Description
- Prep time: 20 minutes (plus 10 minutes for draining)
- Cook time: 20 to 25 minutes
- Total time: About 50 to 55 minutes
- Yield: About 24 tots
- Servings: 4 to 6
- Course: Appetizer, side dish, or snack
- Difficulty: Easy
- Nutrition: Varies depending on the cheese, almond flour, and portion size
Ingredients
Scale
Ingredients
- 2 medium zucchini (about 1 pound), grated
- 3/4 teaspoon salt, divided
- 1 cup shredded sharp cheddar cheese
- 1/3 cup grated Parmesan cheese
- 1/3 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- Cooking spray or olive oil
Instructions
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a baking sheet with greased parchment.
- Grate the zucchini, toss with 1/2 teaspoon salt, and let it drain for 10 minutes.
- Squeeze the zucchini very dry in a clean towel.
- Mix the zucchini with the cheeses, almond flour, egg, seasonings, and remaining salt.
- Shape into about 24 small cylinders and place on the baking sheet.
- Spray the tops lightly with oil.
- Bake 20 to 25 minutes, flipping halfway, until golden and crisp.
- Rest for 3 to 5 minutes and serve warm with dipping sauce.