Baked Sweet Potato Zucchini Tots Recipe

Introduction

Baked Sweet Potato Zucchini Tots are a delicious and healthy snack that combines the natural sweetness of sweet potatoes with the fresh taste of zucchini. They are perfect for a light appetizer or a side dish that everyone will enjoy.

Ingredients

• 2 zucchinis (about 250g), grated
• 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

Instructions

1. Step 1: 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.
2. Step 2: In a bowl, combine the zucchini, sweet potato, garlic powder, sea salt, black pepper, and coconut flour. Mix well until evenly incorporated.
3. Step 3: Form the mixture into tablespoon-sized tots and place them evenly spaced on the prepared baking sheet.
4. Step 4: Bake for 30 to 35 minutes, or until the tots are slightly golden brown on the outside.
5. Step 5: Serve warm with your favourite dipping sauce for a tasty treat.

Tips & Variations

• Make sure to squeeze out as much liquid as possible from the zucchini to help the tots hold their shape and avoid sogginess.
• For a cheesy twist, try adding 1/4 cup of grated Parmesan or cheddar to the mixture.
• If coconut flour is unavailable, almond flour or oat flour can be used as a substitute.
• Customize the seasoning by adding herbs like parsley or paprika for extra flavor.

Storage

Store any leftover tots in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 180°C (350°F) for 10 minutes to restore crispiness. These tots also freeze well—place them on a baking sheet to freeze individually before transferring to a freezer bag, and reheat straight from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tots without sweet potato?

Yes, you can omit the sweet potato, but it helps bind the mixture and adds natural sweetness. You may need to adjust the flour quantity slightly to hold the tots together.

Are these tots suitable for a gluten-free diet?

Absolutely. Using coconut flour keeps this recipe gluten-free, making it a great option for those avoiding gluten.

Baked Sweet Potato Zucchini Tots Recipe

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★★★★★

4.5 from 428 reviews

These Baked Sweet Potato Zucchini Tots are a healthy and delicious snack or side dish, combining the natural sweetness of mashed sweet potatoes with the fresh flavor of grated zucchini. Baked to a golden perfection, they offer a crispy outside and a tender inside without any frying, making them a guilt-free treat perfect for any time of day.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Approximately 20 tots 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 2 zucchinis (about 250g), grated
• 1 cup (250g) cooked mashed sweet potato

Seasoning & Flour

• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons coconut flour

Instructions

1. Preheat and Prepare: Preheat your oven to 160°C (350°F) and line a baking tray with baking paper to prevent sticking and aid cleanup.
2. Remove Moisture: Use your hands to squeeze out all the excess moisture from the grated zucchini. This step is crucial for helping the tots hold together and achieve the right texture.
3. Combine Ingredients: In a mixing bowl, combine the squeezed zucchini, cooked mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour until thoroughly mixed.
4. Form Tots: Shape the mixture into tablespoon-sized tots. Ensure they are compact so they won’t fall apart during baking. Place each formed tot onto the lined baking tray.
5. Bake: Bake the tots in the preheated oven for 30-35 minutes, or until they turn slightly golden brown and firm to the touch.
6. Serve: Remove from the oven and serve warm with your favorite dipping sauce for a delightful snack or side.

Notes

• Make sure to thoroughly squeeze out moisture from the zucchini to prevent soggy tots.
• You can substitute coconut flour with almond flour if desired, but this may change the texture slightly.
• If preferred, you can add herbs like parsley or rosemary to enhance flavor.
• These tots can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
• Serve with dips like ranch, ketchup, or a yogurt-based sauce for added taste.

Keywords: baked zucchini tots, sweet potato tots, gluten-free snack, healthy veggie snacks, baked veggie tots