Every year we plant a garden in our backyard. We grow everything from tomatoes, cucumbers, lettuce, bell peppers and much more.
One of the stars of our garden this year are the zucchini. For some reason, the zucchini in our garden are mammoth in size. Huge. Unlike any I’ve ever seen in a supermarket. Therefore, they became the inspiration for this month’s recipe.
I also recently discovered Trader Joe’s gluten free rice crumbs and have yet to use them so I figured this would be the perfect opportunity to create a simple gluten free recipe. These tots are crispy and crunchy on the outside and ooey, gooey and cheesy on the inside. The parmesan cheese gives them lots of flavor without the need for additional salt. They are the perfect side dish or appetizer!
Ingredients:
-3 cups grated zucchini
-1 cup shredded parmesan cheese
-1 cup Trader Joe’s gluten free rice crumbs
-2 eggs, lightly whisked
-1 tsp garlic powder
-1 tsp onion powder
Instructions:
-Preheat oven to 425 degrees.
-Next, grate your zucchini. You can do this by hand with a box grater, but the easiest way is to use a food processor with the grater attachment.
-Cut the zucchini and scoop out the inner flesh and seeds. When the zucchini is grated, place the zucchini in a clean dish towel and squeeze as much water out of the zucchini as possible.
-Once your zucchini is as dry as you can get it, add it to the bowl with the remaining ingredients. Mix well. Scoop the zucchini with a tablespoon and form into “tot” shaped bites.
-Place them on a parchment lined baking sheet.
-Bake for 35 minutes or until brown and crispy on the outside.
Note: This timing can vary based on how dry your zucchini is before baking. Increase time as needed until you reach a deep golden brown color on your zucchini tot.