Baked Zucchini Tater Tots Recipe
Baked Zucchini Tater Tots make for a veggie-friendly side dish, appetizer, or snack. Made with fresh zucchini and russet potatoes, these 4-ingredient zucchini tots are sure to be a crowd-pleaser. Gluten-free, vegan.
- 2 large russet potatoes, peeled
- 1 large zucchini (about one cup when grated)
- 1/4 teaspoon dried oregano (lessen or omit if not oregano fan)
- 1 teaspoon salt plus more for sprinkling
- 2-3 tablespoons olive oil
Preheat oven to 425 degrees Fahrenheit. Line a large cookie sheet with parchment paper.
Bring a large saucepan of water to a low boil. Boil potatoes for 20-30 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 and then place in a large mixing bowl. Grate zucchini (using side with smaller holes), squeeze out as much liquid as possible, and add to the mixing bowl.
Add oregano and salt. Stir to evenly combine mixture, then use your hands to make sure ingredients are completely incorporated.
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 cookie sheet. With a pastry brush, brush olive oil over tops of tots. Sprinkle lightly with salt.
Bake for 15 minutes. Gently turn tots over with spatula or carefully with your fingers (they may slightly stick and using your fingers is sometimes easier to avoid tearing). Bake for an additional 15 minutes.
Serve zucchini tater tots immediately with ketchup or other dipping sauce.