Zucchini Cheddar Tots

• 2 cups shredded zucchini
• 3/4 tsp. salt
• 1 Tbsp. coconut or almond flour
• 2 eggs
• 1/2 cup finely chopped onion
• 1 cup shredded Cheddar cheese
• 1 tsp. paprika
• 1/8 tsp. cayenne pepper
• 1/8 tsp. garlic powder

Instructions

1. Preheat oven to 400°.
2. In a medium bowl lined with a thin towel, add zucchini and salt. Let sit for 10 to 15 minutes. Squeeze out excess water, discard liquid and return zucchini to bowl. Add coconut flour and toss to coat. Add eggs, onion, cheese, paprika, cayenne and garlic powder, then mix well to combine.
3. Scoop 1 1/2 tablespoons of zucchini mixture into each cup of a 24-cup mini muffin pan, sprayed with nonstick cooking spray. Bake for about 15 minutes, until golden brown. When still warm, run knife around edges to loosen from muffin tin.