Recipe: Zucchini Tots

Sometimes getting little ones to eat veggies can be a challenge, so no one is above sneaking them into an already familiar recipe.

These zucchini tots have been created by Mum-Mum’s own dietitian and will revive an old family staple using a healthy twist.  This recipe does contain dairy, but you can swap out a shredded dairy-free cheese.

•     2 cups packed shredded zucchini

•     2 large eggs

•     ½  cup shredded low-fat mozzarella or Italian blend cheese.  Dairy-free cheese blend works just as well.

•     1/2 cup crushed rice cereal or gluten-free rice puffs.  You can even Baby Mum-Mum’s original or veggie biscuits.

•     2  teaspoons Italian Seasoning

•     1/2 teaspoon garlic powder

•     Salt and pepper to taste

Preheat oven to 400 degrees.  Shred zucchini with a cheese grater and place on paper towel.  Using another paper towel, squeeze out as much water from the zucchini as possible to ensure a crispy tot.  Place the zucchini in a large bowl.  Crush the rice cereal or biscuits into fine crumbs (you can place cereal in a ziplock bag and roll with a rolling pin to get the crumbs). Add the eggs, cheese, crushed rice cereal, herbs, garlic, 1/2 teaspoon of salt and 1/4 teaspoon ground black pepper. Mix well to combine. Spoon out tightly packed portions of zucchini mixture and place on parchment paper-lined baking sheets. Bake for 20-25 minutes until golden.