Zucchini Tots

This recipe fits into the Autoimmune Paleo (AIP) Protocol under a stage 2 reintroduction recipe

You can use fresh or frozen zucchini & cauliflower rice if desired. You may need to add in additional flour if you are using previously frozen vegetables

Equipment:

• Measuring cups & spoons

• Cheesecloth or muslin cloth

• Mixing bowl

• Whisk

• Parchment paper

• Baking sheet

Ingredients:

1 cup Zucchini, grated & packed well

1 cup Cauliflower, riced

¼ cup Almond Flour, or more

2 Eggs, whisked

5 tsp Avocado or Olive Oil

½ tsp Salt

½ tsp Garlic Powder

¼ tsp Onion Powder

Instructions:

1. Preheat the oven to 400F & line a baking sheet with parchment paper

2. Place the zucchini in cheesecloth & squeeze out all the excess water you can

3. Add all of the ingredients into a large mixing bowl & mix well to combine. If the mixture isn’t coming together very well add additional almond flour until it reaches a consistency that will stick together once shaped

4. Take a small amount of the batter & shape it carefully into tots, placing them on the lined baking sheet

5. Bake for 25 minutes, flipping once half way through

6. Broil for 1-2 minutes of desired to crisp them up

Image of a blate of zucchini & cauliflower tots