1cupgrated zucchini, packed(about 1 large zucchini)
½cupgrated carrots, packed(about 1 medium carrot)
Preheat the oven to 400 degrees F (204 degrees C).
Grate the zucchini and carrots using a cheese grater. I used the smallest-sized holes on my box grater to get the mixture to be as smooth as possible, but if you prefer larger chunks in the tots, use a larger-sized hole on the grater. You will want to have about 1 cup of packed grated zucchini and ½ cup of packed grated carrots.
Use your hands or a towel to squeeze out as much moisture from the zucchini and carrots as possible. Once you remove the moisture, you should end up with about 1 cup of the packed mixed veggie mixture.
Add the zucchini and carrots to a bowl along with the other ingredients. Mix well until combined.
Scoop out heaping tablespoon-sized portions and shape them into small tots. Place the tots on a parchment paper-lined pan.
Bake the tots for about 15 minutes, or until the edges begin to slightly brown. Shake the pan halfway through for even browning.
It is extremely important to remove as much moisture from the zucchini and carrots as possible. Excess moisture will result in an overmoist mixture that will cause the tots to be soggy. You can use your hands or a towel, but I find that using a nut milk bag is the easiest to remove the most moisture.
This recipe makes about 15 tablespoon-sized tots. You can make smaller-sized tots by scooping out ½ tablespoon-sized portions of the mixture. You may also make larger-sized bites.
I used 4-cheese Mexican blend cheese in this recipe for added flavor. Mozzarella cheese is a good low-sodium alternative.
Add salt and other seasonings for a bit more flavor if serving to adults. I usually make a batch for my baby and add salt and a little spice to a batch for everyone else!