Summer garden-fresh zucchini meets classic potato comfort in this simple recipe. It is 5pm and you need a healthy snack fast. These Baked Zucchini Potato Tots are the perfect solution for busy afternoons.
They are crispy on the outside and tender inside. Your kids will never know they are eating vegetables! These little bites deliver a satisfying crunch without any deep frying.
Why You’ll Love This Recipe
This recipe is a total healthy reset for your snack game. You get the familiar comfort of a tater tot with added nutrients. It is budget-friendly and uses simple ingredients you likely already have.
These tots are perfect for summer picnics or as a quick side. They feel like a treat but are actually quite light. You will love how easy and quick they are to prepare.
Simple Method
Making these is much easier than you might think. You just shred, squeeze, and mix your ingredients together. The secret is removing all the moisture from the vegetables first. This ensures your tots stay extra crispy in the oven.
Simple Ingredients
These tots rely on fresh seasonal produce and basic pantry staples.
- 2 cups shredded zucchini, moisture squeezed dry
- 2 cups peeled and shredded russet potato, rinsed and squeezed dry
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
Step-by-Step
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Place the shredded zucchini and shredded potato in a clean kitchen towel and squeeze forcefully to remove all excess liquid.
- In a large mixing bowl, combine the dried zucchini, dried potato, beaten egg, breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- Mix thoroughly until the ingredients are evenly distributed and the mixture holds together when pressed.
- Scoop 1 tablespoon of the mixture and compress it into a small cylinder shape using your hands.
- Arrange the tots on the prepared baking sheet with at least 1 inch of space between each.
- Lightly brush the tops of the tots with olive oil or spray with a non-stick cooking oil.
- Bake for 25 minutes, flipping the tots halfway through the duration, until the exterior is golden brown and crispy.
- Remove from the oven and let rest for 3 minutes before serving.
Best Ways to Enjoy It
Serve these warm right off the baking tray. They pair beautifully with a side of cool ranch dressing. You could also try a spicy ketchup for a little kick. Your family will ask for seconds every time you make them.
Keep It Fresh
Store any leftover tots in an airtight container. They will stay fresh in the fridge for three days. To regain that crunch, reheat them in the oven. A quick 10 minutes at 350°F works perfectly. Make-ahead batches also freeze quite well for later.
Recipe Tips
- Squeeze the vegetables until no water remains for maximum crunch.
- Don’t skip the parchment paper to prevent sticking.
- Use a cookie scoop for perfectly even tot sizes.
- Brush with olive oil for a beautiful golden finish.
- Flip them halfway through for even browning on both sides.
- Add a pinch of smoked paprika for a smoky depth.
- Double the batch for summer gatherings or potlucks.
Ways to Switch It Up
- Swap panko for gluten-free crumbs for a dietary friendly option.
- Add finely chopped fresh parsley for a garden-fresh flavor.
- Use sharp cheddar instead of Parmesan for a bolder taste.
Common Questions
Can I make these ahead of time?
Yes, you can shape the tots and chill them. Bake them right before you are ready to eat. This is great for stress-free entertaining.
Why are my tots falling apart?
This usually happens if the mixture is too wet. Make sure to squeeze the zucchini and potatoes very dry. The egg and cheese will then bind them perfectly.
Will kids really eat these?
Absolutely! They look and feel just like regular tater tots. They are a picky-eater friendly way to serve more veggies.
I hope these little bites bring a smile to your table. They are such a fun way to enjoy fresh summer produce. Give them a try and enjoy every crispy bite!
— Lidia
Baked Zucchini Potato Tots
Ingredients
- 2 cups shredded zucchini, moisture squeezed dry
- 2 cups peeled and shredded russet potato, rinsed and squeezed dry
- 1 large egg , beaten
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Place the shredded zucchini and shredded potato in a clean kitchen towel and squeeze forcefully to remove all excess liquid.
- In a large mixing bowl, combine the dried zucchini, dried potato, beaten egg, breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- Mix thoroughly until the ingredients are evenly distributed and the mixture holds together when pressed.
- Scoop 1 tablespoon of the mixture and compress it into a small cylinder shape using your hands.
- Arrange the tots on the prepared baking sheet with at least 1 inch of space between each.
- Lightly brush the tops of the tots with olive oil or spray with a non-stick cooking oil.
- Bake for 25 minutes, flipping the tots halfway through the duration, until the exterior is golden brown and crispy.
- Remove from the oven and let rest for 3 minutes before serving.
