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Cheesy Vegetable Tots – A Finger Food Favorite for 7 Months & Up 🥕🥔🧀
These Cheesy Vegetable Tots are soft, flavorful, and made with just a few wholesome ingredients: carrot, potato, zucchini, and cheese. They’re the perfect shape and texture for babies and toddlers learning to self-feed and are ideal for baby-led weaning (BLW).
Crispy on the outside, tender in the middle, and filled with nourishing vegetables, these little tots are a great way to sneak in extra veggies while letting little hands explore new textures and tastes. They’re a hit with babies, toddlers, and even older kids, and are perfect as a snack, side dish, or lunchbox option.
Nutritional Benefits of Cheesy Vegetable Tots
You don’t need anything fancy to make these – just a few staple ingredients:
- Carrots: Rich in beta-carotene and vitamin A, great for vision and immune health.
- Potatoes: A comforting source of energy with fiber and vitamin C.
- Zucchini: Mild in flavor, high in water, and adds soft texture and moisture.
- Cheese: Provides protein, calcium, and a familiar flavor little ones love.
Ingredients
Adjust Servings: 1
- 1 gold potato
- 1 carrot
- 1 medium zucchini
- 3/4 cup shredded mozzarella cheese
Directions
- Wash and peel all the vegetables. Steam the potato and carrot for about 15 minutes, until soft.
- While they steam, grate the zucchini using the small side of a box grater and squeeze out any excess liquid.
- When the potato and carrot are ready, add them to a bowl along with the grated zucchini. Mash and mix until combined.
- Add the shredded cheese and mix again until evenly distributed.
- Form the mixture into small tot shapes or nuggets with your hands and place them on a baking tray lined with parchment paper.
- Bake at 350°F (175°C) for about 13 minutes, until lightly golden.
- Let cool for 15 minutes before serving so they firm up and are safe for little mouths.
Baby & Storage Notes
👶🏼 Suitable from 7 months, as long as your baby is developmentally ready for finger foods and is safely seated and supervised.
❄️ Store cooled tots in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until warmed through. You can also freeze them on a tray, then transfer to a freezer-safe bag and reheat from frozen.
