Preheat oven to 400F. Spray a 24 ct. mini-muffin tin with non-stick spray, set aside.

Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.

In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.

Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 10-15 minutes, or until the top is browned and set.