Deliciously Stylish - Kids Edition: Zucchini Tots 2 ways

They say everything is bigger in Texas - that includes the zucchini.  Finding myself with an abundance of fresh zucchini, we had these delicious veggie tots 2 ways this week.

The first was baked in a mini muffin tin. . . perfect for a bite sized afternoon snack.

The second was formed into a cutlet. . . a more substantial kid friendly lunch or dinner.

Both were crispy, crunchy, packed with flavor and deliciously stylish.  Play around with different herbs and cheeses.  It's a great way to introduce new flavors and textures to your bambinos.  Mine loved the addition of fresh basil and Italian cheese.

Both pair well with marinara sauce or homemade ketchup.

Zucchini Tots

Zucchini Cutlets

Zucchini Tots (made in mini-muffin tin)

Ingredients:

1 cup grated zucchini
1 Organic, Free Range Egg
1/4 cup grated carrot
1/4 cup shredded cheese (mexican or italian blend, feta - choose your favorite!)
1/4 cup seasoned bread crumbs
1 tablespoon chopped basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried oregano

Directions:

1. Pre-heat oven to 400 degrees
2. Spray mini-muffin tin with cooking spray
3. Grate Zucchini and Carrot into a bowl
4. Squeeze out excess water (I do this in a sieve or you can wring out the water using a paper towel)
5. Combine all ingredients into a larger bowl and mix well
6. Use a mini ice cream scoop or 2 spoons and fill mini-muffin cups up to the top
7. Using the back of a spoon, push down the filling so it is compact
8. Bake at 400 degrees for 15-18 minutes - until the tops are golden brown
9. Optional - top with a little shredded cheese and a drizzle of olive oil prior to baking for a crispy, crunchy top

Recipe yields 12 tots


Recipe adapted from Skinny Taste


Zucchini Cutlets

Ingredients:

1 cup grated zucchini
2 Organic, Free Range Eggs
1 cup Reduced Fat Bisquick Mix
1/4 cup finely diced onion (can substitute with grated carrot)
1/2 cup shredded cheese (mexican or italian blend, feta - choose your favorite!)
1/4 cup seasoned bread crumbs
1 tablespoon chopped basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried oregano

1 cup seasoned bread crumbs to roll cutlets in
Olive Oil to drizzle on top prior to baking

The Bisquick helps these cutlets rise a bit while baking and also helps keep it's shape.  A little drizzle of olive oil helps them brown and toasts the breadcrumbs for a cutlet that is crispy on the outside and soft and flavorful on the inside.

Directions:

1. Pre-heat oven to 400 degrees
2. Spray mini-muffin tin with cooking spray
3. Grate Zucchini and Carrot
4. Squeeze out excess water (I do this in a sieve or you can wring out the water using a paper towel)
5. Combine all ingredients into a bowl and mix well
6. Pour 1 cup of seasoned breadcrumbs into a shallow dish
7. Use a mini ice cream scoop or 2 spoons and form a ball
8. Roll each ball in bread crumbs until coated on all sides
9. Place on baking sheet lined with foil or parchment paper
10. Using the back of a spoon, push down so that it flattens out a bit
11. Bake at 400 degrees for 15-18 minutes - until the tops are golden brown
12. Optional - top with a drizzle of olive oil prior to baking for a crispy, crunchy top

Recipe yields 20-24 cutlets


Happy Cooking and Happy Styling!  Because kids eat with their eyes first too!