Baked Zucchini Tater Tots
User Reviews
5
Baked Zucchini Tater Tots
Description
Baked Zucchini Tater Tots start with boiling peeled yellow potatoes until just tender but still firm enough to grate without turning mushy. Zucchini is grated and thoroughly squeezed to remove excess moisture, then combined with the grated potatoes and seasonings. The mixture is hand-formed into small cylinder shapes to encourage crispness during baking.
Baked at 425°F (218°C), the tots cook first on one side, then are carefully flipped to ensure even golden crust formation. Because no oil is added, flipping requires care to prevent sticking or breaking. The final texture balances a crispy outer layer with a tender interior from the vegetable blend.
These tater tots work well as a side dish or snack. Leftovers keep in the fridge for several days and can be reheated in the oven or air fryer to regain crispiness.
Ingredients
- 1 pound yellow potato peeled, 5-6 small potatoes
- 300 grams zucchini approx. 1 medium or 2 small zucchini
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt sea salt
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 potatoes to avoid a mushy texture hard to grate.
- Extract as much water as possible from the zucchini for better tot consistency.
- Keep tots small to maximize crispiness.
- Flip carefully during baking; if stuck, bake longer to firm up before turning.
- Reheat leftovers in oven, air fryer, or toaster oven to restore crisp texture.
- Best enjoyed fresh out of the oven but can be refrigerated 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (approx. 24-30 taters)
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104cal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Sodium | 304mg | 13% |
| Potassium | 694mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 399IU | 8% |
| Vitamin C | 36mg | 40% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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