Skip Tater Tots! Broccoli Tots and Other Veggie Swaps Are Just as Tasty

Tess Panzer

Some of our favorite snacks aren’t exactly the nutrient-rich powerhouses we’d like them to be. Full of preservatives, empty calories and saturated fats, our snack choices could use a little help now and again.

We’ve got three “veggie swap-outs” you should try, that add a great deal of nutrition to your diet, without sacrificing any of the big flavor you crave.

Gluten-Free Eggplant Pizzas

Frozen mini pizzas aren’t exactly the healthiest option to reach for, when it comes to satisfying a craving for something savory. They’re full of “empty carbs” and preservatives you’d probably rather avoid if you thought about it. How about skipping the dough all together, and opting for an eggplant pizza instead? You can still load it up with all your favorite toppings, you’re just getting the benefits of a “crust” with something to say for itself.

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Ingredients:

  • Eggplant

  • Favorite tomato sauce

  • Cheese

  • Pepperoni

Instructions:

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1. Slice eggplant into 1” slices, and place them on lined baking tray.

2. Bake at 400 degrees for 5 minutes per side.

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3. Top them with around 2 tablespoons of tomato sauce, a handful of cheese and some pepperoni. (You can substitute your favorite toppings, of course!)

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4. Broil the pizzas for 3-5 minutes, until the cheese is bubbly and slightly golden around the edges.

Zucchini Tortillas

Instead of corn or flour tortillas, neither of which have much nutritional value, why not use zucchini? When finely shredded and mixed with a few binding ingredients, it makes for a nutrient rich substitute, perfect for taco night!

These tortillas are easy to make, and if you want to get creative, try adding cumin, coriander or even chili flakes for a little zing! The world is your…um…tortilla?

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Materials:

  • 4 cups grated Zucchini

  • 1 Egg

  • ¼ cup Panko bread crumbs

  • 1/3 grated Parmesan cheese

Tools:

  • Grater

  • ¼ cup measure

Instructions:

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1. Grate 4 cups of zucchini.

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2. Squeeze out excess water and drain.

3. Add egg, breadcrumbs and cheese.

4. Mix well with hands.

5. Scoop out ¼ cup mounds of mix onto a lined baking sheet.

6. Press into rounds until 4” diameter is formed.

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7. Bake in the oven at 450 degrees for 20-25 minutes until golden brown.

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8. Peel off of baking sheet and enjoy with filling of your choice.

Related on Yahoo Makers: 11 Fruit and Veggie Parts You Shouldn’t Throw Away

Baked Broccoli Tots

Ahh, the Tater Tot. That golden, rectangular nugget of minced and fried potato we remember from our youth. Ketchup’s partner in crime. The staple on a few too many cafeteria lunch trays. Whether you’re a fan of this fried potato side, or not, you’re probably well aware of the fact that it’s just not good for you.

What if we told you that you could make an equally satisfying tot with…wait for it…broccoli. Broccoli Tots are taking Pinterest by storm, and for good reason. They’re packed full of vitamins and nutrients, baked instead of fried, and taste equally good with ketchup!

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Materials:

  • 2 cups steamed Broccoli

  • ½ cup shredded Cheddar cheese

  • 2/3 cup Panko breadcrumbs

  • 1 Egg

  • Pinch of salt

Instructions:

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1. Chop broccoli finely and add to a bowl.

2. Add egg, cheese, breadcrumbs and salt.

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3. Mix well.

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4. Squeeze 2 tablespoon portions into tight balls and shape them into the shape of a tater tot.

5. Place tots on a lined baking sheet and bake at 400 degrees for 20 minutes , flipping once half way through, until golden brown.

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