2\u00a0 large zucchini, grated
\n1 large potato, grated
\n\u00bd carrot, grated
\n2 sprigs parsley, finely chopped
\n1 egg, beaten
\n1 tablespoon plain flour
\n\u00bd cup grated parmesan cheese
\n\u00bd cup breadcrumbs
\nZest of \u00bd lemon
\nOlive oil cooking spray<\/p>\n
Kids safe Knife
\nChopping board
\nBowls
\nGrater
\nOven trays and baking paper
\nWooden spoons
\nMetal spoons
\nMeasuring cups and spoons<\/p>\n
Heat oven to 200\u00b0C.
\n1. Line baking tray with baking paper
\n2. Grate vegetables and squeeze out liquid from zucchini and potato in a clean tea towel
\n3. Finely chop parsley
\n4. Zest lemon
\n5. Add egg and flour to bowl with vegetables along with the parsley and mix to combine.
\n6. Mix breadcrumbs (or quinoa flakes for gluten free option), lemon zest and parmesan on a large plate.
\n7. Shape small balls of mixture into nuggets and roll in breadcrumb mixture.
\n8. Place nuggets onto tray.
\n9. Spray nuggets with cooking oil and cook for 25 minutes approximately, turning halfway until golden and cooked through.
\n10. Enjoy with some sweet potato wedges.\n<\/ol>\n
About the Author<\/strong><\/p>\n Karen Koutsodontis \u2013 The Travelling Kitchen<\/p>\n Karen is a qualified food technology teacher, with more than 10 years\u2019 experience, teaching food to secondary students. Karen now runs The Travelling Kitchen, where they love teaching about food and healthy eating to students after finding that many students arrive at secondary school with limited knowledge of what food and healthy eating is all about. Karen believes that preparing and eating healthy food should follow us through our entire life, so why not start teaching preschool and primary school children from day dot how to cook and choose healthy foods?<\/p>\n Karen champions empowering children to look after their health and bodies from a very young age.<\/p>\n