Zucchini Tots Recipe
Serves: 24 tots
  • 4 ½ cups grated zucchini (about 3 medium)
  • ¾ teaspoon sea salt, divided
  • ½ cup uncooked old- fashioned rolled oats (look for certified GF oats if you are gluten-intolerant)
  • ¼ cup chopped shelled pistachios (raw or roasted) or walnuts or raw sunflower seeds
  • ¼ cup sliced green onions
  • 3 Tablespoons chopped fresh chives, parsley, or dill (I like dill the best)
  • ¼ teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • 3 ounces of feta cheese, crumbled or Kite Hill Almond Milk Cream Cheese (about ⅔ cup)
  • 2 eggs, lightly beaten
  • Cold-pressed, unrefined extra-virgin olive oil for brushing the sheet pan
  1. Place the zucchini in a colander and sprinkle with ¼ teaspoon sea salt. Toss well and let stand for 10 minutes, tossing occasionally.
  2. Meanwhile, preheat the oven to 400 degrees. Line a baking sheet with parchment paper and brush with olive oil.
  3. Place the oats and the nuts in a food processor and process until finely ground. Place in a large bowl and set aside.
  4. When the zucchini is done soaking in the salt, place it in a nut milk bag or a thin kitchen towel and squeeze out all of the excess water. Do not rinse the zucchini!
  5. Add the zucchini, green onions, herbs, garlic powder, pepper, cheese, ½ teaspoon salt and eggs to the bowl with the oat/nut mixture and stir well to combine.
  6. Spoon a Tablespoon of the batter and use your hands to shape into a tot. Place on the cookie sheet and repeat with remaining batter.
  7. Bake until golden brown, about 20-22 minutes, flipping halfway through baking.
Baked tots can be frozen and can be cooked from a frozen state in a preheated 350 degree oven for 15 minutes.
Recipe by Pamela Salzman at https://pamelasalzman.com/zucchini-tots-recipe/