Why Make This Recipe
Baked Sweet Potato Zucchini Tots are a fantastic way to enjoy healthy snacks. They are tasty, easy to make, and perfect for both kids and adults. These tots are gluten-free and packed with nutrients, making them a smart choice for anyone looking to add more vegetables to their diet. Plus, they make a great appetizer or side dish!
How to Make Baked Sweet Potato Zucchini Tots
Ingredients:
- 2 (about 250g) grated zucchinis
- 1 cup / 250g cooked mashed sweet potato
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons coconut flour
Directions:
- Preheat your oven to 160C/350F and line a baking tray with baking paper.
- Use your hands to squeeze out all the moisture from the zucchini.
- In a bowl, combine the zucchini, sweet potato, garlic powder, sea salt, black pepper, and coconut flour.
- Form the mixture into tablespoon-sized tots and place them on the baking sheet.
- Bake for 30-35 minutes or until slightly golden brown.
- Serve warm with your favorite dipping sauce.
How to Serve Baked Sweet Potato Zucchini Tots
Baked Sweet Potato Zucchini Tots are best served warm. You can enjoy them on their own or with a dipping sauce like ketchup, ranch dressing, or a yogurt dip. They also work well as a side dish alongside your favorite main meal.
How to Store Baked Sweet Potato Zucchini Tots
If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 160C/350F for a few minutes until warmed through. You can also freeze the uncooked tots by shaping them and placing them on a baking tray. Once frozen, transfer them to a freezer-safe bag and store for up to a month. Bake them from frozen, adding a few extra minutes to the cooking time.
Tips to Make Baked Sweet Potato Zucchini Tots
- Make sure to squeeze out as much moisture as possible from the zucchini. This will prevent the tots from becoming soggy.
- You can mix in other seasonings or herbs to customize the flavor, such as paprika or parsley.
- For extra crunch, consider adding breadcrumbs to the mixture.
- Adjust the size of the tots to your preference; smaller ones will cook faster.
Variation
You can easily switch up the ingredients by adding other vegetables, such as shredded carrots or finely chopped spinach. This not only enhances the nutrition but also gives them a different taste.
FAQs
1. Can I use a different type of flour?
Yes, you can use almond flour or all-purpose flour if you are not strictly looking for a gluten-free option.
2. How do I know when the tots are cooked?
When the tots are golden brown and firm to the touch, they are ready. You can also use a toothpick to check if they are cooked through.
3. Can I make these ahead of time?
Yes, you can prepare the mixture in advance and store it in the fridge for up to 24 hours before baking. This saves time and allows for easier meal prep.
Baked Sweet Potato Zucchini Tots
Equipment
- Grater
- Large bowl
- Baking sheet
- Parchment paper (optional)
- Spoon
Ingredients
Main Ingredients
- 1.5 cups sweet potato peeled and grated
- 1.5 cups zucchini grated and squeezed dry
- 0.25 cup all-purpose flour
- 0.25 cup Parmesan cheese grated
- 1 egg lightly beaten
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp salt
- 0.13 tsp black pepper freshly ground
Instructions
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking sheet or line it with parchment paper.
- In a large bowl, combine the grated sweet potato, squeezed dry zucchini, flour, Parmesan cheese, beaten egg, garlic powder, onion powder, salt, and pepper.
- Mix all the ingredients thoroughly until well combined.
- Take small spoonfuls of the mixture and shape them into tot-like cylinders, about 1-inch long.
- Arrange the shaped tots in a single layer on the prepared baking sheet.
- Bake for 20-25 minutes, or until the tots are golden brown and crispy, flipping them halfway through.
- Serve the Baked Sweet Potato Zucchini Tots warm with your favorite dipping sauce.