These simple keto Zucchini Tots from The Ketogenic Cookbook make a great low-carb snack or side dish. They are a delicious way to eat your veggies.
2 large eggs
1/2 cup finely chopped yellow onion
1 cup shredded sharp cheese, about 4 ounces (or nutritional yeast if dairy-sensitive)
1 teaspoon fine sea salt
1 Tablespoon coconut flour
1 teaspoon smoked paprika
Ingredients:
2 cups shredded zucchini, about 1 medium zucchini2 large eggs
1/2 cup finely chopped yellow onion
1 cup shredded sharp cheese, about 4 ounces (or nutritional yeast if dairy-sensitive)
1 teaspoon fine sea salt
1 Tablespoon coconut flour
1 teaspoon smoked paprika
Instructions:
- Preheat the oven to 400 degrees. Spray a 24-cup mini-muffin pan with cooking spray.
- Place the shredded zucchini in a medium-sized bowl and toss with the salt. Let sit for 10 to 15 minutes. Squeeze out any moisture and discard the liquid.
- Sprinkle the coconut flour onto the zucchini and toss well to coat. Add the eggs, cheddar cheese, onion, and paprika and mix well to combine.
- Fill each muffin cup with 1 1/2 tablespoons of the zucchini mixture. Bake for 15 minutes, or until golden brown. Run a knife around the tots to loosen as soon as you get them out of the oven. Let cool for a minute to allow them to set up, then remove them from the muffin pan.