Tater-Less Parmesan Zuccchini Tots
Tater-Less Parmesan Zuccchini Tots might be a good recipe to expand your main course recipe box. One portion of this dish contains about 24g of protein, 13g of fat, and a total of 444 calories. This recipe serves 2 and costs $1.72 per serving. It is brought to you by Averie Cooks. Head to the store and pick up creole seasoning, panko breadcrumbs, parmesan cheese, and a few other things to make it today. This recipe is liked by 51 foodies and cooks. From preparation to the plate, this recipe takes about 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is pretty good. Try Parmesan Truffle Tater Tots, Sweet Potato Parmesan Tater Tots, and Lemon Garlic Pork Chops with Parmesan Tater Tots for similar recipes.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
pinch Jerk or Creole seasoning, cayenne, chili powder, etc. optional and to taste
2 large eggs, lightly beaten
1/2 cup all-purpose flour
ketchup, for serving (or Creamy Parmesan Dip, Creamy Wasabi Dip, Spiced Ranch Dip , etc.)
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese (fresh or green can)
salt and pepper, to taste
2 medium/large zucchini, sliced into tot-sized pieces, about 1/2-inch diameter and 1-inch long (I didn't peel)
Equipment:
slotted spoon
baking sheet
bowl
oven
baking pan
Cooking instruction summary:
Preheat oven to 400F, line a baking sheet with a Silpat, parchment, or spray with cooking spray. Slice the zucchini (I quarter it into long spears, then slice the spears into 1-inch long segments) and transfer zucchini pieces to a large bowl. Sprinkle with flour, salt and pepper, any optional seasonings or spices, and toss to coat evenly; set aside. In a medium bowl, beat the eggs; set aside. In a separate large bowl, add the Panko breadcrumbs, Parmesan, and stir to combine; set aside. Using your hands or a slotted spoon, add about half of the floured zucchini pieces to the eggs for a quick dunk. Remove zucchini from eggs and transfer to breadcrumb mixture. Toss with hands or a spoon to coat evenly. Place zucchini on prepared baking tray, spaced evenly and without touching. You want the oven air to circulate freely on all pieces so they get as crispy as possible. Repeat battering process with remaining zucchini and place on baking tray. The process is messy and not every piece will be evenly coated and breaded. Overall, if most pieces are coated, you're fine. Bake for about 15 minutes or until lightly golden brown. Start watching closely and checking after 9 minutes. Watch so the undersides don't become overly browned or burn. Because all ovens, size of the tots, thickness of coating mixture, and personal preferences vary, cooking times will vary. Tots are best warm and fresh. Serve with ketchup or your favorite dip. Adapted from Baked Parmesan Edamame Bites with Creamy Wasabi Dip and Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip
Step by step:
1. Preheat oven to 400F, line a baking sheet with a Silpat, parchment, or spray with cooking spray. Slice the zucchini (I quarter it into long spears, then slice the spears into 1-inch long segments) and transfer zucchini pieces to a large bowl. Sprinkle with flour, salt and pepper, any optional seasonings or spices, and toss to coat evenly; set aside. In a medium bowl, beat the eggs; set aside. In a separate large bowl, add the Panko breadcrumbs, Parmesan, and stir to combine; set aside. Using your hands or a slotted spoon, add about half of the floured zucchini pieces to the eggs for a quick dunk.
2. Remove zucchini from eggs and transfer to breadcrumb mixture. Toss with hands or a spoon to coat evenly.
3. Place zucchini on prepared baking tray, spaced evenly and without touching. You want the oven air to circulate freely on all pieces so they get as crispy as possible. Repeat battering process with remaining zucchini and place on baking tray. The process is messy and not every piece will be evenly coated and breaded. Overall, if most pieces are coated, you're fine.
4. Bake for about 15 minutes or until lightly golden brown. Start watching closely and checking after 9 minutes. Watch so the undersides don't become overly browned or burn. Because all ovens, size of the tots, thickness of coating mixture, and personal preferences vary, cooking times will vary. Tots are best warm and fresh.
5. Serve with ketchup or your favorite dip. Adapted from
6. Baked Parmesan Edamame Bites with Creamy Wasabi Dip and Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip
Nutrition Information:
covered percent of daily need
