Baked Zucchini Tots
Servings: 24 tots
Calories: 46kcal
Ingredients
- 2 eggs
- 2 medium zucchini grated
- 1/4 cup almond flour or coconut flour
- 2 tbsp arrowroot flour
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- pinch salt and pepper
- pinch red pepper flakes or cayenne
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
- Use a nut milk bag or cheesecloth (or even some paper towels) to squeeze all of the moisture out of the grated zucchini - put some muscle in, and squeeze out as much as you can!
- Add the ingredients to a mixing bowl and stir to combine. If the mixture seems too wet to form into a "tot" shape or won't hold together, add a tablespoon more of flour at a time until the moisture is all absorbed (this may be an issue if you don't get all of the water out of the zucchini, but adding flour is no big deal and won't dry them out - promise!)
- Form into 1 to 1 1/2" long "tots" and place on the lined baking sheet.
- Transfer to the oven and bake for 15 minutes, flip, then 15 more minutes.
- Let the tots cool for a few minutes before serving with your dipping sauce of choice - we like ranch or marinara
Notes
- For muffins, scoop the mixture into silicone muffin cups or a greased muffin tin and bake at 375ºF for 25 to 30 minutes, or until firm and golden brown on top.
Nutrition
Calories: 46kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 5mg | Fiber: 1g | Sugar: 1g