Description
Baked Sweet Potato Zucchini Tots are a deliciously crispy and healthy snack that kids and adults will adore. Enjoy these flavorful bites baked to perfection for any occasion!
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups, diced)
- 1 medium zucchini (about 1 cup, grated)
- 1 cup plain breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Your Veggies: Peel and dice the sweet potatoes into small cubes. Grate the zucchini, then squeeze out excess moisture using a clean kitchen towel.
- Mix Ingredients: In a large mixing bowl, combine the diced sweet potatoes, grated zucchini, breadcrumbs, egg, Parmesan cheese, garlic powder, salt, and pepper. Stir until well blended.
- Form the Tots: Using your hands or an ice cream scoop, form small balls from the mixture and place them evenly spaced on the prepared baking sheet.
- Bake Away: Bake in the preheated oven for about 20-25 minutes until golden brown and crispy. Flip halfway through baking for even crispiness.
- Serve with Style: Transfer the baked tots to plates and serve warm with your favorite dipping sauce like ketchup or ranch dressing.
Nutrition
- Serving Size: 4 tots (approximately 100g)
- Calories: 150
- Sugar: 3g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg
Keywords: For added flavor, experiment with spices such as cumin or paprika. You can substitute sweet potatoes with regular potatoes or use gluten-free breadcrumbs if needed. To store leftovers, place them in an airtight container in the fridge for up to four days or freeze them for longer storage.