Baked Zucchini Tots
Now here's a zucchini tots recipe that kids and adults alike go crazy for. Crispy on the outside and packed with tender veggies on the inside, these baked tots are not only delicious, they're nutritious too.
Servings: 6
Calories: 86kcal
Ingredients
- 2 cups packed shredded zucchini
- 2 large eggs
- 2/3 cups shredded Italian blend cheese (could use low fat cheese)
- 1/2 cup crushed rice cereal, such as Rice Chex or gluten-free rice puffs
- 1 1/2 teaspoons Italian Seasoning
- 1/2 teaspoon garlic powder
- salt and pepper
Instructions
- Preheat the oven to 400 degrees F. Shred the zucchini and measure out 2 cups tightly packed. Dump the zucchini onto a paper towel. Then use another paper towel to press out as much moisture as possible. Discard the paper towels. Place the zucchini in a large bowl.
- Crush the rice cereal into fine crumbs. Add the eggs, cheese, crushed rice cereal, herbs, garlic, 1/2 teaspoon of salt and 1/4 teaspoon ground black pepper. Mix well to combine.
- Using a 2-teaspoon cookie scoop, spoon out tightly packed portions of zucchini mixture and place on a parchment paper-lined baking sheets. Bake for 20-25 minutes until golden.
Video
Notes
If you have any leftover zucchini tots, store them in the refrigerator in an airtight container for up to 3-4 days! You can reheat them in a microwave, however, they won't stay crispy! To keep them crispy, reheat in an oven or air fryer.
As a bonus, these are easy to freeze! Just bake them according to the recipe, place them in a zip bag and freeze. When you're ready to use them, warm them in the oven at 350 degrees Fahrenheit for about 10-15 minutes! Or, you can use the air fryer to warm them up until heated through!
Nutrition
Serving: 6tots | Calories: 86kcal | Carbohydrates: 3g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 102mg | Potassium: 146mg | Fiber: 0g | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 7.4mg | Calcium: 113mg | Iron: 0.7mg