Zucchini Tots with Jalapeno, Cheddar and Bacon put some bite into your easy baked veggie tots appetizer or side dish.
Zucchini Tots with Jalapeno, Cheddar and Bacon
By Sue Lau
Welcome to Day 3 of #DairyMonth! Today I am offering my recipe for zucchini tots spiced up with jalapenos, cheddar cheese and bacon. This is one I had hoped to post earlier in the month but due to unforeseen circumstances wasn’t able to get my post up that day, so it has cooled its heels. But happily enough here it is at long last.
I had seen recipes out there for things like cauliflower tots before but I have to admit this is the first time I have made them. I have been suffering from some curious malady of seeing too many cauliflower recipes (such as cauliflower pizza) and being suspicious of them, although I do well making cauliflower rice recipes and also subbing it for potato in salads.
Zucchini I still haven’t gotten around to doing too many new recipes, such as zoodles. Usually if I make zucchini, I like it roasted, stir-fried, or grilled, to where it gets that yummy caramelization on the edges, you know? Fortunately enough, the tots do have that, but I did worry while they baked. I hate recipes that fail.
But these are really good, and while I served the first round with salsa, the second time, I tried them with ketchup, as some things with ketchup still appeal to me. But you can serve it with whatever you like, even ranch dressing.
The jalapeno in this wasn’t all too spicy (I suspect the jalapenos were just mild) but for kids, who are sure to love tots, you can leave that part out or maybe add a little bit of chopped green onion instead. Older kids are probably good with it though.
These also reheat well, especially in a toaster oven, and surprisingly so. Being just the two of us here now, I can’t tell you how many leftovers we have to juggle, and some things just aren’t that great on reheat. But these do just fine.
Join me tomorrow as #DairyMonth continues- I’ll be posting my cherry cream cheese pie. Bill has been after me to make it again, but I’ve been making so many desserts I just haven’t had time. And it’s not like they go fast- I can’t eat very many sweets, and have to find help to polish most of those off. Happily, I have an army of human guinea pigs who adore knowing a food blogger.
Zucchini Tots with Jalapeno, Cheddar and Bacon
Ingredients:
- 12 ounces shredded zucchini
- 4 ounces shredded cheddar cheese
- 2 eggs, lightly beaten
- 1/4 cup chopped pickled jalapenos
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices bacon, cooked crisp and crumbled
- 1/2 cup buttermilk baking mix (Bisquick)
Method:
- Preheat oven to 400°F.
- Grease or spray a 30 cavity mini muffin tin.
- Squeeze any liquid from the zucchini. then stir together with the remaining ingredients.
- Place mixture into muffin tins and press down firmly.
- Bake for 18-22 minutes or until browned at the edges.
- Cool five minutes, then run a butter knife around the edges to loosen and removed from the pan.
- Serve with salsa or ketchup.
From the kitchen of palatablepastime.com
#DairyMonth
Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee. We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses. We can’t wait to share them with you.
A Visit to Ol’ McGrandpa’s Farm by Cooking With Carlee
Alfredo Sauce with Cream Cheese from Feeding Big
Chili Cheese Corn Salad by Corn, Beans, Pigs and Kids
Chipotle Cheddar Patty Melt by Jolene’s Recipe Journal
Breakfast Egg Bites by Family Around the Table
Gluten Free Rotini with Cabot Cheddar, Chorizo and Saffron by Culinary Adventures with Camilla
Grilled Peaches with Ice Cream by A Day in the Life on the Farm
How to Make Labneh from Caroline’s Cooking
Skillet Jalapeno Popper Dip from A Kitchen Hoor’s Adventures
Southern Style Pimento with Bacon Mac and Cheese by Tip Garden
Zucchini Tots with Jalapeno, Cheddar and Bacon by Palatable Pastime
These sound awesome and I can’t wait to try them!
These are right up my alley! They sound delicious and better for you.
I think these would be wonderful passed around as appetizers.
We have some zucchini growing in our garden – I will have to give this recipe a try. I think my family would love it.
These look so fun! And so family friendly.