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Tuesday, April 1, 2014

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 (can substitute finely minced onion)
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!

3 comments:

  1. These look scrumptious!! I hated zucchini as a child (still not the biggest fan, but I've made my peace with it :P ), but I bet even I would have eaten it in tot form! What a great recipe :)

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    Replies
    1. Thank you so much! Super simple recipes and with the herbs and cheese, it dresses up the flavor of zucchini!

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  2. I just made these recently for myself and my "grown up child", aka, husband -- and we both love them! I made a double batch, and they were so easy to make, healthy and yummy! I can finally get the hubby to eat some vegetables, as long as I disguise them like these tots do. I am always looking for quick and easy to make healthy snacks, and these definitely fit the bill. I can't wait to start adapting the recipe with potatoes, onions and other veggies! Thanks for the great recipe!

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