Baked Sweet Potato Zucchini Tots Recipe

Introduction

Baked Sweet Potato Zucchini Tots are a delicious and healthy snack that’s perfect for any time of day. These tots are crispy on the outside and tender inside, combining the sweetness of sweet potato with the fresh flavor of zucchini.

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

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

Tips & Variations

• Make sure to squeeze out as much moisture as possible from the zucchini to help the tots hold together better.
• You can substitute coconut flour with almond flour or regular flour if you prefer.
• Add a pinch of smoked paprika or cayenne pepper for a spicy kick.
• These tots can be made ahead and frozen; bake from frozen, adding a few extra minutes to the cooking time.

Storage

Store leftover tots in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or an air fryer to retain their crispiness. You can also freeze the tots before baking and cook them directly from frozen when ready.

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 adds moisture and sweetness that balances the zucchini. Try replacing it with cooked carrot or pumpkin for a similar effect.

How do I make sure the tots hold together?

Squeezing out excess liquid from the zucchini and using the coconut flour helps bind the mixture. If needed, add a little more flour to make the mixture firmer before shaping.

Baked Sweet Potato Zucchini Tots Recipe

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★★★★★

4.7 from 73 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, light flavor of grated zucchini. Seasoned with garlic powder, sea salt, and black pepper, and bound together with coconut flour, these tots are baked to golden perfection, offering a crispy exterior and a tender, flavorful inside. Perfect for a gluten-free, low-fat appetizer or snack that kids and adults alike can enjoy.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Yield: Approximately 20 tots 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

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

Seasonings

• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Binding Agent

• 2 tablespoons coconut flour

Instructions

1. Preheat Oven and Prepare Zucchini: Preheat your oven to 160°C (350°F) and line a baking tray with baking paper to prevent sticking. Using your hands, squeeze out all the moisture from the grated zucchini to avoid soggy tots and help them hold their shape.
2. Mix Ingredients: In a large bowl, combine the squeezed zucchini, cooked mashed sweet potato, garlic powder, sea salt, black pepper, and coconut flour. Mix well until all ingredients are thoroughly incorporated.
3. Form Tots: Take tablespoon-sized portions of the mixture and shape them into small tots or cylinders with your hands. Arrange them evenly spaced on the prepared baking tray.
4. Bake: Place the baking tray in the preheated oven and bake the tots for 30-35 minutes, or until they turn slightly golden brown on the outside, indicating they are cooked through and crispy.
5. Serve: Remove the baked tots from the oven and allow them to cool slightly. Serve warm with your favorite dipping sauce such as ketchup, ranch, or a spicy aioli for added flavor.

Notes

• Make sure to thoroughly squeeze out the zucchini to remove excess liquid for better texture.
• You can substitute coconut flour with almond flour if preferred, but the texture might vary slightly.
• These tots can be stored in the refrigerator for up to 3 days and reheated in the oven to regain crispiness.
• Feel free to add herbs like parsley or chives to the mixture for extra flavor.
• For a spicier twist, add a pinch of cayenne pepper or smoked paprika.

Keywords: baked zucchini tots, sweet potato tots, gluten free snacks, healthy vegetable tots, baked vegetable bites