Baked Zucchini Tots made with garden fresh shredded zucchini, reduced fat shredded cheddar cheese and scallions are a healthier side dish option.

If you love to garden and grow your own zucchini every year; then you’ll have to try making these Baked Zucchini Tots. Even if you don’t garden, zucchini can be found in abundance in all of the local supermarkets and vegetable stands this time of year.

I’ve seen so many recipes on Pinterest for zucchini tots over the years and each one has their own variation. I knew that I’d like them, but was hesitant to try making them for my family because sometimes when I go all healthy on them, they’ll eat it and most of the time, they like it. However, in this instance good old regular tator tots would win out. Especially my two daughters who have taken over my title as “carb queens”.

So I had to find a way that I knew my kids would eat (and enjoy) them. For this recipe you’ll need zucchini, Italian bread crumbs, egg, scallion and I used reduced fat cheddar cheese. You can substitute Panko breadcrumbs for the Italian or us another type of shredded cheese if you prefer, but this is what I happened to have on hand.

Start by shredding your zucchini with either a hand held grater using the largest holes or your food processor. I left the skin on, but if you’re trying to be sneaky with the kiddos, peel the zucchini first and see if they notice they’re not potatoes. Next, place the zucchini in a clean dish towel, squeeze out any extra liquid; then place in a mixing bowl.

Add the bread crumbs, egg, chopped scallions and shredded cheese; then mix well. Spray a baking sheet with cooking spray or line the sheet with parchment paper; then form the tots. I used a small cookie scoop and got about 20 tots out of this batch. Line them on the baking sheet and bake at 425 degrees F for approximately 15 minutes until the tots lightly brown.

I timed making these Baked Zucchini Tots to coincide with my daughter coming home from school so that they were hot and she could have some for an afternoon snack. My other daughter and husband happened to be home as well and as soon as I gave the go ahead that they could eat them (I had to take photos first of course!), they DEVOURED them and said that I could definitely make these again. Next time, I’ll have to double the recipe, but these tots were delicious. ~Enjoy!

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Baked Zucchini Tots

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Baked Zucchini Tots made with garden fresh shredded zucchini, reduced fat shredded cheddar cheese and scallions are a healthier side dish option.

Course: Side Dish

Servings: 4

Calories: 121 kcal

Author: Carrie's Experimental Kitchen

Ingredients

• 1 c. Shredded Zucchini
• 1/2 c. Italian Bread Crumbs
• 1 Large Egg
• 2 tbsp. Chopped Scallions
• 2 oz. Reduced Fat Shredded Cheddar Cheese
• Cooking Spray

Instructions

1. Preheat oven to 425 degrees F. 

2. Shred your zucchini with either a hand held grater using the largest holes or your food processor.
   

3. Next, place the zucchini in a clean dish towel, squeeze out any extra liquid; then place in a mixing bowl. 

4. Add the bread crumbs, egg, chopped scallions and shredded cheese; then mix well. 

5. Spray a baking sheet with cooking spray or line the sheet with parchment paper; then form the tots.  Line them on the baking sheet and bake for approximately 15 minutes until the tots lightly brown. 

Recipe Notes

Nutrition Facts

Baked Zucchini Tots

Amount Per Serving (5 g)

Calories 121 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Cholesterol 57mg 19%

Sodium 337mg 14%

Potassium 123mg 4%

Total Carbohydrates 13g 4%

Dietary Fiber 1g 4%

Sugars 2g

Protein 123g 246%

Vitamin A 7%

Vitamin C 10%

Calcium 16%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

 

 

*Nutritional information is based on specific ingredients and products used in this recipe and was calculated by MyFitnessPal.com; which may not be 100% accurate. The marinade is not factored into this recipe as it's discarded before cooking. 

©2017 Carrie's Experimental Kitchen. Unauthorized use and/or duplication of this material without express and written permission from this blog’s owner is strictly prohibited. Please contact the owner for any licensing inquiries for commercial use, publication and/or general distribution.

Original recipe can be found at www.carriesexperimentalkitchen.com

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