tsp dried thyme
• 1 Tbsp finely chopped basil
• 1 tsp cracked black pepper

Instructions

1. Preheat oven to 400
2. Spray muffin tins well with cooking spray.
3. Grate the zucchini and add the salt – let sit 10 minutes to draw the water out of the zucchini
4. Squeeze the zucchini in a kitchen towel or paper towel to get the moisture out
5. Combine all the rest of the ingredients with the zucchini in a medium bowl and toss.
6. Fill your muffin cups almost full and press down to get a smooth top
7. Bake for 18-20 minutes until golden

Ingredients for the Ranchy sauce

• 1/2 cup cottage cheese
• 1/2 cup plain Greek Yogurt
• 2 Tbsp milk, buttermilk, half and half or cream (any work and 1 Tbsp water can work too in a pinch to get a creamier texture)
• 3 tsp. fresh dill or 2 tsp dried dill weed
• 1 garlic clove grated on a micro-plane grater
• 1 Tbsp finely grated onion on a micro-plane grater
• 1 tsp salt

Instructions

1. Blend until smooth in a food processor

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