Makes 3 servings (2 per serving)

Ingredients

• 1½ cups shredded zucchini
• 1 cup grated shredded potato
• 1 clove minced garlic
• ¼ cup cornmeal
• ¼ cup crumbled feta cheese
• 1 tsp onion powder
• ⅛ tsp salt
• ⅛ tsp fresh ground pepper
• 1 large egg

Preparation

1. Preheat oven to 400°F.
2. Using a cheese cloth or a clean dish towel, gently squeeze out shredded zucchini and potato to remove excess moisture. Transfer to a medium bowl.
3. Add garlic, cornmeal, cheese, onion powder, salt, pepper and egg. Stir well until fully combined.
4. Spoon mixture into 6 greased muffin cups, dividing equally. Using fingers, make a small indentation in the centers and gently press mixture up sides of muffin cups.
5. Bake until slightly crispy and golden brown at the edges, about 10 – 15 minutes.
6. Let cool in pan for 1 – 2 minutes, then gently remove tots from muffin tin.
7. Serve warm and enjoy!

Nutritional analysis per serving: 141 calories, 5 g fat, 6 g protein, 19 g carbohydrate (17 g available carbohydrate), 2 g fibre, 271 mg sodium

My Viva Servings: 1 protein, 1 grain, 1 vegetable

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