These veggiepacked carrot and zucchini tots are crispy crunchy and deliciously stylish because kids eat with their eyes too
Prep Time
35 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Preheat the oven to 400 degrees F (200 degrees C). Spray a mini muffin tin with cooking spray.
Combine zucchini and carrot in a large bowl. Squeeze out excess water using a paper towel.
Mix bread crumbs
feta cheese
basil
egg
salt
pepper
and oregano into zucchini-carrot mixture. Scoop mixture with a mini ice cream scoop or two spoons and press into the prepared muffin cups with the back of a spoon.
Bake in the preheated oven until golden brown on top
15 to 18 minutes.
Cook’s Note
Finely minced onion can be used in place of carrot.Any variety of cheese
such as a Mexican or Italian cheese blend
can be used in place of feta.Top the tots with a little shredded cheese and a drizzle of olive oil prior to baking for a crispy
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