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Zucchini Tots #lowcarb #keto

Zucchini Tots #lowcarb #keto

These straightforward keto Zucchini Tots from The Ketogenic Cookbook make an incredible low-carb bite or side dish. They are a flavorful method to eat your veggies.

The formula for zucchini tots has been my most loved up until this point. The tots are prepared in a smaller than expected biscuit dish. (I was not able discover my dish, so I utilized the following best thing – a donut opening container.) And fortunate for us, Maria has allowed me to share her formula for zucchini tots with you. Attempt it – you will like it. It is likewise a flavorful method to get your children to attempt zucchini, regardless of whether they are not on a keto diet.

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Zucchini Tots #lowcarb #keto

Ingredients

  1. 2 cups shredded zucchini, about 1 medium zucchini
  2. 1 teaspoon fine sea salt
  3. 1 Tablespoon coconut flour
  4. 2 large eggs
  5. 1 cup shredded sharp cheese, about 4 ounces (or nutritional yeast if dairy-sensitive)
  6. 1/2 cup finely chopped yellow onion
  7. 1 teaspoon smoked paprika

Instructions

  1. Preheat the oven to 400 degrees. Spray a 24-cup mini-muffin pan with cooking spray.
  2. Place the shredded zucchini in a medium-sized bowl and toss with the salt. Let sit for 10 to 15 minutes. Squeeze out any moisture and discard the liquid.
  3. Sprinkle the coconut flour onto the zucchini and toss well to coat. Add the eggs, cheddar cheese, onion, and paprika and mix well to combine.
  4. Fill each muffin cup with 1 1/2 tablespoons of the zucchini mixture. Bake for 15 minutes, or until golden brown. Run a knife around the tots to loosen as soon as you get them out of the oven. Let cool for a minute to allow them to set up, then remove them from the muffin pan.

For more detail : bit.ly/2t4nQ2M

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