Baked Sweet Potato Zucchini Tots Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
