Healthy Baked Zucchini Tots

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Garlic powder
  • 2 cups Zucchini, packed

• Refrigerated

  • 2 Eggs, large

• Breakfast Foods

  • 1/2 cup Rice cereal

• Baking & Spices

  • 1 1/2 tsp Italian seasoning
  • 1 Salt and pepper

• Dairy

  • 2/3 cups Italian blend cheese

Found on aspicyperspective.com

Ingredients

• 2 cups packed shredded zucchini
• 2 large eggs
• 2/3 cups shredded italian blend cheese (Could use low fat cheese.)
• 1/2 cup crushed rice cereal (Rice Chex or gf rice puffs)
• 1 1/2 teaspoons Italian Seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper

Directions

• Preheat the oven to 400 degrees F. Shred the zucchini and measure out 2 cups tightly packed. Dump the zucchini onto a paper towel. Then use another paper towel to press out as much moisture as possible. Discard the paper towels. Place the zucchini in a large bowl. Crush the rice cereal into fine crumbs. Add the eggs, cheese, crushed rice cereal, herbs, garlic, 1/2 teaspoon of salt and 1/4 teaspoon ground black pepper. Mix well to combine. Using a 2 teaspoon cookie scoop, spoon out tightly packed portions of zucchini mixture and place on parchment paper lined baking sheets. Bake for 20-25 minutes until golden.