See Why This Scrumptious Baked Zucchini Tots Recipe Is a Must-Try

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As far as American food staples go, tater tots have remained popular since
their invention in 1953. But although many people seem to love these soft, bite-sized foods, they’re
absolutely far from healthy.

Tater tots are usually available in frozen packages, and are most
likely to have been heavily processed and the ingredients have been stripped of
their nutrients. Plus, these tots are usually fried in unhealthy vegetable oils
that can damage your health in the long run.

If you’re looking for an alternative to conventional tater tots, you
will love this Scrumptious Baked Zucchini Tots Recipe. A combination of
zucchini and raw cheddar cheese takes the place of potato, making for a
healthier and tastier version of this classic that’s sure to be a hit among
people of various ages.

Ingredients:

Dr. Mercola’s coconut
oil

1 cup of organic grated zucchini

1 large free range egg, lightly beaten

1/4 medium onion,
finely minced

1/4 cup raw cheddar cheese

1/3 cup tapioca starch

1/4 teaspoon Dr. Mercola’s Himalayan salt

Freshly ground black
pepper, to taste

Procedure:

1.
Preheat oven to 400 degrees Fahrenheit. Grease
baking sheet with coconut oil.

2.
Place grated zucchini into a clean dish towel
and wring all of the excess water out.

3.
In a medium bowl combine all the ingredients and
season with salt and pepper.

4.
Spoon 1 tablespoon of the mixture in your hands
and roll into small ovals. Place on cookie sheet and bake for 16 to 18 minutes,
turning halfway through cooking. Bake until golden.

This Scrumptious
Baked Zucchini Tots Recipe Is Far From Boring

If you’re worried that these tots won’t taste as good, don’t fret. Because
you made use of healthier ingredients, this Zucchini Tots recipe proves that
you can enjoy some of your favorite foods without sacrificing flavor, and more
importantly, your health. Who knows, you might like these better than the
original.

Zucchini: A Perfect Fit for
These Tots

Using grated zucchini instead of mashed potato for these tots might be
one of the best decisions you can make. Zucchini is a perfect alternative not
just because of its fresh taste, but because of the additional health benefits
you can get from it.

Zucchini is a low-calorie vegetable that does not contain bad cholesterol
and unhealthy fats, but is rich in dietary fiber. This is good news for people
who are watching their weight, and/or those who want to increase their daily
fiber intake.

Meanwhile, flavonoid antioxidants like
zeaxanthin, carotenes and lutein in zucchini may help with slowing down aging,
preventing diseases and
eradicating harmful free radicals from your body. Zucchini’s mineral content is
impressive, too. Apart from iron, manganese and phosphorus, these minerals deliver
the following benefits:

·
Potassium:
assists in moderating blood pressure levels and counteracting the effects
of consuming too much sodium

·
Zinc and
magnesium: can help ensure healthy blood sugar regulation

If you want to reap zucchini’s health benefits, retain the skin when
adding it to your dishes. Most of zucchini’s antioxidant and fiber content are
in this area. Plus, always make sure to purchase this vegetable organic, as
most zucchini in the U.S. today is genetically modified.

Keep Using Coconut Oil for
Better Health

Unlike conventional tater tots that are deep-fried using unhealthy
vegetable oils, these Zucchini Tots are baked on a layer of coconut oil. This
could be a game-changer for your health, since there are major advantages
linked to this oil.

Medium-chain fatty acids (MCFAs) that tend to be abundant in coconut
oil are easily digested and may be converted by the liver into energy, instead
of being stored as fat. Therapeutic benefits for people with certain brain
disorders and epilepsy, and even a potential in preventing Alzheimer’s disease are linked to these healthy fats too, alongside these other benefits:

Coconut oil also has these health-promoting properties:

·
Anti-inflammatory:
This oil assists with reducing inflammation, thereby potentially lowering the
risk for hypothyroidism
and hyperthyroidism.

·
Anti–bacterial: A fatty acid named lauric
acid, which is converted into a monoglyceride called monolaurin in your body, can
help eliminate fungi, bacteria and viruses, such as Staphylococcus aureus and
Candida albicans.

·
Anti–fungal: Different studies have shown
coconut oil’s ability to work against fungal infections like ringworm and athlete’s foot.

Why You Should Give Tapioca
Starch a Try

Tapioca starch is produced when a starchy liquid is extracted from the
cassava root via evaporation or by squeezing the ground root. The result is a
fine white powder that’s dried and often sold as flour or pressed into flakes
or “pearls” that must be boiled prior to eating.

Tapioca starch can be used as a flavorless thickener for soups or stews. It can also
serve as a binder when added to burgers and dough, because tapioca can boost
the texture and moisture content of these foods without causing them to become
soggy.

What makes tapioca starch special is its potential to be a good
alternative to wheat and other grains. It is a good source of
digestive-resistant starches, or low-viscous fibers that are able to resist
digestion in the small intestine and at the same time, slowly ferment in the
large intestine.

Resistant starches can also serve as prebiotics that feed bacteria,
and these do not make you feel gassy because of their slow fermentation
process. These starches can also add bulk to your stools, assist with maintaining
regular bowel movements and help with satiety, or making you feel full longer.

Another benefit of resistant starches is the low possibility of blood
sugar spikes, because they are indigestible in the first place. Additional
research also confirmed that these starches may help with improving insulin
regulation and lowering risk for insulin resistance,potentially assist in reducing blood glucose levels after a meal and aid with managing metabolic syndrome.

Source:: Mercola Health Articles