Every time I go back to Phase 1 of the South Beach Diet, I stock up on zucchini and love to try new ways of converting recipes to things that are allowed on the plan. There are a lot of recipes for zucchini tots out there, but all of them contain potato, panko, or breadcrumbs. All of those are loaded with carbs, even though the recipes call them healthy and low carb.
I converted this recipe to a low carb, low glycemic South Beach Phase 1 friendly zucchini tot. Oh and yes, they are delicious!
2 cups grated zucchini (1 large)
1/2 small onion, minced
1/2 cup shredded sharp cheddar
1/2 cup grated parmesan
1 tsp garlic powder
salt & pepper
Preheat oven to 400
Grate the zucchini and squeeze out as much water as you can. It’s surprisingly a pretty watery veggie. The more water you get out, the crisper your tots will be. Use a tea towel, or paper towels to squish and absorb the water.
Add all ingredients into a large bowl. Stir well.
Spray a mini muffin pan with a non-stick spray. You could alternatively shape these into tots and place on a baking sheet.
Fill the muffin tin with the mixture, and bake for 15-20 mins or until the tops have turned golden.
Serve immediately with a low fat sour cream, light blue cheese, or reduced sugar ketchup!
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