Baked Sweet Potato Zucchini Tots Recipe
Deliciously crispy baked sweet potato zucchini tots made with grated zucchini, mashed sweet potato, and coconut flour for a healthy and flavorful snack or side dish. These low-fat tots are baked to golden perfection and seasoned with garlic powder, salt, and pepper.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 32 tots
- Category: Snack, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 2 zucchinis (about 250g), grated
- 1 cup (250g) cooked mashed sweet potato
Seasonings and Flour
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons coconut flour
Instructions
- Preheat Oven and Prepare Zucchini: Preheat your oven to 160°C (350°F) and line a baking tray with baking paper. Use your hands to squeeze out all the moisture from the grated zucchini to avoid soggy tots.
- Mix Ingredients: In a bowl, combine the squeezed zucchini, cooked mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour. Mix thoroughly to form a consistent mixture.
- Form Tots: Using a tablespoon, form the mixture into tablespoon-sized tots and place them evenly spaced on the prepared baking sheet.
- Bake: Bake the tots in the preheated oven for 30 to 35 minutes or until they are slightly golden brown and firm to the touch.
- Serve: Remove from the oven, let cool slightly, and serve warm with your favourite dipping sauce.
Notes
- Make sure to squeeze as much water as possible from the zucchini to prevent soggy tots.
- You can substitute coconut flour with almond flour if preferred, but results may vary.
- To add extra flavor, try adding herbs like parsley or chives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven for best texture instead of the microwave.
