Loaded with zucchini and carrots, these tots do not even taste healthy! It’s the perfect way to sneak in veggies, and it’s just so good!
5 stars (4 ratings)
Ingredients
2zucchini, shredded
1teaspoonsalt
2carrots, peeled and shredded
½cupPanko*
2large eggs
¼cupshredded cheddar cheese
2tablespoonsfreshly grated Parmesan
½teaspoondried basil
½teaspoondried oregano
¼teaspoongarlic powder
¼teaspoononion powder
Pinchof cajun seasoning
Kosher salt and freshly ground black pepper, to taste
2tablespoonschopped fresh parsley leaves
Instructions
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely, removing as much water as possible.
Transfer zucchini to a large bowl. Stir in carrots, Panko, eggs, cheeses, basil, oregano, garlic powder, onion powder and cajun seasoning; season with salt and pepper, to taste.
Form zucchini into tots and place onto the prepared baking sheet.
Place into oven and bake until golden brown and crisp, about 16-18 minutes, flipping during the last 10 minutes of cooking time.
Serve immediately, garnished with parsley, if desired.*
Notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.*TO FREEZE: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes.