It’s zucchini season! That time of year where vegetable gardens will be overflowing with zucchini and has you wondering what on earth you are going to with all of it. Well add Baked Zucchini Tots to your list!
If you have access to lots of zucchini I would double the recipe and freeze them for later. (Be sure to bake them first.)
You and the kiddos will gobble them up!
Recipe from Skinnytaste
Baked Zucchini Tots
2014-07-02 17:58:50
Serves 4
Total Time
16 min
Nutrition Facts
Serving Size
66g
Amount Per Serving
Calories 83
Calories from Fat 35
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 54mg
18%
Sodium 153mg
6%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
4%
Sugars 2g
Protein 5g
Vitamin A
4%
Vitamin C
10%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 packed cup zucchini, grated
- 1 large egg
- 1/2 small onion, diced
- 1/4 cup cheddar cheese, shredded
- 1/4 cup panko
- 1 teaspoon dried Italian seasoning
- Salt and pepper
Instructions
- Preheat oven to 400 degrees. Spray baking sheet with non stick spray.
- Grate zucchini into a clean dish towel or paper towel. Wring out the excess water, there with be quite a bit of water.
- In a medium bowl combine all the ingredients and combine.
- Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on baking sheet and bake for about 16 minutes, flipping halfway. Bake until golden brown.
Adapted from Skinnytaste
Adapted from Skinnytaste
Kim's Healthy Eats http://www.kimshealthyeats.com/
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