Description
Baked Sweet Potato Zucchini Tots are a deliciously crispy snack that’s both healthy and satisfying. Perfect for any occasion, these flavorful bites will please kids and adults alike.
Ingredients
Scale
- 2 medium Sweet Potatoes
- 1 medium Zucchini
- 1 cup Breadcrumbs (plain or seasoned)
- 1/2 cup Grated Parmesan Cheese (or nutritional yeast for a vegan option)
- 2 large Eggs
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Sweet Potatoes: Wash, peel, and cut the sweet potatoes into small chunks. Steam or boil until fork-tender, about 15 minutes.
- Grate Zucchini: While the sweet potatoes cook, grate the zucchini. Use a clean kitchen towel to squeeze out excess moisture.
- Combine Ingredients: In a large mixing bowl, mash the cooked sweet potatoes until smooth. Stir in grated zucchini, breadcrumbs, grated parmesan cheese, eggs, salt, and pepper.
- Shape Tots: Form small balls or patties from the mixture using your hands or a small cookie scoop. Place them evenly spaced on the prepared baking sheet.
- Bake Tots: Bake for 25-30 minutes until golden brown and crispy on the outside, flipping halfway through for extra crunch.
Nutrition
- Serving Size: 3 tots (90g)
- Calories: 150
- Sugar: 4g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Squeeze out as much moisture as possible from the zucchini for optimal crispiness. Customize with different seasonings like garlic powder or paprika. Store leftovers in an airtight container in the fridge for up to four days; reheat in the oven at 375°F (190°C) for about 10 minutes.