Zucchini Tots

School Lunch Ideas and - Lunch

Crispy, crunchy, veggie-packed, deliciously stylish zucchini tots and cutlets. Because kids eat with their eyes first too!

Brief

Prep 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 6

Yield: 12 tots

Zucchini Tots

Ingredients

cooking spray

1 cup grated zucchini

¼ cup grated carrot

¼ cup seasoned bread crumbs

¼ cup crumbled feta cheese

¼ cup chopped fresh basil

1 egg

½ teaspoon salt

¼ teaspoon ground black pepper

⅛ teaspoon dried oregano

Corn Tortillas

Lunch

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Spray a mini-muffin tin with cooking spray.

Step 2

Combine zucchini and carrot in a large bowl. Squeeze out excess water using a paper towel.

Step 3

Mix bread crumbs feta cheese basil egg salt pepper and oregano into zucchini-carrot mixture. Scoop mixture using a mini ice cream scoop or 2 spoons and press mixture into the prepared muffin tin using the back of a spoon.

Step 4

Bake in the preheated oven until tops are golden brown 15 to 18 minutes.

Nutritional Information

Zucchini Tots

Servings Per Recipe:6

Calories: 65.2

% Daily Value *

Protein: 3.6g 7%

Carbohydrates: 5.2g 2%

Dietary Fiber: 0.7g 3%

Sugars: 1.4g

Fat: 3.4g 5%

Saturated Fat: 1.9g 10%

Cholesterol: 40.4mg 14%

Vitamin A Iu: 1158.1IU 23%

Niacin Equivalents: 1.3mg 10%

Vitamin B6: 0.1mg 7%

Vitamin C: 4mg 7%

Folate: 21mcg 5%

Calcium: 74.1mg 7%

Iron: 0.6mg 4%

Magnesium: 10.5mg 4%

Potassium: 103.2mg 3%

Sodium: 416.4mg 17%

Calories From Fat: 31

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.