Zucchini Tots

Colour my world with zucchini anytime.  My Zucchini tots are a go-to for snacking and I love to serve them as an appetizer.  They are a healthy alternative to anything prepackaged.  Easy to make, they won’t last long and disappear quickly. There are many versions of these.  I add some cornmeal to mine to give them a little more texture.  

 We love vegetables at our house and it is easier than ordering out.  I make a big batch of these Zucchini Tots.  They freeze well.  I put them into a ziplock bag and take out as many as needed when I get the munchies.  Sometimes I dip them in plain Greek yogurt with a few spices or some marinara sauce.  I also like them just plain.  I hope you enjoy them.   

If you haven’t tried my zucchini pie go to https://recipesatmytable.com/crustless-zucchini-pie/

Ingredients for Zucchini Tots

• 1 large zucchini shredded and drained
• 1/2 tsp salt
• 1/2 cup seasoned breadcrumbs
• 1/4 cup cornmeal
• 1/4 cup grated Parmigiano 
• 1 egg
• 2 cloves garlic minced
• 2 tbsp chopped parsley
• 1 tbsp Avocado oil
• Yogurt Sauce:  1/2 cup greek yogurt, 1/2 cup diced cucumber, 1/2 tsp dill, 1 small clove garlic, salt and pepper

Process

Grate the zucchini using a box grater.  Salt it and leave it to strain for 30 minutes. After 30 minutes push down with your hands on the zucchini in the strainer to get out excess moisture. I pick up the mixture and squeeze out any liquid.  

Put the zucchini into a medium bowl.  Add in your other ingredients.

Prepare a baking sheet and brush on some avocado oil.Form into small balls.  I use about a tbsp of mixture to roll.  This recipe makes 18.  Place onto the prepared sheet and brush tops of the zucchini tots with some more avocado oil

Bake in a preheated 400F oven for 15 minutes. Turning them at halfway mark.  

Serve with a tomato sauce or a yogurt sauce. For the yogurt sauce place everything into a small food processor and pulse. Today I served them with marinara sauce.

Print

Zucchini Tots

Author Renata Solski

Ingredients

• * 1 large zucchini shredded and drained
• * 1/2 tsp salt
• * 1/2 cup seasoned breadcrumbs
• * 1/4 cup cornmeal
• * 1/4 cup grated Parmigiano
• * 1 egg
• * 2 cloves garlic minced
• * 2 tbsp chopped parsley
• * 1 tbsp Avocado oil
• * Yogurt Sauce: 1/2 cup greek yogurt 1/2 cup diced cucumber, 1/2 tsp dill, 1 small clove garlic, salt and pepper

Instructions

1. Grate the zucchini using a box grater. Salt it and leave it to strain for 30 minutes.
2. After 30 minutes push down with your hands on the zucchini in the strainer to get out excess moisture. I pick up the mixture and squeeze out any liquid.
3. Put the zucchini into a medium bowl. Add in your other ingredients.
4. Prepare a baking sheet with parchment paper and brush on some avocado oil.
5. Form into small balls. I use about a tbsp of mixture to roll. This recipe makes 18.
6. Place onto the prepared sheet and brush tops of the zucchini tots with some more avocado oil

7. Bake in a preheated 400F oven for 15 minutes. Turn them at half way mark.

8. Serve with a tomato sauce or a yogurt sauce.
9. For the yogurt sauce place everything into a small food processor and pulse.