Zucchini Tots
Whether you have a ton of zucchini from your own garden to use up, or are just looking for a different side, try these low-carb Zucchini Cheddar Tots! They are a great alternative to the traditional potato side.
To make these delicious tots, you’ll need 2 cups of shredded zucchini, 1/4 teaspoon of salt, 1 tablespoon of coconut or almond flour, 2 eggs, 1/2 cup of finely chopped onion, 1 cup of shredded cheddar cheese, 1 teaspoon of paprika, 1/8 teaspoon of cayenne pepper and 1/8 teaspoon of garlic powder.
Preheat oven to 400°. In a medium bowl lined with a thin towel, add zucchini and salt. Let sit for 10 to 15 minutes. Squeeze out excess water, discard liquid and return zucchini to bowl. Add coconut flour and toss to coat. Add eggs, onion, cheese, paprika, cayenne and garlic powder, then mix well to combine.
Scoop 1 1/2 tablespoons of zucchini mixture into each cup of a 24-cup mini muffin pan, sprayed with nonstick cooking spray. Bake for about 15 minutes, until golden brown. When still warm, run knife around edges to loosen from muffin tin.
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Zucchini Tots
Equipment
- 1 mini muffin tin
Ingredients
- 2 cups shredded zucchini
- 3/4 tsp salt
- 1 tbsp coconut or almond flour
- 2 eggs
- 1/2 cup finely chopped onion
- 1 cup shredded cheddar cheese
- 1 tsp paprika
- 1/8 tsp cayenne pepper
- 1/8 tsp garlic powder
Instructions
- Preheat oven to 400°. In a medium bowl lined with a thin towel, add zucchini and salt. Let sit for 10 to 15 minutes. Squeeze out excess water, discard liquid and return zucchini to bowl. Add coconut flour and toss to coat. Add eggs, onion, cheese, paprika, cayenne and garlic powder, then mix well to combine.
- Scoop 1 1/2 tablespoons of zucchini mixture into each cup of a 24-cup mini muffin pan, sprayed with nonstick cooking spray. Bake for about 15 minutes, until golden brown. When still warm, run knife around edges to loosen from muffin tin.
