Baked Zucchini Tater Tots Recipe

Zucchini Tater Tots {LowCarb & GlutenFree}

WEBJan 30, 2020 · Transfer the dried zucchini into a medium bowl. Add the egg, cheese, panko breadcrumbs, Italian seasoning and onion powder. …

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Place the grated zucchini into a kitchen towel and squeeze all excess liquid out. Discard the liquid. It should come out to 1 cup packed after the liquid is squeezed out.
3. Transfer the dried zucchini into a medium bowl. Add the egg, cheese, panko breadcrumbs, Italian seasoning and onion powder. Season with salt and pepper, and then combine until mixture sticks together.
4. Spoon about 1 tablespoon of the mixture and form into small ovals, like the shape of tater tots. Makes about 16.

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Healthy Baked Zucchini Tots (VIDEO) A Spicy …

WEBOct 18, 2019 · Preheat the oven to 400 degrees F. Shred the zucchini and measure out 2 cups tightly packed. Dump the zucchini onto a paper …

Rating: 5/5(54)
1. 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.
2. 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.
3. 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.

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Cheesy Baked Zucchini Tots Just a Taste

WEBAug 13, 2018 · Transfer the strained zucchini to a medium bowl then add the diced onion, breadcrumbs, egg, cheddar cheese, ¼ teaspoon salt …

1. Preheat the oven to 400°F and grease a mini muffin pan with cooking spray.
2. Shred the zucchini using the large hole on the side of a box grater then transfer it to a kitchen towel or strainer and squeeze out as much liquid as possible.
3. Transfer the strained zucchini to a medium bowl then add the diced onion, breadcrumbs, egg, cheddar cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper and mix until combined.
4. Divide the mixture evenly into the 24 muffin pan cups.

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