Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Servings: 6 Tots
If only I thought about this very clever recipe before, then I have not wasted so much zucchini! LOL. Say goodbye to tater tots for now and say hello to Zucchini Tots. Don’t worry about your picky eaters because these zucchini tots taste super awesome, they will not mind eating veggies! To make these veggie tots all you need are simple pantry ingredients and a few easy steps. Make sure to whip up a big batch because these go fast! These are also great if you are watching your carbs as these zucchini tots are an excellent low-carb snack or side dish.
If you’ve had zucchini fritters, these zucchini tots are similar to those. The only difference is these zucchini tots are not fried but baked, making these the healthier counterpart of the pan-fried fritters.
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Ingredients
2 large eggs
2 c. shredded zucchini about 1 medium zucchini
1 tbsp coconut flour
1 tsp fine sea salt
1 tsp smoked paprika
1/2 c. finely chopped yellow onion
1 c. shredded sharp cheese about 4 ounces (or nutritional yeast if dairy-sensitive)
How to make Zucchini Tots
Step 1: Prepare the oven. Preheat it to 400 degrees. Using cooking spray, grease a 24-cup mini-muffin pan.
Step 2: In a medium-sized or large bowl, place the shredded zucchini. Toss the zucchini with salt and allow it to sit for about 10 to 15 minutes before squeezing out the moisture from the zucchini. Discard the liquid.
Step 3: Onto the zucchini, sprinkle the coconut flour and toss to coat. Now, add the eggs followed by the cheddar cheese, onion, and paprika. Mix well until everything is incorporated.
Step 4: With 1 1/2 tbsp of the zucchini mixture, fill each muffin cup. Place in the preheated oven and bake the zucchini tots for about 15 minutes or until golden brown. To loosen the tots, run a knife around them. Allow them to cool for a minute until set before taking them out of the muffin pan.
Nutrition Facts:
Serving: 4Tots | Calories: 115kcal | Carbohydrates: 4g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 532mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 8mg | Calcium: 155mg | Iron: 1mg
Ingredients
- 2 large eggs
- 2 c. shredded zucchini about 1 medium zucchini
- 1 tbsp coconut flour
- 1 tsp fine sea salt
- 1 tsp smoked paprika
- 1/2 c. finely chopped yellow onion
- 1 c. shredded sharp cheese about 4 ounces (or nutritional yeast if dairy-sensitive)
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees. Using cooking spray, grease a 24-cup mini-muffin pan.
Step 2: In a medium-sized or large bowl, place the shredded zucchini. Toss the zucchini with salt and allow it to sit for about 10 to 15 minutes before squeezing out the moisture from the zucchini. Discard the liquid.
Step 3: Onto the zucchini, sprinkle the coconut flour and toss to coat. Now, add the eggs followed by the cheddar cheese, onion, and paprika. Mix well until everything is incorporated.
Step 4: With 1 1/2 tbsp of the zucchini mixture, fill each muffin cup. Place in the preheated oven and bake the zucchini tots for about 15 minutes or until golden brown. To loosen the tots, run a knife around them. Allow them to cool for a minute until set before taking them out of the muffin pan.
