Mati, the radiant bride! How is life as newly weds?
I am sure that unpacking awesome gifts, especially those to use in the kitchen has been exciting.
School is keeping me busy but as a responsible parent, I am always concerned about what M is going to eat as well as what A and I are going to eat on a daily basis. Believe it or not, this little munchkin has proven to be a challenge when it comes to eating. You know those kids that only eat fish sticks and do not even go near the broccoli? Yes, that is my kid and it is a daily struggle to get him to try new foods, new textures and to introduce variety into his diet. For a long time, he only opened his mouth when we offered hummus, but now due to the different distraction techniques he tries a few things here and there. One of the new techniques we are using to get him to enjoy the meal process is to ‘dip’ the food. So I tell him today we are going “num num” (eat), as we “dip dip.” Very sophisticated language, but he enjoys it and this week i got him to dip the rice cracker into the re fried beans I made as I would sprinkle some grated cheddar cheese on top. You have to be creative.
In my attempts to be creative and to get him to try new textures and foods, I found this recipe for Zucchini Tots. M eats the spinach pie I make like a champ. Right, you are thinking, he eats spinach but does not even try to touch the pasta! So I tried to make something similar, tiny for his small hands, but with different ingredients. He tried it one day as we were leaving the house, and then never touched them again. Despite that, we have been enjoying them.
Here’s the recipe!
- 3 medium sized zucchinis, grated
- 2 large egg
- 1/4 medium onion, diced
- 1/4 cup grated sharp cheddar cheese, grated (or any other cheese of your choice)
- 1/3 cup seasoned breadcrumbs
- salt and pepper to taste
- cooking spray
- Preheat oven to 400° and spray a mini muffin pan with cooking spray.
- Grate the zucchini into a strainer, add some salt and let it sit over a bowl for about 15 minutes.
- In the meantime, combine the rest of the ingredients and season with salt and pepper to taste.
- Wring all of the excess water out of the zucchini.
- Fill each muffin section to the top, pushing down on the filling with your spoon so it’s nice and compacted so they don’t fall apart when you take them out.
- Bake for 16-18 minutes, or until the tops are golden.
Enjoy with a dollop of Greek yogurt, sour cream, or on their own!
They are a delicious and healthy snack, breakfast, or appetizer and can be prepared with almost any vegetable of our choice.