You know those cookbook where chefs sneak veggies into cakes? Yeah, that is NOT me!
And I really don’t think you should be sneaking veggies into cakes either. Unless you are talking about something like carrot cake or zucchini bread, vegetables do not belong in cake. Nor should you be sneaking your veggies into sugary treats as a means to get your child to eat healthier. That kind of defeats the purpose.
It can be overwhelming to get your child to eat their fair share of vegetables. And while I very firmly believe in serving a fresh or cooked vegetable like Sweet and Spicy Green Beans, at every single meal, I also believe in incorporating vegetables into savory dishes in ways that may be a bit sneaky–like these Hidden Veggie Quesadillas or Mac and Cheese Muffins. And sometimes vegetables should just be fun! Like these Spinach Tots.
Crispy nuggets are baked into a crispy veggie-packed tot that is perfect for dipping–which dosen’t every child just LOVE to dip into ketchup or ranch dressing?
Not only does the cottage cheese add flavor and keep these baked vegetable tots fluffy and full of flavor, it adds protein and calcium as well.
And so while you are NOT hiding vegetables from your kids, you are serving your kids vegetables in a FUN way. And when you can teach your kids veggies can be both fun and tasty–well, that helps to form a life-long love of vegetables that is priceless. After you give these a try, be sure to give these Cauliflower Tater Tots from Food Faith and Fitness a try.
- 1 1/2 cups frozen chopped spinach defrosted, and squeezed dry
- 1/2 cup shredded zucchini well drained
- 1 large egg
- 1/4 cup Mozzarella Cheese
- 1/2 cup cottage cheese
- 1/2 cup whole wheat panko breadcrumb
- ½ teaspoon salt
- ½ teaspoon pepper
Preheat the oven to 400°F. Grease a baking sheet with a thin layer of oil or line with parchment paper.
Be sure zucchini (if using) and spinach have been drained well. I do this by squeezing out liquid in an old kitchen towel or cheese cloth.
In food processor, combine all ingredient.
Scoop about 1 tablespoon of mix and gently press between your hands into a ball then shape into a tater-tot shape.
Place on your prepared baking sheet.
Bake until golden brown and crispy, 18-24 minutes, turning half way.
Serve with your favorite dipping sauce.
Wouldn’t these Zucchini and Spinach Tots be perfect for St. Patrick’s Day? I sure think so! And here are some more healthy green recipes from my Sunday Supper Family.
- Get Your Greens Smoothie by Hardly A Goddess
- Green Breakfast Omelet Bites by Momma’s Meals
- Green Eggs and Ham by Feeding Big
- Green Scrambled Eggs with Ham by Cricket’s Confections
- Kuku Sabzi – Persian Herb Frittata by Caroline’s Cooking
- Matcha Overnight Oats by Brunch-n-Bites
- Southwest Breakfast Spinach Wrap by The Freshman Cook
- Super Green Smoothie by Simple and Savory
Must Make Main Dishes
- Chicken Paillard Arugula Truffle Salad by Family Foodie
- Gambian Spinach with Peanut Sauce by Tara’s Multicultural Table
- Grilled Lettuce and Steak Salad by Sunday Supper Movement
- Pan Roasted Cod on Spinach Basil Risotto with Lemon Butter Sauce by Positively Stacey
- Poached Cod with Pesto Wine Sauce by Life Tastes Good
- Potato Leek Skillet Pizza by A Kitchen Hoor’s Adventures
- Sautéed Garlic and Parmesan Chicken With Spinach by My Sweet Savings
- Skinny Reuben Wraps with Homemade 1000 Island Dressing by For the Love of Food
- Tequila Chicken Salad by Cosmopolitan Cornbread
- Brussels Sprout and Kale Salad by Pies and Plots
- Green Goddess Bibb Salad by Palatable Pastime
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes by Shockingly Delicious
- Quinoa Tabbouleh by That Skinny Chick Can Bake
- Sesame Wedge Salad with Key Lime Vinaigrette & Pickled Green Tomatoes by Gourmet Everyday
- Shades of Green Salad by A Day in the Life on the Farm
- Zucchini Carpaccio Salad by The Bitter Side of Sweet
- Colcannon by Wholistic Woman
- Green Goddess Dip by From the Bookshelf
- Grilled Cabbage with Spicy Lime Dressing by Sew You Think You Can Cook
- Irish Cabbage by Turnips 2 Tangerines
- Miso Roasted Broccoli by Life Currents
- Pistachio Parmesan Oven Fries by Cindy’s Recipes and Writings
- Roasted Brussels Sprouts by Books n’ Cooks
- Soy Glazed Sugar Snap Peas by Food Lust People Love
- Spinach Tots by A Mind “Full” Mom
- Warm Brussels Sprout Slaw by Jersey Girl Cooks
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