Healthy Sweet Potato Zucchini Tots
I’m pretty sure I haven’t been able to get Gracie to eat Zucchini in almost a year! She use to really like it, but over the past year or so even though I continuously dish it up she says it’s ‘disgusting’. So this week I started to have a think of ways that I could be more creative with sneaking zucchini in via these Sweet Potato Zucchini Tots which are combined them with things she’s already enjoys eating.
One of my go to meals that always goes down a treat with hidden zucchini is my Slow cooked Spaghetti Bolognese or my zucchini fritters.
These ‘tots’ are a little nutritional powerhouse in themselves with Quinoa and Flaxseed Meal, they’re also Dairy, Gluten, Soy & Egg-free.
Healthy Sweet Potato Zucchini TotsPrint Recipe
- 1 large sweet potato, peeled
- 2 medium zucchini
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 - 1/2 cup Quinoa Flakes
- Tablespoon of Flaxseed Meal
Preheat the oven to 180°
Line a large baking tray with baking paper
Chop up the sweet potato and boil until until you can mash easily with a fork. Drain and then mash the sweet potato.
Grate the zucchini into the mashed sweet potato and add seasoning.
Add quinoa flakes and flaxseed meal and shape them with your hands and place on baking tray
Bake for around 15-20 minutes and then flip over and bake for another 10 minutes (until cooked through and slightly browned)