Zucchini Tots
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.
In The Ketogenic Cookbook, written by Jimmy Moore and Maria Emmerich, readers are introduced to the ketogenic diet – a low carb, moderate protein, and high-fat diet. (It’s commonly referred to as a keto diet.) While this may seem counter-intuitive to what modern-day science is trying to tell us, many are finding success in losing weight and becoming healthier by following a ketogenic diet. By consuming little to no carbs, the body goes into a state of ketosis – it burns its own fat as a primary source of fuel.
I have tons of zucchini recipes here on Skinnytaste, so many I created an entire Pinterest board called Yummy Zucchini devoted to it. A few of my favorites are Zucchini Enchiladas (perfect for meatless Mondays), Chicken Rollatini Stuffed with Zucchini and Mozzarella, Zucchini Pizza Bites and one of my summer favorite’s – Sausage Stuffed Zucchini Boats. For breakfast you can try this Chocolate Chip Zucchini Bread, even the pickiest of kids will enjoy them!
I shared this recipe a few years ago, and we all loved them, but the only issue was I made them in a mini muffin tin, and they stuck to the pan. Here’s a photo of them as mini muffins…
In the book, we learn what prompted the two to collaborate on the book, the history of the ketogenic diet, why it can heal the body, the nutrition behind the diet, and the correlation between a keto diet and Paleo diet. And being that it is a cookbook, there are sections on cooking keto and specialty ingredients (many of which you can find at stores such as Whole Foods, Sprouts, and Earth Fare). Along the way, we read of testimonials of how the two have helped others through sharing the keto/low-carb diet.
Then last year I made these cauliflower tots and baked them on a baking sheet and they were perfect. So last night I decided to try it out with this recipe, and the results were zucchini tot perfection – no more sticking to the pan!
Ingredients
for 5 servings
TOTS
Preparation
In The Ketogenic Cookbook, written by Jimmy Moore and Maria Emmerich, readers are introduced to the ketogenic diet – a low carb, moderate protein, and high-fat diet. (It’s commonly referred to as a keto diet.) While this may seem counter-intuitive to what modern-day science is trying to tell us, many are finding success in losing weight and becoming healthier by following a ketogenic diet. By consuming little to no carbs, the body goes into a state of ketosis – it burns its own fat as a primary source of fuel.
I have tons of zucchini recipes here on Skinnytaste, so many I created an entire Pinterest board called Yummy Zucchini devoted to it. A few of my favorites are Zucchini Enchiladas (perfect for meatless Mondays), Chicken Rollatini Stuffed with Zucchini and Mozzarella, Zucchini Pizza Bites and one of my summer favorite’s – Sausage Stuffed Zucchini Boats. For breakfast you can try this Chocolate Chip Zucchini Bread, even the pickiest of kids will enjoy them!
I shared this recipe a few years ago, and we all loved them, but the only issue was I made them in a mini muffin tin, and they stuck to the pan. Here’s a photo of them as mini muffins…
In the book, we learn what prompted the two to collaborate on the book, the history of the ketogenic diet, why it can heal the body, the nutrition behind the diet, and the correlation between a keto diet and Paleo diet. And being that it is a cookbook, there are sections on cooking keto and specialty ingredients (many of which you can find at stores such as Whole Foods, Sprouts, and Earth Fare). Along the way, we read of testimonials of how the two have helped others through sharing the keto/low-carb diet.
Then last year I made these cauliflower tots and baked them on a baking sheet and they were perfect. So last night I decided to try it out with this recipe, and the results were zucchini tot perfection – no more sticking to the pan!
Ingredients
for 5 servings
TOTS
- 4 medium-sized zucchinis
- ¾ cup bread crumbs (70 g)
- ¾ cup shredded cheddar cheese (75 g)
- 2 eggs
- 1 tablespoon garlic powder
- 1 teaspoon pepper
- salt, to pull moisture from the zucchini
Preparation
- Preheat oven to 400°F (200˚C.)
- Grate the zucchini into a bowl and salt generously.
- Allow zucchini to sit for 20 minutes as the salt draws out moisture.
- Pour zucchini onto a clean dish towel and wring it out over the sink or into a separate bowl.
- Pour the zucchini back into your bowl and add bread crumbs, cheddar cheese, eggs, garlic powder, and pepper. Mix together until well-blended.
- Take a tablespoon of mixture and roll it into a tot, repeat for rest of mixture.
- Place on a greased baking sheet and place in the oven for 20-25 minutes or until tots are crunchy. Serve warm.
- Enjoy!