These veggie-packed carrot and zucchini tots are crispy, crunchy, and deliciously stylish. Because kids eat with their eyes first too!
Ingredients
- cooking spray
- 1 cup grated zucchini
- ¼ cup grated carrot
- ¼ cup seasoned bread crumbs
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh basil
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1/8 teaspoon dried oregano
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Spray a mini muffin tin with cooking spray.
Step 2
Combine zucchini and carrot in a large bowl. Squeeze out excess water using a paper towel.
Step 3
Mix bread crumbs, feta cheese, basil, egg, salt, pepper, and oregano into zucchini-carrot mixture. Scoop mixture with a mini ice cream scoop or two spoons and press into the prepared muffin cups with the back of a spoon.
Step 4
Bake in the preheated oven until golden brown on top, 15 to 18 minutes.
Tips
Top the tots with a little shredded cheese and a drizzle of olive oil prior to baking for a crispy, crunchy top.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 28 | |
% Daily Value * | |
Total Fat1g | 2% |
Saturated Fat1g | 3% |
Cholesterol18mg | 6% |
Sodium158mg | 7% |
Total Carbohydrate3g | 1% |
Dietary Fiber0g | 1% |
Total Sugars1g | |
Protein2g | |
Vitamin C3mg | 13% |
Calcium28mg | 2% |
Iron0mg | 2% |
Potassium70mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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