These simple keto Zucchini Tots from The Ketogenic Cookbook mäke ä greät low-cärb snäck or side dish. They äre ä delicious wäy to eät your veggies. I hope you enjoy this recipes...
2 lärge eggs
1/2 cup finely chopped yellow onion
1 cup shredded shärp cheese, äbout 4 ounces (or nutritionäl yeäst if däiry-sensitive)
1 teäspoon fine seä sält
1 Täblespoon coconut flour
1 teäspoon smoked päprikä
Ingredients:
2 cups shredded zucchini, äbout 1 medium zucchini2 lärge eggs
1/2 cup finely chopped yellow onion
1 cup shredded shärp cheese, äbout 4 ounces (or nutritionäl yeäst if däiry-sensitive)
1 teäspoon fine seä sält
1 Täblespoon coconut flour
1 teäspoon smoked päprikä
Instructions:
- Preheät the oven to 400 degrees. Spräy ä 24-cup mini-muffin pän with cooking spräy.
- Pläce the shredded zucchini in ä medium-sized bowl änd toss with the sält. Let sit for 10 to 15 minutes. Squeeze out äny moisture änd discärd the liquid.
- Sprinkle the coconut flour onto the zucchini änd toss well to coät. Ädd the eggs, cheddär cheese, onion, änd päprikä änd mix well to combine.
- Fill eäch muffin cup with 1 1/2 täblespoons of the zucchini mixture. Bäke for 15 minutes, or until golden brown. Run ä knife äround the tots to loosen äs soon äs you get them out of the oven. Let cool for ä minute to ällow them to set up, then remove them from the muffin pän.
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