Zucchini Tots

I celebrated my 31st birthday over the weekend. When my 94 year old grandmother learned of my age, she was in disbelief and commented she couldn’t believe where the time had gone. I think you reach a new point in your life when a 94 year old tells you you are getting old! Hahah. Love Nana. <3

Anyhoo – I’m well past the point of wanting my own birthday party, but Rachel’s brother was in New Jersey for a short while and was planning on visiting us, so we invited the whole family over and threw a BBQ. Since it was my birthday, I felt obliged to have a birthday cake. I solicited the assistance of my little helper Toddler Boy. Baby Boy supervised from his high chair, and we got to baking.

Last year I baked an Oreo Cookies & Creme cake. That was a big hit last year but this time I wanted to change it up a little. I was in the mood for a devil’s food cake, so we made that from scratch and frosted it with the marshmellowy (is that even a word?) 7 minute frosting. The cake was good, but my frosting skills not so good, so I made the executive decision not to request photographs of it. So, sadly, no birthday cake recipe to share with you today. The cake was good though and no doubt we’ll be making it again, so stay tuned for it!

What a gyp though, huh? You could have gotten a tasty devil’s food cake recipe but instead you get zucchini tots! Hahah. Hey it’s my birthday, I can do what I want right? (Isn’t that how it goes?)

Zucchini is one of our favorite summertime vegetables. They taste great as stuffed zucchini boats, can be sliced up and baked as zucchini fries, or just sliced up thick and grilled plain. Rachel found this recipe for zucchini tots on Pinterest so we gave it try. The recipe was very easy to assemble and baked quite nicely. The original recipe calls for raw diced onion, which was a little too potent for us non-raw onion fans. Even still, it was good. Next time though we’ll pan fry the diced onion to soften up and remove that biting onion flavor. If you like onion, go ahead and toss it in uncooked.

So. 31. No big deal! 30 was a great year, as I mentioned in my January 1st New Years reflections. 31 is going to be even better. How can it not? I kicked it off doing what I love most. Being home with my family, cooking and baking with them, playing, going for a walk around town. The perfect birthday.


  • 1 cup zucchini, grated
  • 1 egg
  • 1/4 yellow onion, diced
  • 1/4 cup cheddar cheese
  • 1/4 cup bread crumbs - Italian style is ok
  • Salt and Pepper to taste


  1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
  2. Grate the zucchini and then place in a dish towel to squeeze out the excess water.
  3. Pan fry yellow onion until softened (to remove the bite of raw onion - if you don't mind it, don't pan fry)
  4. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
  5. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

Recipe adapted from: The Curious Country Cook

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