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Old 06-18-2012, 07:04 PM   #31
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Mmmmmmmm.... I can't wait to try these!
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Old 06-20-2012, 06:23 PM   #32
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Quote:
Originally Posted by jabbok View Post
I made these today they are very good but they got stuck in my mini muffin tin even though I sprayed them.
Made these tonight. Heavens to mergatroid, those were good!!!! I don't have a mini muffin tin so I made 6 big ones. I used cupcake papers and sprayed them and they still stuck to the papers. But it's okay. They were awesome! I also used egg sub, and it was fine.
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Old 06-20-2012, 06:28 PM   #33
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Wouldn't the panko bread crumbs be too carby?
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Old 06-20-2012, 11:53 PM   #34
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Hi all -

I know someone asked about using egg whites, so I tried it in tonight's batch (2 egg equivalent to give it a tad more of a quiche effect). I did have to add an additional tablespoon of panko bread crumbs as the whites made it a bit liquidy, but even with those minor changes, the nutrition info went from 19 cals to 20 (and that could have just as much to do with the fact that I netted 13 out of this batch and got 14 out of the last, as it did with the minor changes to the recipe.) It was just as delicious as the first batch and really filling!

Vicki - I don't really low carb anymore - I'm more a straight up JUDDD girl - but I did check, and for the 7 I had tonight, there were 19 grams of carbs with 3 grams of fiber, so for 7 it was 16 net. It also had 13 grams of protein which is pretty awesome.

So in this version it is 2.29 grams of carbs per tot with 1.85 grams of protein.
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Old 06-21-2012, 06:45 AM   #35
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Thanks Marianne, the carb count isn't too bad with the addition of those crumbs. I am not that "anal" about carbs either. I usually follow a moderately "low" carb woe. I don't count them regularly, but when I was on plan a couple of years ago when I lost 50+lbs, I tracked and found I averaged around 75 grams per day. Nothing like Atkins though.
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Old 07-10-2012, 03:32 PM   #36
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Bumping
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Old 07-15-2012, 12:50 PM   #37
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Cooks illustrated has a recipe where they add feta cheese! SUPER Delicious!

You "salt" the zucchini first to get the extra water out.
You "pattie" and fry them
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Old 07-15-2012, 02:24 PM   #38
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Thanks for posting this! Needed new ideas for zucchini...can't wait to try it!
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Old 07-15-2012, 02:58 PM   #39
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Dottie do u know what the calotie count on yours was? think when I make this I will use flax seed for the crumbs
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Old 07-15-2012, 07:23 PM   #40
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Those sounds so yummy! I'm going to have to try them! Have you had Cauli-Tots? I ended up eating the whole batch! Yikes!


The recipe I used is as follows.

1 lbs of cauliflower (I just used a head)
4 TB of butter - room temp
2 egg yolks
1 cup of grated Parmesan cheese

Preheat over to 400 degrees. Steam cauliflower for 10 -15 min until very tender (remove
excess water so the cauliflower hold together better)

It says to put rest of ingredients in a food processor and place mixture in a piping bag
fitted with a a large plain tip or a plastic zip lock bag with the corner snipped off. I
wanted the courser texture of tator tots, so I just mashed them with a fork and added all the ingredients together. Then spooned them on a cookie sheet and baked for 15-20 minutes.
The ones that came out the best are the ones that I put in a muffin tin. I put just enough
to cover the bottom of the muffin tin. They were very crunchy and tasted just like tots! I just bought a Whoopie Pie/muffin top pan which I think would work perfect! MMMMMmmmmm.

I also seasoned mine with Tony Chacheree's and garlic salt before baking.
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Old 07-16-2012, 04:34 AM   #41
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Originally Posted by synger View Post
Sounds very much like my recipe for zucchini pancakes. Pretty much make up the batter as noted, but fry it by the spoonful on a hot skillet instead of baking in muffin tins.

Really good topped with sour cream.
Love the sound of the original recipe, but while it's so unbearably hot out, I'm trying to avoid heating up my oven, so the skillet method is perfect! May try these tonight! Thanks!
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Old 07-16-2012, 04:37 AM   #42
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Quote:
Originally Posted by CaTriGirl View Post
Those sounds so yummy! I'm going to have to try them! Have you had Cauli-Tots? I ended up eating the whole batch! Yikes!


The recipe I used is as follows.

1 lbs of cauliflower (I just used a head)
4 TB of butter - room temp
2 egg yolks
1 cup of grated Parmesan cheese

Preheat over to 400 degrees. Steam cauliflower for 10 -15 min until very tender (remove
excess water so the cauliflower hold together better)

It says to put rest of ingredients in a food processor and place mixture in a piping bag
fitted with a a large plain tip or a plastic zip lock bag with the corner snipped off. I
wanted the courser texture of tator tots, so I just mashed them with a fork and added all the ingredients together. Then spooned them on a cookie sheet and baked for 15-20 minutes.
The ones that came out the best are the ones that I put in a muffin tin. I put just enough
to cover the bottom of the muffin tin. They were very crunchy and tasted just like tots! I just bought a Whoopie Pie/muffin top pan which I think would work perfect! MMMMMmmmmm.

I also seasoned mine with Tony Chacheree's and garlic salt before baking.
This sounds great! When (IF?!) we ever drop out of the 100s/high 90s in my area, I'm firing up my oven to try these!
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Old 07-22-2012, 03:16 PM   #43
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Quote:
Originally Posted by 2BoysMom View Post
I just "borrowed" this recipe - I am going to put it in the DD recipe thread as well, but since I am always looking for new DD foods to try, thought you guys might want to see it too, and new recipes kind of get lost in there sometimes....

I have not tried this personally yet, but it got VERY good reviews on ***, so I plan to try it tonight.

Ingredients:

Squash - Zucchini, includes skin, raw, 1 cup, chopped
Onions - Raw, 1/4 cup, chopped
Parmesean Cheese Grated - 1/4 cup
Panko Bread Crumbs- 1/4 cup
Eggs - Whole, raw, 1 large

Put the onion and zucchini in the food processor so it's finely chopped. Mix everything together. Spoon by the teaspoonful into mini muffin tin (GREASED) Pat down with back of spoon. 400 degree oven for 20 minutes or until you notice them getting a beautiful brown crust on the edges. Makes 12 tots per tin.
I tried this again today. They are baking now. This was what I did:
1 whole Zucchini grated with cheese grater
less that 1/4 cup grated red onion
1/4 cup grated parmasean cheese
1/4 cup Panko Bread crumbs
3 Tbs egg beaters
Salt and pepper

This filled 8 of the 12 sections of my mini muffin tray which I sprayed with Pam.
I'm baking them at 350 degrees- not surehow long they will need to bake.
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Old 07-22-2012, 05:47 PM   #44
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Quote:
Originally Posted by Carly View Post
I tried this again today. They are baking now. This was what I did:
1 whole Zucchini grated with cheese grater
less that 1/4 cup grated red onion
1/4 cup grated parmasean cheese
1/4 cup Panko Bread crumbs
3 Tbs egg beaters
Salt and pepper

This filled 8 of the 12 sections of my mini muffin tray which I sprayed with Pam.
I'm baking them at 350 degrees- not sure how long they will need to bake.
About 20-25 minutes. They were delish, but stuck a little even wih the Pam. Next time I will bake them in a square "brownie" pan. I think I will double the recipe so we can have leftovers!
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Old 07-22-2012, 06:38 PM   #45
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This recipe sounds delicious! I'm always trying to find new ways to get more veggies in, so I love recipes like this.
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