These zucchini tots are soft-textured and perfect for babies and toddlers.
They are packed with nutrients from the zucchini and make for a great, mess-free lunch. They're a fun take on traditional potato tots and an easy way of incorporating more veggies into your little one's diet.
Makes: 15 to 18 tots
Prep time: 10 minutes
Cook time: 20 minutes
INGREDIENTS
- 2 cups (440 g) packed finely grated zucchini (from about 2 large zucchini, see Tip 1)
- 1egg (see Tip 2)
- ½ cup (48 g) panko breadcrumbs
- ½ cup (50 g) grated Parmesan (see Tip 3)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt (optional)
METHOD
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Preheat the oven to 400° F (200°c). Line a baking sheet with parchment paper.
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Use a cheesecloth, a clean kitchen towel, or your hands to squeeze out as much moisture from the zucchini as possible. You should end up with about l packed cup (about 180 g) of shredded zucchini. Transfer to a medium bowl
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Add the egg, panko breadcrumbs, Parmesan, garlic powder, onion powder, and salt (if using), and mix well to combine.
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Scoop out tablespoon-sized portions, and shape them into small tots. Place the tots in the baking pan.
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Bake for about 20 minutes, or until the edges of the tots begin to brown slightly. Shake the pan halfway through for even browning.
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Let cool before serving.
STORAGE:
Store in an airtight container in the fridge for up to 3 days. To freeze, store in a freezer-safe bag with most of the air removed for up to 3 months. To reheat, microwave for 20 to 30 seconds, adding 70-second intervals as needed, until warmed through. You can also place on a baking sheet and reheat in a 350°F (180°C) oven for 10 minutes, or until warmed through.
TIPS:
- Use a cheese grater to grate the zucchini. Use the smallest holes for a smoother texture. You can leave on the skin for more nutrients.
- Egg-free? Replace the egg with a flax egg (see page 55)
- Mozzarella is a good low-sodium cheese option for babies.