Happy New Year everyone! Today I am having a flash back to the summer months when I had so many zucchini that I didn’t know what to do with them all. These gluten free zucchini tots were a staple during summer, and area a great way to start the new year!
I am not a new year resolutions person. It just doesn’t suit me. I perfer the moto “moderation in everything.” To me means that you don’t need to feel guilty for life’s small pleasures.
One of life’s small pleasures that I work on is making food taste great. Why eat it if it doesn’t make you happy? Well, we need to eat our vegetables too, so why not try them in a happy dippable form, like these tots.
I love the potato version of tots too, and will happily nosh on carbs all day long. There is nothing wrong with carbs. However, these zucchini tots are a great way to get more vegetables on your plate.
Variations to the Gluten Free Zucchini Tots recipe:
- Try other veggies. This recipe could easily be made with broccoli or cauliflower or both. Try using a frozen bag, shredding it, thawing, and pressing out the liquid.
- Not gluten free: I don’t eat gluten free, but I love chickpea flour for added protein, and the corn tortilla chips add a little sweetness that I adore in this recipe. The recipe has suggestions for alternative ingredients if you don’t stock the gluten free ingredients.
- Crispy not mushy: Keeping the tots small increases the surface area and gives better crispy edges and eliminates mushy middles. I find about 30 tots is just right. Try diving the zucchini mixture into thirds in the bowl, then make 10 tots out of each portion.
- Food Processor: I use my food processor to grind up tortilla chips to make crumbs, and then shred the zucchini using a shredding blade. A very handy tool to make fast work of this recipe.
Gluten Free Zucchini Tots
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 50 mins
- Yield: 30 tots, 3-4 servings
- Category: Side
- Cuisine: American
Ingredients
- 1 lb zucchini(s), shredded to make 3 ½ cups
- ¼ tsp salt
- ½ cup fine tortilla chip crumbs (or bread crumbs if not gluten free)
- 3 TBS chickpea flour (or whole wheat flour if not gluten free)
- ½ tsp each: Italian seasoning and garlic powder
- ¼ tsp each: black pepper and onion powder
- ¼ cup each: grated Parmesan and finely shredded cheddar
- 2 eggs
Instructions
- Preheat oven to 400 F.
- Place zucchini and salt in a kitchen towel, tossing to combine. Let rest 10 minutes. Squeeze zucchini in a clean kitchen towel over a bowl or the sink to remove moisture. I ended up with 2 cups shredded zucchini after squeezing out lots of water.
- Toss together zucchini, tortilla chip crumbs, chickpea flour, Italian seasoning, garlic powder, black pepper, onion powder, Parmesan, cheddar and eggs.
- Form into about 30 small tot-shaped pieces and place on a baking sheet. Bake in the preheated oven for 25 minutes, turning half way.
OOOOOOH, these sound scrumptious! Saving the recipe for when football season starts! And signing up for your blog!