Veggie Tots for Baby Led Weaning

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Looking for a veggie-packed finger food that’s fun, nutritious, and totally baby-hand-friendly? These Veggie Tots are perfect for baby-led weaning and an awesome way to use up leftover veggies in your fridge. They’re soft on the inside, lightly crisp on the outside, and ideal for self-feeding.

You can bake a big batch and freeze some for later — which is great for those busy weekdays when your little one is hangry and you’re scrambling!

Age: 8 Months + 
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Servings: 12 -14 tots

Ingredients:

  • 1/2 cup grated carrot

  • 1/2 cup grated zucchini (squeeze out excess water)

  • 1/4 cup finely chopped broccoli florets (steamed or raw)

  • 1/4 cup grated cheese (mild cheddar or mozzarella – optional)

  • 1 egg yolk (or whole egg for 9+ months)

  • 1/4 cup breadcrumbs (or oat flour for gluten-free)

  • 1 tablespoon olive oil (plus more for brushing)

  • Optional: pinch of garlic powder, paprika, or dried herbs for flavor

Instructions:

  1. Prep the Veggies
    Grate the carrot and zucchini, then squeeze the zucchini in a clean towel to remove excess moisture. Finely chop the broccoli.
  2. Mix Everything
    In a bowl, combine the veggies, cheese (if using), egg, breadcrumbs, olive oil, and seasonings. Mix until it forms a slightly sticky mixture.
  3. Form Tots
    Take about 1 tablespoon of mixture and shape it into little oval “tots” or mini logs using your hands.
  4. Bake
    Place on a parchment-lined baking tray. Lightly brush or spray with olive oil. Bake at 180°C (350°F) for 20–25 minutes, flipping halfway, until golden brown and firm.
  5. Cool and Serve
    Let them cool before offering to your baby. They’re soft enough for new eaters, but sturdy for self-feeding.

How to Serve for BLW
• 8 to 12 months: Cut in half or mash slightly for beginners

• 12 to 18 months: Serve whole as finger food

•12 months+: Offer with Yogurt dip or mild hummus for dipping fun

Storage Tips
• Fridge: Store in an airtight container for up to 3 days.

• Freezer: Freeze in a single layer, then store in a freezer bag for up to 2 months. Reheat in oven or air fryer for best texture.

Allergy Notes & Nutrition Tips

    • Allergens: Egg, dairy (cheese), gluten (breadcrumbs)
    • Substitutions:
      • Egg-free? Use a flaxseed or chia egg
      • Dairy-free? Skip cheese or use plant-based alternative
      • Gluten-free? Use oat flour or gluten-free breadcrumbs
    • Veggie power: Carrots = vitamin A, Broccoli = fiber + vitamin C, Zucchini = hydration + softness

Parent Tip:
These are great for packed lunches, toddler snacks, or even breakfast on the go. I often sneak a few into my own lunchbox too — no shame in loving baby food!