-2 cups summer squash and/or zucchini peeled
-2 eggs
-1/2 small onion, grated
-1 cup Parmesan cheese, grated
-2/3 cups plain breadcrumbs
-1/2 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.    Stire in ¾ 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.


Recipe By: Door to Door Organics