Zucchini Tots Recipe

5 from 1 vote

Servings: tots

Author: Pamela

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 2/3 cup)
2 eggs lightly beaten
Cold-pressed unrefined extra-virgin olive oil for brushing the sheet pan

Place the zucchini in a colander and sprinkle with ¼ teaspoon sea salt. Toss well and let stand for 10 minutes, tossing occasionally.
Meanwhile, preheat the oven to 400 degrees. Line a baking sheet with parchment paper and brush with olive oil.
Place the oats and the nuts in a food processor and process until finely ground. Place in a large bowl and set aside.
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!
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.
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.
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.