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Golden brown baked zucchini potato tots arranged on a baking sheet

Baked Zucchini Potato Tots

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 180 kcal

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.