2 cups summer squash and/or zucchini, peeled
½ small onion, grated
1 cup Parmesan cheese, grated
2/3 cups plain breadcrumbs
½ tsp garlic powder
salt and pepper
- 1.Preheat oven to 400 degrees. Spray mini-muffin pan with non-stick baking spray.
2.Grate squash in food processor. Squeeze between paper towels to remove excess moisture. Add 2 cups (packed) to a large bowl.
3.Add onion and eggs to grated squash.
4.Stir in 3/4 cup parmesan cheese and remaining ingredients.
5.Using a scoop, fill mini muffin cups to the top.
6.Top each tot with a sprinkle of parmesan cheese.
7.Bake for approximately 30 minutes until very brown and crispy around the edges.
8.Allow to cool slightly for 5 minutes then remove from pan and serve warm.