Zucchini Tots

Thanks Emily Bites!

Ingredients:
1 cup shredded zucchini (I shredded mine on the large holed side of a box grater)
¼ medium onion, chopped
1 large egg
¼ cup dry bread crumbs
1 oz Parmesan cheese, freshly grated (I use the pregrated stuff from Costco. But, if you want to use canned grated Parmesan cheese you can use ¼ cup of that.)
Salt & pepper to taste

Directions:
1. Preheat the oven to 400. Mist a 12 cup mini muffin tin with cooking spray.
2. Wrap the shredded zucchini in a paper towel (I use a clean flour sack towel) and squeeze to extract any excess moisture from the zucchini.
3. In a medium bowl, stir together all ingredients until combined. Spoon the mixture evenly into the prepared mini muffin tin and press down on the filling in each cup with the back of the spoon to compact them together.
4. Bake for 15-18 minutes or until the tops are beginning to turn golden.