Crispy Baked Sweet Potato Zucchini Tots
Healthy, golden, and crispy baked tots made from sweet potatoes and zucchini — a flavorful, fiber-rich snack or side dish perfect for any occasion.
Equipment
- Oven
- Mixing Bowl
- Baking sheet
- Parchment Paper
- Box Grater
Ingredients
Main Ingredients
- 1 cup grated zucchini squeeze out excess moisture
- 1 cup mashed sweet potatoes cooked and smooth
- ½ cup breadcrumbs use whole wheat or gluten-free option
- ¼ cup grated parmesan cheese
- 1 egg or flax egg for vegan option
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Grate zucchini and squeeze out excess moisture using a clean towel.
- In a mixing bowl, combine grated zucchini and mashed sweet potatoes until well mixed.
- Add breadcrumbs, parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Stir to combine.
- Shape mixture into small tot-sized cylinders and place them on the baking sheet.
- Bake for 20–25 minutes until golden brown and crispy, flipping halfway through if desired.
- Let cool for a few minutes before serving. Enjoy with marinara, garlic aioli, or yogurt dip!
Notes
To make vegan, use a flaxseed egg and dairy-free cheese. For extra crispiness, lightly spray tots with olive oil before baking.