Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.4% of RDA
• Calories: 9.0% of RDA
• Carbs: 5.3% of RDA
• Fat (total lipid): 14.9% of RDA
• Fiber: 5.7% of RDA
• Fructose: 4.5% of RDA
• Protein: 8.9% of RDA
• Sodium: 40.6% of RDA
• Sugar: 10.6% of RDA
• Vitamin A (IU): 15.4% of RDA
• Vitamin B6: 22.2% of RDA
• Vitamin C: 16.1% of RDA
• Iron: 7.6% of RDA
• Magnesium: 7.5% of RDA
• Manganese: 6.2% of RDA
• Niacin: 7.4% of RDA
• Potassium: 7.5% of RDA
• Zinc: 8.8% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Preheat oven to 400°F. Spray a baking sheet with cooking spray.
PREPARING THE ZUCCHINI
2.
Grate the zucchini into a clean dish towel until you have 1 packed cup.
3.
Wring all of the excess water out of the zucchini, there will be a lot of water.
PREPARING THE TOTS
4.
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
5.
Spoon 1 tablespoon of mixture in your hands and roll into small ovals.
6.
Place on the cookie sheet. Bake for 16 to 18 minutes, turning halfway though cooking until golden.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free breadcrumb for breadcrumb.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free breadcrumb for breadcrumb.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 179
Protein 10.1 g
Carbohydrates 14.7 g
Iron 1.44 mg
Fiber 1.59 g
Calcium 54.1 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
