Baked Zucchini Tater Tots

Name: Baked Zucchini Tater Tots
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings (approx. 24-30 taters)
Ingredients: 1 pound yellow potatoes (5-6 small potatoes); 300 grams zucchini; 1 teaspoon paprika; 1 teaspoon garlic powder; ½ teaspoon sea salt

User Reviews

5.0

24 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
4 servings (approx. 24-30 taters)
Calories
104 kcal
Course
Side Dish, Appetizer, Snacks
Cuisine
American, Canadian

Baked Zucchini Tater Tots

Iris Warren

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Baked zucchini tater tots are a healthier choice for family meals. Super flavourful with a crispy outside and soft and fluffy middle.

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Ingredients

Servings

1 pound yellow potatoes (5-6 small potatoes) peeled
300 grams zucchini approx. 1 medium or 2 small zucchini
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon sea salt

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Instructions

Place the potatoes in a medium pot and cover them with water. Bring to a boil and cook for 8-10 minutes, until a fork can pierce the edges. Do not overcook or they will be too soft to grate. Drain and rinse in cold water immediately, then pat them dry. Set aside.
Meanwhile, grate your zucchini onto paper towels or a clean dish towel. Then squeeze out as much water as you can over your kitchen sink. Transfer the shredded zucchini to a large mixing bowl and then grate the potatoes into the same bowl and add the seasoning. Mix well.
Preheat the oven to 425°F / 218°C and line a large baking sheet with parchment paper.
Use your hands to shape the mixture into cylinder shapes, using approx. 1 tablespoon of the mixture for each one. Keep the tater tots small for a crispier texture. Place each one on your prepared tray and repeat with the remaining mixture. You will get 24-30 tater tots.
Bake for 20-25 minutes, then carefully flip them over and bake for an additional 10 minutes, until desired crispiness is reached.

Notes

Do not overcook the potatoes or they will be too soft and difficult to shred.
Squeeze as much moisture as you can from the shredded zucchini before mixing it with the potatoes. You don't want too much excess moisture.
Keep the tater tots small for a crispier texture.
Since there is no oil in this recipe, use care when flipping. If the taters feel a little stuck or hard to flip, bake them a few extra minutes to make them firmer and try again.
These taste best when freshly made but you may store leftovers in the fridge for 3-4 days. Reheat in the oven, air fryer, or toaster oven to return to a crispy state.

Nutrition Information

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Calories 104cal (5%) Carbohydrates 23g (8%) Protein 3g (6%) Sodium 304mg (13%) Potassium 694mg (20%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 399IU (8%) Vitamin C 36mg (40%) Calcium 28mg (3%) Iron 1mg (6%)