Ingredients
20
20 servings
- •1 zucchini
- •1 sweet potato, peeled
- •½ head broccoli
- •1 carrot, peeled
- •1 teaspoon salt, divided
- •⅓ cup grated parmesan cheese
- •⅓ cup panko breadcrumbs
- •1 teaspoon black pepper
- •1 teaspoon onion powder
- •1 teaspoon garlic powder
- •1 tablespoon olive oil
- •1 egg
Instructions
- Preheat oven to 400°F (200°C).
- On a cutting board, grate the zucchini, sweet potato, carrot, and broccoli with a coarse cheese grater.
- Transfer the grated vegetables to a medium bowl and season with ½ teaspoon of salt. Mix until well incorporated.
- Let the vegetables sit for 20 minutes until the salt has drawn out some of the moisture.
- Transfer the grated veggies into a kitchen towel and twist to strain as much liquid as you can.
- Place the grated veggies back into a bowl and mix with the Parmesan, panko, pepper, remaining salt, onion powder, garlic powder, olive oil, and egg. Mix until well combined.
- Form the mixture into 20-25 even-sized tots and transfer to a parchment paper-lined baking sheet.
- Bake for 20-30 minutes or until tots are golden brown, flipping each halfway through.
- Serve with your choice of dipping sauce.
- Enjoy!
Nutritional Facts
Per 20 servings
- Calories: 39
- Carbohydrate: 5g
- Fat: 1g
- Fiber: 0g
- Protein: 1g
- Sugar: 1g
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