Tater-Less Parmesan Zucchini Tots

I have fond childhood memories of tater tots. What kid doesn’t love tater tots.

Submerging and smothering them in oodles of ketchup is the best.

Tater-Less Parmesan Zucchini Tots - You'll never miss the taters! Crispy, crunchy, and sooo good! You'll forget you're eating zucchini!

It’s amazing how closely the texture resembles real tater tots, and after being dipped in ketchup, you’ll totally forget you’re eating zucchini.

I did as I proceeded to eat half the batch.

Tater-Less Parmesan Zucchini Tots - You'll never miss the taters! Crispy, crunchy, and sooo good! You'll forget you're eating zucchini!

Bite-for-bite zucchini has far less calories and carbs than potatoes so you can eat way more of it. Nevermind that it’s breaded in Parmesan, but at least it’s baked rather than fried.

Ever since I made Baked Parmesan Edamame Bites and then Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip, I’ve been looking for things to bread, bake, and dip.

Tater-Less Parmesan Zucchini Tots - You'll never miss the taters! Crispy, crunchy, and sooo good! You'll forget you're eating zucchini!

I had lots of zucchini on hand and it works very well with the basic battering, breading, and baking technique I’ve used previously. Also try asparagus, green beans, broccoli, cauliflower mushrooms, or most anything in your vegetable drawer.

I used and recommend Panko breadcrumbs. They’re Japanese-style breadcrumbs and are sold next to regular breadcrumbs, but they’re larger, coarser, and get crispier in the oven. You can spice up the breading mixture with jerk or Creole seasoning, or add chili powder or cayenne for extra oomph.

Tater-Less Parmesan Zucchini Tots - You'll never miss the taters! Crispy, crunchy, and sooo good! You'll forget you're eating zucchini!

The tots are surprisingly crispy and crunchy on the outside, while the zucchini inside softens but retains some texture. There are mild Parmesan undertones and you could make Creamy Parmesan Dip to intensify the Parmesan flavor, but I love the tots with good old-fashioned ketchup.

Best tots ever. You’ll never miss the taters.

Tater-Less Parmesan Zucchini Tots - You'll never miss the taters! Crispy, crunchy, and sooo good! You'll forget you're eating zucchini!

Print Print Recipe

Tater-Less Parmesan Zucchini Tots

It's amazing how closely the texture of the zucchini tots resembles real tater tots, and after being dipped in ketchup, you'll totally forget you're eating zucchini. The tots are surprisingly crispy and crunchy on the outside, while the zucchini inside softens but retains some texture. You can use the recipe with asparagus, green beans, broccoli, cauliflower mushrooms, or most anything in your vegetable drawer. I used and recommend Panko breadcrumbs. Optionally, spice things up with jerk or Creole seasoning, chili powder, or cayenne. The tots have mild Parmesan undertones and you could make Creamy Parmesan Dip to intensify the Parmesan flavor, but I love them with ketchup. You’ll never miss the taters.

Yield: about 4 cups, serves 2 generously, 4 modestly

Prep Time: 15 minutes

Cook Time: about 15 minutes

Total Time: about 30 minutes

Ingredients:

2 medium/large zucchini, sliced into tot-sized pieces, about 1/2-inch diameter and 1-inch long (I didn't peel)
1/2 cup all-purpose flour
salt and pepper, to taste
pinch Jerk or Creole seasoning, cayenne, chili powder, etc. optional and to taste
2 large eggs, lightly beaten
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese (fresh or green can)
ketchup, for serving (or Creamy Parmesan Dip, Creamy Wasabi Dip, Spiced Ranch Dip , etc.)

Directions:

  1. Preheat oven to 400F, line a baking sheet with a Silpat, parchment, or spray with cooking spray.
  2. Slice the zucchini (I quarter it into long spears, then slice the spears into 1-inch long segments) and transfer zucchini pieces to a large bowl.
  3. Sprinkle with flour, salt and pepper, any optional seasonings or spices, and toss to coat evenly; set aside.
  4. In a medium bowl, beat the eggs; set aside.
  5. In a separate large bowl, add the Panko breadcrumbs, Parmesan, and stir to combine; set aside.
  6. Using your hands or a slotted spoon, add about half of the floured zucchini pieces to the eggs for a quick dunk.
  7. Remove zucchini from eggs and transfer to breadcrumb mixture. Toss with hands or a spoon to coat evenly.
  8. Place zucchini on prepared baking tray, spaced evenly and without touching. You want the oven air to circulate freely on all pieces so they get as crispy as possible.
  9. Repeat battering process with remaining zucchini and place on baking tray. The process is messy and not every piece will be evenly coated and breaded. Overall, if most pieces are coated, you're fine.
  10. Bake for about 15 minutes or until lightly golden brown. Start watching closely and checking after 9 minutes. Watch so the undersides don't become overly browned or burn. Because all ovens, size of the tots, thickness of coating mixture, and personal preferences vary, cooking times will vary. Tots are best warm and fresh. Serve with ketchup or your favorite dip.

Adapted from Baked Parmesan Edamame Bites with Creamy Wasabi Dip and Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip 

Related Recipes

Baked Parmesan Edamame Bites with Creamy Wasabi Dip – The ultimate in mini comfort food! You’ll want to inhale the whole batch!

Baked Parmesan Edamame Bites with Creamy Wasabi Dip -The ultimate in mini comfort food! You'll want to inhale the whole batch!

Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip - Crispy, crunchy and cheesy! You’ll want to devour the whole batch!

Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip - Crispy, crunchy and cheesy! You'll want to devour the whole batch!

Loaded Baked Tater Tot Dip – My favorite baked potato toppings baked into an easy dip

Roasted Cauliflower with Creamy Parmesan Dip – Even people who say they don’t like cauliflower will love this version. Healthy and easy

Roasted Cauliflower with Creamy Parmesan Dip - Even people who say they don't like cauliflower will love this version! Healthy & easy!

Baked Thick-Cut Seasoned Oven Fries (vegan, GF) – Learn the secrets to creating restaurant-style oven fries! They’re baked rather than fried so you can have extra

Baked Thick-Cut Seasoned Oven Fries (vegan, GF) - Learn the secrets to creating restaurant-style oven fries! They're baked rather than fried so you can have extra!

Lemon Rosemary Coconut Oil Roasted Vegetables (vegan, GF) – Trying to eat more vegetables? Try this recipe that’s full of flavor and made using healthy coconut oil

Lemon Rosemary Coconut Oil Roasted Vegetables averiecooks.com

Baked Parsnip Fries with Creamy Balsamic Reduction Dip – (vegan, GF) – A healthier way to make fries instead of using white potatoes. These are baked so you can have extra

Baked Parsnip Fries with Creamy Balsamic Reduction Dip (vegan, GF) - A healthier way to make fries instead of using white potatoes. These are baked so you can have extra!

Roasted Cinnamon-Ginger Delicata Squash (vegan, GF) – Much easier slice than a butternut, doesn’t require peeling, and the flesh roasts up creamy

Cinnamon Sugar and  Ginger Roasted Potato Sticks (vegan, GF)

Lemon and Dill Roasted Potato Sticks (vegan, GF)

Caribbean Citrus Roasted Sweet Potatoes (vegan, GF)

Sweet Potato Graham Cracker “French Toast” Sticks – Sweet potatoes that taste like French Toast Sticks

Parmesan Ranch Snack Mix (no-bake) – Pretzels, peanuts & popcorn tossed with ranch mix! Ready in 5 mins & so addictively good

Parmesan Ranch Snack Mix - Pretzels, peanuts & popcorn tossed with ranch mix! Ready in 5 mins & so addictively good!

Damn Delicious’ Baked Parmesan Zucchini

Cooking Classy’s Garlic Lemon Parmesan Oven Roasted Zucchini

   

76 Responses to “Tater-Less Parmesan Zucchini Tots”

  1. #
    1
    Paula — July 17, 2014 at 3:24 am

    I remember you mentioning a zucchini recipe was coming–and these look so much like tater tots!! I have really been liking zucchini more over the past several years– it has a rather neutral flavor which makes it versatile in my mind. One of my neighbors said I could pick some of her zucchini. She told me they plant a garden every year but really only eat the strawberries (whaaaat?!?!). I’d be happy to take some off her hands and try this.

    Reply

    • Averie Sunshine replied: — July 17th, 2014 at 3:53 am

      Pick extra, I have another zuke recipe next week. LOL And yes, it’s very very neutral to me anyway. It takes on the flavor of whatever it’s mixed with, seasoned with, etc, and it’s nice and moist so perfect for baking!

      Reply

  2. #
    2
    Maryea {happy healthy mama} — July 17, 2014 at 3:45 am

    These look great! What a fun spin on tator tots (my computer totally wants me to call them gator tots…) :)

    Reply

    • Averie Sunshine replied: — July 17th, 2014 at 3:52 am

      I think zator tots would be better :)

      Reply

  3. #
    3
    Taylor @ Food Faith Fitness — July 17, 2014 at 3:47 am

    I LOVE that you used zucchini for this! I have made taterless tots with cauliflower, but zucchini is my absolute vegetable love. And I eat it with parmesan almost everyday, so my name is all over this, and in capital letters! Pinned!

    Reply

    • Averie Sunshine replied: — July 17th, 2014 at 3:51 am

      Glad you’re a fan of this one and thanks for pinning, Taylor! Cauli tots are good too, love both cauli or zuke tots!

      Reply

  4. #
    4
    Katie | Healthy Seasonal Recipes — July 17, 2014 at 3:56 am

    I haven’t had tater tots in forever! I am all sorts of excited about this idea. Love the idea of adding a kick from the Jerk or Creole seasoning. That just sounds so good!

    Reply

  5. #
    5
    Melanie @ Carmel Moments — July 17, 2014 at 4:37 am

    “It’s the Most Wonderful Time of the Year.”
    The time for zucchini galore. I love it. I have no shortage of recipes that I want to get through in the next few weeks. Just put 2 on the blog this week.
    I’m so glad my whole family enjoys it too. So we can harvest and eat all on the same day. :)
    These look perfect. Love Parmesan with zucchini.
    Pinning!
    Have a great day.

    Reply

    • Averie Sunshine replied: — July 17th, 2014 at 5:12 am

      Thanks for pinning and sounds like you’re up to your eyeballs in zuke and have lots of fun recipes too!

      Reply

  6. #
    6
    lisatberry — July 17, 2014 at 4:38 am

    I love tater tots mainly because they are a vessel for eating ketchup which I’ve adored since childhood. I have so much zucchini from my CSA I can’t wait to make these.

    Reply

    • Averie Sunshine replied: — July 17th, 2014 at 5:12 am

      they are a vessel for eating ketchup = great minds think alike!! :)

      Reply

  7. #
    7
    Helen @ Scrummy Lane — July 17, 2014 at 4:50 am

    Hello! I tried making something similar to this not that long ago and I was a bit disappointed because I was so used to lovely moist fried versions. I do love the idea of a healthier ‘zucchini fry’, though, so I’d like to give these a whirl! Love the fact that yours have got parmesan in. Maybe the panko crumbs are the key to them not being dry! I’ll give them a go!

    Reply

    • Averie Sunshine replied: — July 17th, 2014 at 5:11 am

      I really find the Panko to be VERY key in this recipe as well as the other recipes I’ve done that are similar to this one with the breading/coating mixture. Baked and fried, apples and oranges in ANY recipe, but I do love these and prefer that they’re baked!

      Reply

  8. #
    8
    Colleen @ What's Baking in the Barbershop?! — July 17, 2014 at 4:51 am

    I cannot handle how yummy these look! What a great way to use that abundance of zucchini this time of year :)

    Reply

  9. #
    9
    ashley - baker by nature — July 17, 2014 at 4:56 am

    Ooooooh my gosh, Averie! You really knocked it out of the park with this one!!!! We are swamped with zucchini right now, so I KNOW we’ll be trying these out. LOVE!!!

    Reply

    • Averie Sunshine replied: — July 17th, 2014 at 5:10 am

      Thanks for the enthusiasm and glad it sounds good to you!

      Reply

  10. #
    10
    Gayle @ Pumpkin 'N Spice — July 17, 2014 at 5:04 am

    What a great idea to use zucchini, Averie! I’m sure you have loads of it, too, since it’s summer. I’m loving all of your creative twists on fun foods. Pinned!

    Reply

    • Averie Sunshine replied: — July 17th, 2014 at 5:10 am

      Thanks for pinning! I don’t have a garden but wish I did – I have to settle for buying it!

      Reply

  11. #
    11
    Bri | Bites of Bri — July 17, 2014 at 5:14 am

    Haha, what kid doesn’t love tots? What ADULT doesn’t love tots! :) These are the perfect use for summer zucchini. Thanks, Averie.

    Reply

  12. #
    12
    Liz S. — July 17, 2014 at 5:23 am

    Love these! Great variation.

    Reply

  13. #
    13
    Danielle @ Chits and Chats and Chocolate — July 17, 2014 at 5:50 am

    I was just thinking the other day about how I wanted a tater tot recipe… this one looks awesome!

    Reply

    • Averie Sunshine replied: — July 17th, 2014 at 3:54 pm

      Ask (or think) and you shall receive :)

      Reply

  14. #
    14
    jenna @ just j.faye — July 17, 2014 at 6:15 am

    These looks delicious! I just got a bunch of zucchini in my CSA and this recipe would be a perfect way to use them!

    Reply

  15. #
    15
    Dorothy @ Crazy for Crust — July 17, 2014 at 6:32 am

    Since Mel’s diet is anti-potato, these are perfect. And the idea to make them with broccoli? I bet Jordan would eat that. (Hallelujah) Pinned!

    Reply

    • Averie Sunshine replied: — July 17th, 2014 at 3:54 pm

      Thanks for pinning and anything breaded and with Parmesan takes the edge off, you know :) I love that Mel is holding hardcore to his diet!

      Reply

  16. #
    16
    Meredith — July 17, 2014 at 6:45 am

    What a fun treat!

    Reply

  17. #
    17
    Kris — July 17, 2014 at 7:10 am

    I think we are the only people in the world who struggle to get zucchini to grow in their garden–but if we get lucky this year and get an abundance of them, I’ll be sure to try this!

    Reply

    • Averie Sunshine replied: — July 17th, 2014 at 3:53 pm

      I don’t have a garden and buy all my produce. No ‘abundance’ issues for me in my urban, garden-less condo :)

      Reply

      • Kris replied: — July 18th, 2014 at 7:40 am

        I think that buying a zucchini in a store is heresy for a midwesterner … ;)

  18. #
    18
    Kate @ Diethood — July 17, 2014 at 8:48 am

    These are so beautiful and such a freakin’ great idea!!! My kids would even eat these and that’s a lot to say!

    When we moved to the States and I was introduced to tater tots, I thought, Americans have the BEST FOOD!! Then I gained 20-pounds in a year and thought, their food makes you fat! haha True story. :)))

    Reply

    • Averie Sunshine replied: — July 17th, 2014 at 3:45 pm

      That is such a telling tale on the commentary of food in this country! It tastes good but it will make you fat unless you’re careful :) I bet your kids would like these. My daughter inhales these things if I don’t inhale them faster! lol

      Reply

  19. #
    19
    Tori@Gringalicious.com — July 17, 2014 at 8:53 am

    These look yummy and they would be a great way to get my picky brothers to eat zucchini!

    Reply

  20. #
    20
    Katie @ Butterlust — July 17, 2014 at 10:22 am

    As a fried potato addict who is trying to cut out carbs (ahem, wedding season I’m looking at you!) I love these! I’m definitely making them and then coating them (and my fingertips) in a ketchup + sriracha love child!

    Reply

    • Averie Sunshine replied: — July 17th, 2014 at 3:43 pm

      a ketchup + sriracha love child sounds EXCELLENT! I want to join in at that party! :)

      Reply

  21. #
    21
    Kitchen Belleicious — July 17, 2014 at 11:32 am

    tater tots are the BOMB! I love them so much. I love the crispy texture on the outside but soft tenderness inside/ these look amazing

    Reply

  22. #
    22
    Laura @ Laura's Culinary Adventures — July 17, 2014 at 1:12 pm

    What a great, yummy, and healthy take on tater tots!

    Reply

  23. #
    23
    Polly @ Tasty Food Project — July 17, 2014 at 1:34 pm

    I love this idea! It is very creative and looks delicious too! Thanks for sharing!

    Reply

  24. #
    24
    Katie — July 17, 2014 at 2:00 pm

    YUMYUMYUMYUMYUM!!!!

    I love zucchini. Anything with it is so delicious. I fell in love last summer with vega Parma even though I never liked real parmesan. I stopped buying it because it isn’t cheap, but this recipe….damn you! ;)

    Reply

    • Averie Sunshine replied: — July 17th, 2014 at 3:42 pm

      I actually think you could probably skip the parm (knowing you, you will) and sub with nooch, and you could probably replace the panko with rice krispies (to keep GF – I’ve read that online but haven’t tried). Honestly these were one of the best savory recipes I’ve made in a long time. LOVED these things!

      Reply

  25. #
    25
    amanda @ fake ginger — July 17, 2014 at 4:49 pm

    So fun! I actually made meatballs with shredded zucchini tonight and my 4 year old was all “EWWW! I don’t like zucchini!” when he saw me making them but he gobbled them up! Gotta try these!

    Reply

    • Averie Sunshine replied: — July 17th, 2014 at 5:04 pm

      Thanks for pinning these and I love that story about your 4 year old with the zucchini and then he proceeded to gobble them up :) Love it when that happens!

      Reply

  26. #
    26
    Rachel Alborn — July 17, 2014 at 6:33 pm

    Oh YUM – love zucchini season & neighbors who share! Can’t wait to take some extra zucchini from her (and then return with these to share with her kiddos)!!!

    Reply

  27. #
    27
    sippitysup — July 17, 2014 at 7:26 pm

    Alright are you ready? I couldn’t even read the whole thing because my dad RUINED tater tots for me as a kid. He ruined chicken cutlets too. He’s a doctor so you trust him when it comes to biology, right? He told me tater tots were turtle testicles and chicken cutlets were alligator tails. I believed him. After all, he’s a doctor. GREG

    Reply

  28. #
    28
    tahnycooks — July 17, 2014 at 7:44 pm

    Winner! Hands down my favorite post recipe of the week! brilliant!

    Reply

  29. #
    29
    Medha @ Whisk & Shout — July 17, 2014 at 8:30 pm

    My friend just brought over a ton of zucchini… I was going to go the boring route and make some zucchini bread, but now I know what I’m going to make for all my little cousins running around the house :)

    Reply

  30. #
    30
    Avra-Sha Faohla — July 17, 2014 at 8:46 pm

    These look delicious. And you have three C’s in zucchini. :D

    Reply

    • Averie Sunshine replied: — July 17th, 2014 at 11:25 pm

      Thanks for the catch!!! WOW! That’s what I get for trying to type a little too fast – too many c’s! Fixed now :)

      Reply

  31. #
    31
    Laura (Blogging Over Thyme) — July 18, 2014 at 5:02 am

    Oh my gosh!!! These are brilliant. I LOVE breaded zucchini! One of my favorite things ever.

    Reply

    • Averie Sunshine replied: — July 18th, 2014 at 3:11 pm

      I would HAPPILY trade you these for just one bite of that amazing cake you posted today. Holy incredible!!

      Reply

  32. #
    32
    Ashton — July 18, 2014 at 5:13 am

    I just about died when I saw these on Instagram! Fried zucchini is one of my VERY favorite foods, and I just knew these would be incredible!! SO trying these STAT! Pinned :)

    Reply

    • Averie Sunshine replied: — July 18th, 2014 at 3:11 pm

      This is one of the best things I’ve made (savory) in awhile. I loved these, Ashton! Also the edamame that I made with the similar technique were great (but the zucchini is easier because they’re bigger). Thanks for pinning!

      Reply

  33. #
    33
    Jennie @themessybakerblog — July 18, 2014 at 5:55 am

    Zucchini is a glorious thing. We recently discovered baked zucchini chips. Well, let’s just say that we have a new addiction. Love this crunchy recipe!

    Reply

    • Averie Sunshine replied: — July 18th, 2014 at 2:59 pm

      Zucchini chips are the best and baked, nice job :)

      Reply

  34. #
    34
    Amy @ Amy's Healthy Baking — July 18, 2014 at 2:03 pm

    I actually didn’t have tater tots very often as a kid… My mom was more fond of making us fish sticks instead, so I didn’t really have very many tater tots until middle and high school when my friends’ parents made them at our sleepovers. It was really tempting to skip the popcorn and ice cream while we were watching movies and just eat tater tots instead! But since I don’t exactly have the same metabolism anymore, I’d much rather eat your zucchini tots. Yum!

    Reply

    • Averie Sunshine replied: — July 18th, 2014 at 2:54 pm

      Fish sticks rather than tater tots…we must have had the same mom :)

      Reply

      • Amy @ Amy's Healthy Baking replied: — July 18th, 2014 at 4:15 pm

        If that’s true, then it makes sense we both love baking (and running) so much! ;)

  35. #
    35
    Jennifer — July 18, 2014 at 2:42 pm

    Love this idea..it might cause me to eat more zucchini! Plus it’s breaded in parmesan? Count me in, this looks awesome!

    Reply

  36. #
    36
    Todd — July 18, 2014 at 4:24 pm

    I don’t know how you do it, Averie. So freakin creative!! My friend just started a food truck serving sliders and tots. I’m sharing this with him immediately :)

    Reply

    • Averie Sunshine replied: — July 18th, 2014 at 4:29 pm

      Todd you have amazing recipes and please let me know if your friend makes a million bucks with some zucchini tots :)

      Reply

  37. #
    37
    Mary Frances — July 18, 2014 at 6:47 pm

    Panko breads are fantastic! I love that you are on a breading, baking, dipping roll … sounds like my kind of eating style! I actually have only had tater tots a couple times (ikr?) but I’m loving this zucchini version! If I’m going to be dipping, it better have some nutrition, because I’m going to dipping a lot! :)

    Reply

    • Averie Sunshine replied: — July 19th, 2014 at 3:47 am

      I’m a mega-dipper that can put down a bowl of dip or four, fast :)

      Reply

  38. #
    38
    Lori @ RecipeGirl — July 18, 2014 at 6:55 pm

    What a great, creative idea for a recipe!

    Reply

    • Averie Sunshine replied: — July 19th, 2014 at 3:47 am

      I’ll trade you a few of these for those Beach House Cosmos! One of my fave posts of yours in awhile! :)

      Reply

  39. #
    39
    Rachel @ Bakerita — July 19, 2014 at 11:18 am

    Wow – these look so awesome! Such a yummy (and healthy!) snack for the summer. Definitely going to be trying these. Pinned!

    Reply

  40. #
    40
    amber — July 20, 2014 at 6:51 am

    Hi Averie! This looks so good, and perfect for my kiddos… I’m always trying to substitute more veggies for them. I’ve made something really similar to this, only with eggplant! What is really fun is to try a bunch of different sauces (I’ve tried truffle ketchup, garlic aioli, and jalapeno aioli so far!)

    I’m definitely going to try the zucchini though… any excuse to use Panko (ha!) and get my kids to eat their veggies. Seriously, it’s the bane of my existence right now.

    Thanks for sharing this! :)

    Reply

    • Averie Sunshine replied: — July 20th, 2014 at 1:00 pm

      Hope your kids enjoy them and if they eat eggplant, I have a feeling these will be even easier for them to ‘tolerate’ :)

      Reply

  41. #
    41
    Valerie — July 20, 2014 at 8:45 am

    I wasn’t introduced to tater tots until I was about 14 years old (tragic!!). I’ve made up for lost time. :D *Love* your lightened-up version.

    Reply

  42. #
    42
    Kate — July 22, 2014 at 2:59 pm

    These look great! I have more squash in my CSA box this week (again), so I will be making these. I made totally different tots the other day (grated squash + cheese + breadcrumbs, yum!), but these look even easier.

    Reply

    • Averie Sunshine replied: — July 22nd, 2014 at 3:08 pm

      They are easy and sounds like a great CSA box will be put to use :)

      Reply

  43. #
    43
    Lindsay @ Lindsay Lately — July 24, 2014 at 9:58 pm

    LOVE your blog. I just stumbled upon it and I couldn’t be more excited to start making some of these recipes, this one included!

    Reply

  44. #
    44
    Brandon @ Kitchen Konfidence — July 25, 2014 at 3:50 pm

    I’d eat a bowl of these with that Spicy Ranch Dip. YUM!

    Reply

  45. #
    45
    Justin @ SaltPepperSkillet — July 29, 2014 at 2:58 pm

    Wow. These look absolutely delicious. Can’t wait to give them a try.

    Reply

  46. #
    46
    Julie Blanner — July 29, 2014 at 4:29 pm

    Sounds like a great recipe! Easy to follow and a new and fresh idea of how to fix zucchini. Thanks for sharing!
    julieblanner.com

    Reply

Leave a Comment