Zucchini and spinach tots

Wholesome vegetarian snack
Download Recipe
VG Vegan NF Nut free GF Gluten free

Recipe reproduced with permission from the Long Day Care Recipe Competition - entry by Coburg Children’s Centre, 2022

  1. Preheat oven to 200 degrees.
  2. Line a large baking tray with parchment paper.
  3. Squeeze out excess liquid from zucchini and spinach, you may need to use a clean tea towel.
  4. In a large bowl, combine all ingredients.
  5. Using a tablespoon, scoop mixture and form a ball.
  6. Scatter grated parmesan on top of each ball.
  7. Bake for 20 minutes until golden.

Allergy information

This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”). When preparing this recipe, it is important to double-check the label of ingredients every time you make prevent any contamination during preparation, cooking and serving.

Recipe tips

  • For gluten free or wheat free use gluten free breadcrumbs.
  • Vegetables can also be swapped for other vegetables you may have on hand such as sweet potato or carrot.

Each serve provides

Food group Children’s serves
Milk, yoghurt, cheese and alternatives 2 children’s serves
Vegetables 0.7 children’s serves
Grains 1.5 children’s serves
Meat/ alternatives 0.5 children’s serves
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Allergy friendly recipes

Early childhood services OSHC Snack +1
Allergy friendly vegetable pikelets