I saw this recipe on Pinterest the other day (if you aren’t following me yet you should! Click HERE to see my ‘Clean Eats’ board). They looked delicious but had cheese, whole eggs, and Italian bread crumbs and I knew I could clean them up even more. So, I started experimenting in my kitchen and these turned out GREAT! We will be making these a lot more in the future and it’s a great way to get your kids to eat their veggies.
1 cups zucchini, grated (1 medium or large) zucchini
2 egg whites
1/4 cup bread crumbs (I did this by toasting one slice of Food for Life brand Ezekial bread until it was almost burnt and then grinding it up in my food processor – it would probably work by doing it in a blender too)
Salt, Pepper and Garlic Powder to taste
1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg whites, bread crumbs, zucchini, salt, pepper, and garlic powder.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 18-25 minutes, or until the top is browned and set.
-I like to eat these with Heinz Reduced Sugar Ketchup.
Nutritional Information:
1 serving = six tots (2 servings per recipe)
Calories: 67
Carbs: 10g
Fat: 1g
Protein: 7g
Sugar: 1g
