Description
Delicious Baked Sweet Potato Zucchini Tots that blend sweet potatoes and zucchini for a crunchy snack or side dish.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 medium zucchini, grated
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Boil the sweet potato cubes in salted water until tender (about 10-15 minutes). Then, drain and mash them in a large mixing bowl.
- Incorporate the grated zucchini into the mashed sweet potatoes along with breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well until everything is combined.
- Shape the mixture into small tots or balls using your hands and arrange them on the prepared baking sheet.
- Drizzle the topped tots with olive oil, ensuring they’re well-coated.
- Bake for 20-25 minutes, or until golden brown and crispy. Once they’re done, serve warm and enjoy!
Notes
For a gluten-sensitive option, substitute gluten-free breadcrumbs. For a vegan twist, use nutritional yeast instead of Parmesan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg