Baked Zucchini Tater Tots

Baked Zucchini Tater Tots

Healthy Baked Zucchini Tater Tots make for a veggie-friendly side dish, appetizer, or snack. Made with fresh zucchini and russet potatoes, these 4-ingredient tasty zucchini tots are sure to be a crowd-pleaser. Gluten-free, vegan.

Course Appetizer, Side Dish, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 222kcal

Author Tessa

Ingredients

2 large russet potatoes, peeled
1 large zucchini (about one cup when grated)
¼ teaspoon dried oregano (lessen or omit if not oregano fan)
1 teaspoon salt plus more for sprinkling
2-3 tablespoons olive oil

Instructions

Preheat oven to 425 degrees Fahrenheit. Line a large cookie sheet with parchment paper and lightly spray with cooking spray.
Bring a large saucepan of water to a low boil. Boil peeled potatoes for 30 minutes until they are soft.
You'll want the potatoes soft enough that once grated and mixed they have an almost gummy-starchy consistency.
Once soft and cooled off enough to touch, grate potatoes on the large grate side of a box grater. Place in a large mixing bowl. Grate zucchini (using side with smaller holes). Squeeze out as much liquid as possible from the zucchini with a cheesecloth or clean dish towel and add to the mixing bowl.
Add oregano and salt. Stir to combine mixture, then use your hands to make sure ingredients are completely incorporated. Mixture should be mostly smooth and slightly gummy.
Using a teaspoon, scoop out slightly heaping teaspoons, then roll into a cylinder tot shape. Cylinders should have a mostly smooth texture.
Place tots in even rows on prepared baking sheet. With a pastry brush, lightly brush olive oil over tops of tots. Sprinkle lightly with salt.
Bake for 20 minutes. Gently turn tots over with spatula or carefully with your fingers. Bake for an additional 20 minutes.
Serve zucchini tater tots immediately with ketchup or other dipping sauce.

Notes

Try to squeeze as much water as you can out of the grated zucchini. You can use paper towels, a clean kitchen towel, or a cheesecloth.

While you can mix the tot mixture with a large wooden spoon or rubber spatula, I like to use my hands to make sure the two vegetables are evenly incorporated.

Lightly spray your parchment paper with cooking spray to avoid sticking.

Nutrition