Description
These Zucchini Veggie Hot Dogs are a delicious and healthy vegetarian alternative to traditional hot dogs. Made with shredded zucchini, garlic, fresh parsley, mozzarella cheese, and eggs, these veggie hot dogs are seasoned with garlic powder and mustard seed, then baked to perfection. Moisture is removed from the zucchini mixture to create the perfect texture, and the final result is a satisfying, gluten-free snack or meal that can be topped with your favorite condiments.
Ingredients
Scale
Vegetable Base
- 2 medium zucchini, shredded
- 3 cloves garlic, chopped
- 2 tbsp fresh chopped parsley
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp mustard seed
- Salt & pepper to taste
Cheese and Binder
- 2 cups shredded mozzarella cheese
- 3 eggs
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the veggie hot dogs.
- Prepare Baking Sheet: Line a large baking pan with parchment paper to prevent sticking during baking.
- Shred Zucchini: Cut the ends off the zucchini and rinse them well. Using a box grater, shred the zucchini and transfer it into a medium mixing bowl.
- Add Remaining Ingredients: Add the chopped garlic, fresh parsley, garlic powder, mustard seed, salt, pepper, shredded mozzarella cheese, and eggs into the bowl with shredded zucchini. Mix thoroughly to combine all ingredients evenly.
- Remove Excess Moisture: Pour the mixture into a fine sifter or strainer placed over another bowl. Use a spoon to push the mixture into the strainer to extract as much moisture as possible. Alternatively, use a clean kitchen towel to squeeze out excess liquid.
- Shape Hot Dogs: Taking a large spoonful of the mixture in your hand, mold it into a hot dog shape. Place shaped pieces on the prepared baking sheet, reshaping as necessary to maintain the hot dog form.
- Bake First Phase: Place the baking sheet in the preheated oven and bake for 15 minutes. This step helps the hot dogs begin to firm up.
- Trim and Bake Second Phase: Remove the baking sheet from the oven and gently reshape or trim any excess mixture off the hot dogs using a knife. Return them to the oven and bake for an additional 10 minutes.
- Final Reshape and Bake: Remove the pan again and use tongs to gently push the hot dogs together for reshaping, then turn them upright on their sides. Bake for a final 10 minutes to ensure they hold their shape well and develop a firm texture.
- Serve: Remove the hot dogs from the oven and top with your favorite hot dog condiments or toppings before serving.
Notes
- Zucchini shredded and rolled into hot dog shapes provide a perfect vegetarian and gluten-free option for hot dog lovers.
- Removing the moisture from the zucchini mixture is key to ensuring the hot dogs hold their shape and have a satisfying texture.
- Feel free to top these veggie hot dogs with classic toppings like mustard, ketchup, relish, or any of your favorites.
- These hot dogs can be served as a main meal or a nutritious snack.
Nutrition
- Serving Size: 1 hot dog
- Calories: 140 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 85 mg
