Who doesn’t love a good tot? And who doesn’t love a tot with healthy ingredients sprinkled in?
There’s something about bite-size foods that just make them taste better. These zucchini parmesan tots are perfect to serve a side dish for dinner, bring them to a gathering with friends and family, or do like I do—make the tots for yourself so you can eat them all.
I originally found this tot recipe on Wannabite, and after making a few substitutions, I was able to make them gluten free and delicious. Check ‘em out!
Ingredients:
- 1 small zucchini (1/2 Cup grated)
- 1 small yellow squash (1/2 Cup grated)
- 1 egg
- 1/3 cup breadcrumbs (I use Ian’s gluten-free panko breadcrumbs)
- 1 clove minced garlic
- 1/4 onion, diced
- 1/4 tsp. red pepper flake
- 1/4 Cup Parmesan cheese
- Salt and pepper to taste
- 1 Tbsp. olive oil
Instructions:
1. Preheat the oven to 400 degrees and coat mini-muffin tins with olive oil or cooking spray.
2. Grate the zucchini and squash so you have 1/2 Cup of each. To make this process super easy, I added the zucchini and squash to my Ninja food processor and pulsed until they were grated. Then, I simply took 1 Cup of the ‘squashed’ squash and zucchini to equal the 1/2 Cups of each. Set aside.
3. In a pan over medium heat, add the olive oil and sauté the onions until translucent. Add the garlic and sauté for another 3-4 minutes. Set aside.
4. In a large mixing bowl, combine the zucchini, squash, bread crumbs, red pepper flake, Parmesan cheese, salt and pepper, and the sautéed onion and garlic. Mix together.
5. Spoon the mixture into the prepared muffin tins.
6. Bake for 15-20 minutes. Let cool before removing from tin.
Totally Tasty Tots
With a few substitutions, these tots were made to be gluten free. If you don’t follow a gluten-free diet, you can use any breadcrumbs that you may have on hand. Also, if you follow an egg-free diet, you can sub out the egg for 3 Tbsp. egg substitute.
Many people think that those living with dietary restrictions can’t enjoy tasty food, but that simply isn’t true. Case in point, the small changes I made to this recipe!
Never be afraid to try out a new recipe, no matter what title says—you can always put your own spin on it to fit your diet, or to make it un-free of certain ingredients!
| Zucchini Parmesan Tots | Print |
- • 1 small zucchini (1/2 Cup grated)
- • 1 small yellow squash (1/2 Cup grated)
- • 1 egg
- • ⅓ cup breadcrumbs (I use Ian’s gluten-free panko breadcrumbs)
- • 1 clove minced garlic
- • ¼ onion, diced
- • ¼ tsp. red pepper flake
- • ¼ Cup Parmesan cheese
- • Salt and pepper to taste
- • 1 Tbsp. olive oil
- Preheat the oven to 400 degrees and coat mini-muffin tins with olive oil or cooking spray.
- Grate the zucchini and squash so you have ½ Cup of each. To make this process super easy, I added the zucchini and squash to my Ninja food processor and pulsed until they were grated. Then, I simply took 1 Cup of the ‘squashed’ squash and zucchini to equal the ½ Cups of each. Set aside.
- In a pan over medium heat, add the olive oil and sauté the onions until translucent. Add the garlic and sauté for another 3-4 minutes. Set aside.
- In a large mixing bowl, combine the zucchini, squash, bread crumbs, red pepper flake, Parmesan cheese, salt and pepper, and the sautéed onion and garlic. Mix together.
- Spoon the mixture into the prepared muffin tins.
- Bake for 15-20 minutes. Let cool before removing from tin.
The post Zucchini Parmesan Tots appeared first on Passion for Home - Bestlaminate Blog.
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