Zucchini Tots From The Ketogenic Cookbook #healthy #recipe

These basic keto Zucchini Tots from The Ketogenic Cookbook make an incredible low-carb tidbit or side dish. They are a flavorful method to eat your veggies.

In the book, we realize what incited the two to team up on the book, the historical backdrop of the ketogenic diet, why it can mend the body, the sustenance behind the eating regimen, and the connection between's a keto diet and Paleo diet. Furthermore, being that it is a cookbook, there are segments on cooking keto and strength fixings (a large number of which you can discover at stores, for example, Whole Foods, Sprouts, and Earth Fare). En route, we read of tributes of how the two have helped other people through sharing the keto/low-carb diet.

The formula for zucchini tots has been my most loved up until now. The tots are prepared in a smaller than expected biscuit dish. (I was not able discover my dish, so I utilized the following best thing – a donut opening container.) And fortunate for us, Maria has allowed me to share her formula for zucchini tots with you. Attempt it – you will like it. It is likewise a delectable method to get your children to attempt zucchini, regardless of whether they are not on a keto diet.
Zucchini Tots From The Ketogenic Cookbook #healthy #recipe
Also try our recipe Spicy Spaghetti Squash Noodles #healthy #recipe


  • 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


  1. Preheat the oven to 400 degrees. Spray a 24-cup mini-muffin pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.

Read more our recipe CHEESY SHRIMP AND GRITS #healthy #recipe

Source : bit.ly/2t4nQ2M

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