What I really, really love about these zucchini tater tots that there are only 4 ingredients in the recipe. I don’t have to bend over backwards to make these, there’s no need for a massive shopping list when I go to the grocery store.
These make the perfect side to pretty much anything – but they taste delicious on their own, too. Ask my little princess, if you don’t believe me! These make a great, healthy snack in between meals, too. Have you tried these already? Let me know how they turned out for you!
Ingredients
3 large potatoes, peeled
2 zucchinis, about 2-3 cups shredded
1½ tsp salt
Bertolli olive oil
Instructions:
Bring water to a boil in a large pot and cook potatoes until fork tender but still have some give in the middle (about 20-30 minutes). Drain, then let potatoes cool until they are comfortable to handle. They should still be warm.
Preheat oven to 425 F. Grate potatoes on the large side of a box grater and put into a large bowl. Grate the zucchinis, squeeze out the liquid using a clean dishtowel. Combine the grated zucchini and potatoes, add 1½ teaspoons salt. Mix everything together with your hands.
Line a large baking sheet with parchment paper. Use your hands to form small cylinders with the mixture, using about 1 Tbsp per zucchini tot (or use 2 Tbsp to make larger ones). Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.
Brush the top of each zucchini tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until browned a crispy, about 30 minutes flipping halfway though. Serve with ketchup or dip.
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Quick tip: This recipe makes about 40 delicious zucchini tater tots.