Weight Loss Recipes

Low Carb Zucchini Tots

Add a delicious and low carb side dish to any meal with these Low Carb Zucchini Tots!

One of my rules when we eat dinner together as a family is to always have at least a serving of vegetables on our plates. When I switched to eating low carb, high fat a few weeks ago, I was finding myself eating a lot more vegetables than I used to.

We now usually have 2 servings of vegetables on our plates at dinnertime! I’ve cut out the carbs for most of our dinners. That’s not to say we never have them, we still do enjoy yams or potatoes or white rice, but it’s not every day like we used to.

I love that my family is eating more vegetables than they ever have! I’ve been hard at work trying to find or create yummy and delicious ways to serve them vegetables. I was so happy when I found this recipe for Zucchini Tots that didn’t contain bread crumbs!

These Low Carb Zucchini Tots are one of those ways to get your kids to eat more veggies!

These were so delicious, the whole family really enjoyed them. And I even had some leftovers for my lunch the next day.

I used a mini muffin tray, but you could make them larger and use a regular muffin tray, just note the nutrition information will change.

This would be a great dish to have on hand for the week! You could make a batch, bake them, then keep in the fridge to take to work or put in your kid’s lunches. Or, they would make a great, healthy appetizer idea!

Low Carb Zucchini Tots. These are a simple and delicious side dish the whole family will love. Low carb, high fat, keto, sugar free, gluten free, 21 day fix approved.

A delicious and simple low carb side dish the whole family will enjoy.


  • 2 cups grated zucchini (1 large zucchini or 2 small)
  • 1/4 cup onion, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup Parmesan cheese
  • 2 large eggs
  • 1 tsp garlic powder


  1. Preheat oven to 400F.
  2. Squeeze out as much water as you can out of the zucchini using a paper towel or tea towel. Add zucchini, onion, cheddar cheese, Parmesan cheese, eggs, and garlic powder to a large bowl. Stir to combine.
  3. Spray a mini muffin tin with coconut oil and fill the muffin tin with the zucchini mixture.
  4. Bake for 15 – 20 minutes, or until the tops have turned golden brown.


Cal: 82 Fat: 3.4g Carbs: 2g Protein: 4g Fiber: 0.3g Sodium: 78mg

21 Day Fix: 1 green, 1/2 blue



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