Zucchini Tots
In The Ketogenic Cookbook, written by Jimmy Moore and Maria Emmerich, readers are introduced to the ketogenic diet – a low carb, moderate protein, and high-fat diet. (It’s commonly referred to as a keto diet.) While this may seem counter-intuitive to what modern-day science is trying to tell us, many are finding success in losing weight and becoming healthier by following a ketogenic diet.
In the book, we learn what prompted the two to collaborate on the book, the history of the ketogenic diet, why it can heal the body, the nutrition behind the diet, and the correlation between a keto diet and Paleo diet.
Zucchini Tots
yield: 24 TOTSprep time: 20 MINUTES cook time: 15 MINUTES total time: 35 MINUTES
4.5 Stars (10 Reviews)
Did you make this?
Ingredients
2 cups shredded zucchini, about 1 medium zucchini
1 teaspoon fine sea salt
1 Tablespoon coconut flour
2 large eggs
1 cup shredded sharp cheese, about 4 ounces (or nutritional yeast if dairy-sensitive)
1/2 cup finely chopped yellow onion
1 teaspoon smoked paprika
Instructions
Preheat the oven to 400 degrees. Spray a 24-cup mini-muffin pan with cooking spray.
Place the shredded zucchini in a medium-sized bowl and toss with the salt. Let sit for 10 to 15 minutes. Squeeze out any moisture and discard the liquid.
Sprinkle the coconut flour onto the zucchini and toss well to coat. Add the eggs, cheddar cheese, onion, and paprika and mix well to combine.
Fill each muffin cup with 1 1/2 tablespoons of the zucchini mixture. Bake for 15 minutes, or until golden brown. Run a knife around the tots to loosen as soon as you get them out of the oven. Let cool for a minute to allow them to set up, then remove them from the muffin pan.
Notes
Recipe from The Ketogenic Cookbook, copyright 2015. Reprinted with permission from the author.