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.
Course Appetizer
Prep Time 25 minutesmins
Cook Time 15 minutesmins
Total Time 40 minutesmins
Servings 4
Author Sparkle Markets
Equipment
1 mini muffin tin
Ingredients
2cupsshredded zucchini
3/4tspsalt
1tbspcoconut or almond flour
2eggs
1/2cupfinely chopped onion
1cupshredded cheddar cheese
1tsppaprika
1/8tspcayenne pepper
1/8tspgarlic 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.