Oven-Baked Zucchini Tots

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

1. Preheat the oven to 400° F (200°c). Line a baking sheet with parchment paper. 

2. 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

3. Add the egg, panko breadcrumbs, Parmesan, garlic powder, onion powder, and salt (if using), and mix well to combine. 

4. Scoop out tablespoon-sized portions, and shape them into small tots. Place the tots in the baking pan. 

5. Bake for about 20 minutes, or until the edges of the tots begin to brown slightly. Shake the pan halfway through for even browning.

6. 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:

1. 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.
2. Egg-free? Replace the egg with a flax egg (see page 55)
3. Mozzarella is a good low-sodium cheese option for babies.