This is another perfect recipe for the toddlers in your life and doesn't take much time. A & S love them, they gobble them right up! My husband and I also loved them, as with most other toddler friendly recipes we try, but we will definitely add more spices to ours next time.
- 1 cup zucchini, shredded
- 1 cup carrots, shredded
- 2 cups quinoa, cooked
- 1 cup cheese, your choice
- 1/4 fresh parsley
- 3 eggs
1.) Preheat oven to 350° & line cookie sheet with foil.
2.) Shred zucchini and carrots.
3.) Mix all ingredients together.
4.)Scoop 1/4 cup piles onto cookie sheet **next time I will use a mini muffin pan instead**.
5.) Place in middle rack and bake for 20 mins.
I discovered that by doing the 1/4 cup scoops they are quite messy, therefore i will use a mini muffin pan next time in hopes of making them more dense. The leftovers freeze really well in a freezer bag. Just put them in the frig the night before you want to use them and then microwave for 20 seconds or until warm and serve!
Recipe inspired by A Healthy Slice of Life.