I just made these gluten free zucchini tots and they are incredible! Have you ever tried zucchini tots? I love them, but now that one of my kiddos is transitioning to a gluten-free diet, I needed to remake the recipe so we can all enjoy them. The original recipe calls for bread crumbs, but I added a couple of other ingredients to replace them. I’ve been looking at several recipes and wondering how I can change them to be gluten-free. My daughter has “seasonal” allergies and nothing has worked to clear them up. For like over 10 years! I recently read an article that said a gluten sensitivity can cause symptoms similar to seasonal allergies and we thought it was worth the investigation! So for the next month I am trying to make this a smooth transition and find yummy recipes that she can enjoy.
Gluten Free Zucchini Tots
- 2 1/2 Cups Zucchini, grated
- 1/4 Cup Onion, finely chopped
- 1/3 Cup Quinoa (pre-cooked)
- 1/3 Cup Almond Meal
- 2/3 Cup Cheddar Cheese, shredded
- 1/4 Cup Parmesan Cheese, (I used shredded)
- 2 Eggs, beaten
- 1/2 Tsp Italian Seasoning
- Salt & Fresh Cracked Pepper, to taste
Preheat oven to 400 degrees.
First grate the zucchini and place in a large bowl. I used 1 yellow and 1 green to get the 2 1/2 cups. Finely chop your onion and add to the bowl. Then mix in the quinoa, almond meal, cheddar and parmesan. Add your salt, pepper and Italian seasoning. Once this is well blended, beat your eggs in another bowl and add to the zucchini mixture.
Spray a 24 count mini muffin tin and spoon the mixture evenly in the cups. Bake for 15-18 minutes. Allow to cool slightly, then you may need to gently run a butter knife around each tot to remove from the tin. Enjoy!
They were a big hit! I didn’t notice the difference between the regular version and this gluten free version at all! I loved this flavor combo. I’m sure they would taste great with greated cauliflower too!