Getting your kids to eat veggies can be difficult, especially if you have picky eaters! BUT, making foods like these makes it easier to sneak in some goodness!I adapted this recipe from the Skinny Taste Zucchini Tots recipe. That recipe calls for breadcrumbs but I'm trying to avoid gluten so I replaced it with ground and cooked quinoa instead and got some extra protein out of it too! Give this a try and let me know what ya' think!
cooking spray
1 packed cup grated zucchini
1 large egg or 2 large egg whites
1/4 medium onion, minced (optional)
1/4 cup grated cheese (I used mozzarella & some parmessan because I didn't have much of either one but you can use your fave)
1/3 cup ground quinoa (I ground mine dry in my Blendtec)
1 packed cup grated zucchini
1 large egg or 2 large egg whites
1/4 medium onion, minced (optional)
1/4 cup grated cheese (I used mozzarella & some parmessan because I didn't have much of either one but you can use your fave)
1/3 cup ground quinoa (I ground mine dry in my Blendtec)
1/3 cup cooked quinoa
Favorite seasoning (I used Kirkland no salt seasoning
Directions:
Preheat oven to 400°F. Spray a baking sheet with cooking spray.
Grate the zucchini into a clean dish towel until you have 1 packed cup. Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl,combine all of the ingredients and season to taste.
Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes 16. A serving is 4.
Favorite seasoning (I used Kirkland no salt seasoning
Directions:
Preheat oven to 400°F. Spray a baking sheet with cooking spray.
Grate the zucchini into a clean dish towel until you have 1 packed cup. Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl,combine all of the ingredients and season to taste.
Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes 16. A serving is 4.
1 Green (zucchini)
1 yellow (quinoa
partial blue (cheese)
partial red (egg)
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