Zucchini Nugget Bites

This is the best year yet for yellow squash and zucchini in our garden, so I have been working on a LOT of recipes using them, especially those that are low carb and keto. I’ve been looking for a substitute for fries or Tator-tots to serve with burgers and hotdogs, and this is one is it! These flavorful little nuggets make a great side dish but are ideal for a snack too, and will hold up well in the fridge for a day or two.

The recipe is super simple, but there is an important must-not-skip-step. I used my food processor to shred my zucchini (in seconds by the way). As long as I had it set up, I went ahead and shredded several larger zucchinis and then packed the extra in freezer bags in 2 cup increments for later use. FYI: for larger zucchinis, split them lengthwise, and then scrape the seeds out with a spoon. No need to peel.

The “must-not-skip-step”

With the 2 cups for this recipe, I spread it out in a medium bowl, then sprinkled with about 1 teaspoon of salt, stirred it around, and then let it sit for at least 15-20 minutes. Every few minutes, I’d give it a quick press with the back of the spoon and stir again. When I was ready to proceed, I scraped it all together into a ball and placed it in the center of a clean cloth, gathered up the corners and squeezed to get most of the liquid out.

Long ago, I had picked up a package of white men’s cotton handkerchief from Walmart to use for straining in the kitchen. I use them for straining and filtering vegetables, berries, yogurt and homemade cheese and homemade wine. Well worth the few bucks for a package of three.

Zucchini Nugget Bites

Print Recipe

Ingredients

• 2 cups shredded zucchini (about 2 medium or 1 extra-large)
• 1 teaspoon salt
• 1 tablespoon coconut flour
• 2 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup finely chopped onion
• 1 teaspoon Italian Seasoning (or 1 teaspoon paprika)

Directions

1. Preheat oven to 400°F. Lightly spray a rimmed baking sheet with cooking spray (or 24-cup mini-muffin pan).
2. In a medium-sized bowl, toss shredded zucchini with the salt. Let sit for 15-20 minutes. Squeeze out as much liquid as possible, draining the juice. (I use a white handkerchief to put the zucchini shreds in, twist the corners together and squeeze tightly multiple times until very little liquid is left)
3. Slowly stir the coconut flour into the zucchini and stir well to coat the shreds.
4. Add the eggs, cheddar cheese, chopped onion and seasoning (Italian Seasoning or Paprika), stirring until evenly mixed. Note: if it doesn’t feel dry enough, I’ll add a spoonful of almond flour.
5. Put 1 heaping tablespoon of the zucchini mix onto the lightly greased baking sheet (or into each muffin cup).
6. Bake for 15 -17 minutes, or until golden brown. (If using a mini muffin pan, with a butter knife, immediately circle around each tot to loosen. Let cool for a few minutes to set and then remove them from the pan)

Enjoy