The Pioneer Woman Tasty Kitchen
Profile Photo

Baked Zucchini Carrot Tots

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

You’ll forget all about traditional tater tots after one bite of these! Loaded with veggies, you can eat them without the guilt and even your kids will devour them.

Ingredients

  • 2 cups Zucchini, Shredded
  • 1-½ cup Carrots, Peeled And Shredded
  • ¼ cups Red Onion, Finely Diced
  • ½ cups Panko Bread Crumbs
  • 2  Eggs (large)
  • 3 Tablespoons Sharp Cheddar Cheese
  • 2 Tablespoons Fresh Grated Parmesan Cheese
  • 2 teaspoons Dried Oregano
  • 2 teaspoons Dried Basil
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Sea Salt
  • 1 teaspoon Fresh Ground Black Pepper

Preparation

Preheat oven to 400ºF. Lay a piece of parchment paper on a baking sheet.

Place zucchini inside a couple of paper towels, and squeeze out as much liquid as possible. Lay 2 paper towels on a flat surface, spread zucchini on top, and let sit for about 10 minutes. Squeeze more water out of zucchini again

Add zucchini, carrots, onion, Panko, eggs, cheeses, oregano, basil, onion powder, garlic powder, paprika, salt and pepper to large bowl. Mix well until fully combined.

Form tots. I use about 1 1/2 tablespoons per tot, and press mixture together in my hands to help them hold together. Place tots on baking sheet. Spray lightly with cooking spray

Bake tots for 15–18 minutes, until golden brown and crisp. Flip tots after 10 minutes. Note: the size of the tots will determine how long they take to cook.

Serve immediately. Yields 18 to 20 tots.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Mushroom Risotto
Profile Photo by Beth Pierce in Sides
Mushroom Risotto is a creamy luscious Italian rice dish made with...
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Broccoli Salad
Profile Photo by Zachary in Sides
This Broccoli Salad is a delicious and light side dish for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Twice Baked Potatoes
Profile Photo by Zachary in Sides
These creamy and flavorful twice baked potatoes are sure to be...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Hush Puppies
Profile Photo by Beth Pierce in Sides
These southern Hush Puppies are crispy on the outside and soft...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy


Chili Cheese Frito Corn Salad
Profile Photo by Chanda | My Farmhouse Table in Sides
Chili Cheese Frito and Corn Salad.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy