Name: Low-Carb Cheesy Zucchini Tater Tots
Ingredients: About 2 medium zucchini, enough for 2 cups lightly packed shreds before salting and squeezing; 1 large egg; 3/4 cup shredded sharp cheddar cheese; 1/4 cup finely grated Parmesan; 1/4 cup fine almond flour; 2 tablespoons finely chopped green onions; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon ground black pepper; 1/4 teaspoon salt for drawing moisture from the zucchini; Olive oil cooking spray; 1/4 cup sour cream; 2 tablespoons mayonnaise; 1/2 teaspoon garlic powder; 1 tablespoon finely chopped fresh parsley; 1 teaspoon lemon juice; Salt and black pepper, to taste

Description

Yield: Approximately 20–24 tots
Servings: Four side portions
Prep: Approximately 20 minutes
Bake: Approximately 20–25 minutes, longer if needed
Rest: 3–5 minutes
Total: Approximately 45–50 minutes

Ingredients

Scale

Zucchini Tots

About 2 medium zucchini, enough for 2 cups lightly packed shreds before salting and squeezing
1 large egg
3/4 cup shredded sharp cheddar cheese
1/4 cup finely grated Parmesan
1/4 cup fine almond flour
2 tablespoons finely chopped green onions
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/4 teaspoon salt for drawing moisture from the zucchini
Olive oil cooking spray

Optional Creamy Garlic Sauce

1/4 cup sour cream
2 tablespoons mayonnaise
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley
1 teaspoon lemon juice
Salt and black pepper, to taste

Yield: Approximately 20–24 small tots, depending on drainage and portion size. Divide the finished batch into four servings rather than assuming every batch produces exactly the same number.

The two cups are measured before squeezing. Measuring two cups after squeezing would use considerably more zucchini and change the ratio of vegetables to binder.

Instructions

Heat the oven to 400°F. Prepare a lightly sprayed, parchment-lined sheet.
Measure 2 cups coarsely shredded zucchini before draining. Toss with 1/4 teaspoon salt, stand 5–10 minutes, and squeeze thoroughly in a clean towel.
Mix with 1 egg, 3/4 cup cheddar, 1/4 cup Parmesan, 1/4 cup almond flour, 2 tablespoons green onions, 1 teaspoon garlic powder, 1/2 teaspoon each onion powder and smoked paprika, and 1/4 teaspoon pepper.
Rest briefly, then shape level tablespoon portions into compact cylinders. Space apart and mist lightly with oil.
Bake 20–25 minutes, turning only once firm enough to release. Cook the centers to 160°F.
Rest 3–5 minutes and serve warm with optional chilled sauce.

Sauce: Combine 1/4 cup sour cream, 2 tablespoons mayonnaise, 1/2 teaspoon garlic powder, 1 tablespoon parsley, 1 teaspoon lemon juice, and seasoning to taste.

Storage: Refrigerate promptly for up to three days; freeze baked portions up to two months for quality. Reheat leftovers to 165°F.

Nutrition: Roughly 180–230 calories and 11–15 grams protein per four-way portion without sauce; verify with product labels and actual portions.