These yummy grain free tots are the perfect make ahead snack and lunchbox treat! They are packed with veggies, protein, and deliciousness. Tasty right out of the oven, or cold from the fridge, they are sure to become a staple in your meal prep!
What you need
3-4 medium zucchini
1 large eggs
1/2 cup shredded parmesan cheese
1/3 cup almond meal
2 tablespoons tapioca flour
2 tablespoons minced scallions
course salt and ground pepper
Creamy Ranch, for dipping
What you do
- Heat your oven to 400. Grate the zucchini very finely, on the smallest side of a box grater or using a micro plane. Place on a double layer of paper towel and squeeze out as much liquid as possible. Measure out 2 firmly packed cups.
- In a large bowl mix together the zucchini, egg, cheese, almond meal, tapioca flour, and scallions. Season with salt and pepper.
- Use a spring loaded ice cream scoop or heaping tablespoon to form rounded balls of the mixture and arrange on parchment line baking sheets.
- Bake until browned and cooked through, about 25 minutes.