Oven-Baked Zucchini Carrot Tots

• servings: 15 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 cup grated zucchini, packed (about 1 large zucchini)

½ cup grated carrots, packed (about 1 medium carrot)

⅓ cup panko breadcrumbs

1 egg

½ cup shredded cheese

¼ tsp onion powder

¼ tsp garlic powder

¼ tsp salt (optional)

Directions

Preheat the oven to 400 degrees F (204 degrees C).

Grate the zucchini and carrots using a cheese grater. I used the smallest-sized holes on my box grater to get the mixture to be as smooth as possible, but if you prefer larger chunks in the tots, use a larger-sized hole on the grater. You will want to have about 1 cup of packed grated zucchini and ½ cup of packed grated carrots.

Use your hands or a towel to squeeze out as much moisture from the zucchini and carrots as possible. Once you remove the moisture, you should end up with about 1 cup of the packed mixed veggie mixture.

Add the zucchini and carrots to a bowl along with the other ingredients. Mix well until combined.

Scoop out heaping tablespoon-sized portions and shape them into small tots. Place the tots on a parchment paper-lined pan.

Bake the tots for about 15 minutes, or until the edges begin to slightly brown. Shake the pan halfway through for even browning.

Nutrition

• Calories: 25.37 kcal
• Total Fat: 1.25 g
• Saturated Fat: 0.61 g
• Unsaturated Fat: 0.5 g
• Trans Fat: 0.01 g
• Cholesterol: 13.86 mg
• Sodium: 80.35 mg
• Total Carbohydrate: 2.03 g
• Dietary Fiber: 0.35 g
• Total Sugars: 0.73 g
• Protein: 1.62 g