Zucchini Tots
These zucchini tots are the perfect way to incorporate more veggies into your diet. They are baked rather than fried, and are a great low carb alternative for a snack, lunch or breakfast. Quick and easy to make with just a handful of ingredients, they can be made ahead of time and will last in the refrigerator for 5 days or can be frozen and reheated as needed. These healthier tots are a hit with kids and adults alike! These tots were created by the Rolling Harvest Food Rescue Nutrition Team.
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Equipment
- 1 grater hand
- 1 Food Processor grating blade
- 1 muffin pan mini
Ingredients
- 1 spray cooking spray olive oil
- 1 cup zucchini grated
- 1/4 cup carrots grated
- 1/4 cup shredded cheddar cheese or nutritional yeast if dairy free
- 1/4 cup fresh basil chopped, fresh
- 1 egg
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp oregano dried Italian Spices
- 1/4 cup seasoned bread crumbs panko or gluten free
Instructions
- Preheat oven to 400 degrees F
- Spray a mini muffin pan with cooking spray (or if using a silicone pan no need to use any spray
- Combine zucchini and carrot in a large bowl
- Mix bread crumbs, cheddar cheese (or nutritional yeast), basil, egg, salt, pepper, and Italian spices into zucchini/carrot mix.
- Scoop mixture into the muffin tin to fill and press down mixture.
- Bake in a preheated oven until tops are golden brown- 15-18 minutes
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition
Calories: 40kcalCarbohydrates: 5gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 1mgSodium: 198mgPotassium: 90mgFiber: 1gSugar: 1gVitamin A: 501IUVitamin C: 5mgVitamin D: 0.01µgVitamin K: 8µgCalcium: 54mgIron: 0.5mgMagnesium: 10mgPhosphorus: 45mgSelenium: 2µgZinc: 0.3mg
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