Zucchini Tots #lowcarb #fingerfood

Zucchini Tots #lowcarb #fingerfood


The formula for zucchini tots has been my most loved up until this point. The tots are heated in a smaller than expected biscuit skillet. (I was not able discover my dish, so I utilized the following best thing – a donut opening container.) And fortunate for us, Maria has allowed me to share her formula for zucchini tots with you. Attempt it – you will like it. It is likewise a flavorful method to motivate your children to attempt zucchini, regardless of whether they are not on a keto diet.

Also try our recipe Paleo Chicken Nuggets

Zucchini Tots #lowcarb #fingerfood


These simple keto Zucchini Tots make a great low-carb snack or side dish. They are a delicious way to eat your veggies.

Ingredients

  • 2 cups shredded zucchini, about 1 medium zucchini
  • 1 teaspoon fine sea salt
  • 1 Tablespoon coconut flour
  • 2 large eggs
  • 1 cup shredded sharp cheese, about 4 ounces (or nutritional yeast if dairy-sensitive)
  • 1/2 cup finely chopped yellow onion
  • 1 teaspoon smoked paprika


Instructions

  1. Preheat the oven to 400 degrees. Spray a 24-cup mini-muffin pan with cooking spray.
  2. Place the shredded zucchini in a medium-sized bowl and toss with the salt. Let sit for 10 to 15 minutes. Squeeze out any moisture and discard the liquid.
  3. Sprinkle the coconut flour onto the zucchini and toss well to coat. Add the eggs, cheddar cheese, onion, and paprika and mix well to combine.
  4. Fill each muffin cup with 1 1/2 tablespoons of the zucchini mixture. Bake for 15 minutes, or until golden brown. Run a knife around the tots to loosen as soon as you get them out of the oven. Let cool for a minute to allow them to set up, then remove them from the muffin pan.


Read more our recipe Honey Garlic Salmon

Source : https://bit.ly/2t4nQ2M

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