These Zucchini Tater Tots are made with just 4 simple ingredients! They’re baked to crispy perfection and packed with zucchini. Great for a side dish or snack!
I think we all can agree that tater tots are the best use of potatoes in the world! They are crispy, salty and if you make homemade tater tots, like these Zucchini Tater Tots, you can put a bunch of awesome flavors into them. My first experience with homemade tater tots was with these smoked gouda and green apple tater tots I made last year. They were some of the best tater tots I’ve ever eaten and much easier to make than I had expected.
I’ve seen tater tots made many times on the Food Network and a lot of times they add extra things like eggs and breadcrumbs, but I’ve found that those additions aren’t really necessary.
Zucchini Tater Tot Recipe Ingredients
- Potatoes – I like to use russet potatoes when making homemade tater tots. Any potato would work but I like to use russet because they are more starchy than some other potatoes, which allows them to hold together better and they have the most neutral flavor of all the potatoes.
- Zucchini – They sell zucchini in most stores year round but if you grown your own zucchini during the summer, this would be a great recipe for those big ones!
- Salt – I use salt to taste in this recipe. You can add as much or as little as you like.
- Olive Oil – I just use a little bit of olive oil to brush on the tops of the tater tots before baking. You could also use a cooking spray.
How To Make Homemade Tater Tots
There are a few steps to this tater tot recipe but they’re all easy!
- Start by par-boiling your potatoes. I keep the skin on and boil them until they’re just fork tender but still have a little bit of give in the middle. This will allow you to be able to grate the potato without it completely turning to mush.
- Once you’ve boiled your potatoes let them sit until they’re cool enough to handle. Use your hands to carefully remove the skin of the potato. It should come off easily once they’ve been boiled.
- Grate the potatoes on the large side of a box grater and add the grated potato to a large bowl.
- Next, grate the zucchini on the large side of a box grater. Place all grated zucchini into a clean dish towel and place over a bowl. Squeeze the zucchini until you’ve gotten as much water as you can out and add the zucchini to the bowl with the potatoes.
- Use your hands to mix everything together and try to make sure it’s evenly mixed. Add salt, to taste and mix again. Use your hands to form the potato mixture into little cylinders and place on a baking sheet lined with parchment paper. If you want, you can spray the parchment paper with a little cooking spray.
- Place the tray in the freezer for at least 10 minutes and then brush the top of each tot with a small amount of olive oil and sprinkle with salt. Bake tots until golden brown, flipping once, about 30 minutes. Enjoy!
Zucchini Tater Tot Recipe Frequently Asked Questions
- Is this recipe vegan? Yes!
- Is this recipe gluten free? Yes!
- Can I use sweet potato instead of regular potato? Yes, I actually have a Sweet Potato Tot Recipe on the blog!
- My tater tots didn’t form at all until cylinders, what did I do wrong? I’m not sure as I wasn’t in the kitchen with you, but there’s a possibility that you didn’t cook the potatoes long enough, or that you used a type of potato other than russet. It’s also possible you didn’t squeeze all the water out of the zucchini.
- Can I add extra seasonings to the zucchini tater tots besides salt? Of course, add any kind of seasonings you like!
- Can I prep these ahead of time and bake later? Yes, you can freeze them until ready to bake or chill them in the refrigerator.
- Can I freeze them for a long period of time? Yes, I would recommend freezing them on a sheet pan until completely frozen and then you can add them to a freezer bag together and freeze up to 3 months.
Have a question that I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Delicious Zucchini Recipes?
The Best Roasted Zucchini Recipe
Lower Carb Zucchini Noodle Spaghetti Bake
30 Minute Orange Ginger Zucchini Noodles
SEE EXACTLY HOW I MAKE THESE ZUCCHINI TATER TOTS BELOW!
4 Ingredient Zucchini Tater Tots
- Total Time: 1 hour 15 minutes
- Yield: 40 1x
- Diet: Vegan
Description
These Zucchini Tater Tots only have 4 ingredients! They’re easy to make and great for a healthy side dish or snack.
Ingredients
- 3 large russet potatoes, peeled
- 2 zucchinis, about 2–3 cups shredded
- 1 1/2 teaspoons salt, plus more for sprinkling on top
- Olive oil
Instructions
- Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still have some give in the middle. Drain water and let potatoes cool until they are comfortable to handle. You want them to still be warm.
- Preheat oven to 425 degrees Fahrenheit. Grate potatoes on the large side of a box grater and put into a large bowl. Grate each zucchini and squeeze out the liquid using a clean dishtowel. Place grated zucchini into the bowl with the potatoes and add 1 1/2 teaspoons salt. Use your hands to mix everything together.
- Line a large cookie sheet with parchment paper. Use your hands to form small cylinders with the mixture. Use about 1 tablespoon per tater tot. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.
- Brush the top of each tater 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 if desired.
Notes
Recipe makes approximately 40 tater tots.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Side, Gluten Free, Vegan
- Method: Oven, Stovetop
- Cuisine: American
Brilliant! What kid wouldn’t go for this?? Heck, what adult wouldn’t go for it? 😉
Haha, I was going to say, there aren’t any kids in my house but the tater tots are all gone!
These look incredible, Izzy! Tater tots are everyone’s favorite including mine 🙂 I love that you added zucchini in here and only 4 ingredients? I can’t wait to make these!
Thanks Kelly! Aren’t they just the best!? You should totally make them 🙂
That is a great idea! Do you mind if I try this recipe and write about it in my blog? I would provide a link to your blog, of course!
Hi Lauren! Thanks! Yeah, that would be great, I just ask that you don’t post the full recipe. 🙂
Wow, these look amazing!!! Only one question for you. About how much zucchini do you think this takes in like a cup sized measurement? I ask because my zucchinis are ginormous! ha ha ha I didn’t realize that they were behind the leaves and they didn’t get picked til they were like 18 inches long and 4 inches wide. So I obviously don’t want to use 2 of those. When you grate it down how many cups equals your 2 zucchinis?
haha, good question Laura! I will add that to the recipe! I would say about 2-3 cups of shredded zucchini would be good. That is awesome that you grew such huge ones! 🙂
What a great idea! I have definitely got to give this healthier recipe a try 🙂 Pinning!
Thanks, Medha!
Potato tater tots were my favourite childhood snack ever.. and you definitely have reminded me how much I love them. I think a zucchini version is such a fabulous and healthy idea too – it’s great how they are baked!
Mine too! I think they might still be, haha!
These are so fun, Izzy! What a great idea to combine zucchini and potatoes. Great way to use up extra zucchini too!
Thanks, Geraldine! A really delicious way to use up that zucchini 🙂
This is such a great idea! They look delicious and so cute! I guess I’m going to have to buy some zucchini now.
Thanks Melissa! You totally should! I just finished the leftovers off tonight and I already want to make more 🙂
Tator tots are definitely a good use for potatoes! I love that you added zucchini in these too, that means you can eat more 😉 These really look fantastic, Izzy!
They so are, Danielle! You really can eat more, at least that is what I told myself as I shoveled them all in my mouth, haha 🙂
Question! Can i prep the the tots, bake them an hour later?? Or, do the whole thing, then reheat when company comes.?? thanks!
Hi Shelby, so sorry for the delayed reply, I would out of town. If you’re still wondering, Yes, you can most definitely prep the tots and bake them later. I would recommend prepping ahead rather than re-heating if you have time 🙂
These look delicious Izzy!…and so healthy! Potatoes are one of my favorite foods, so I’ll have to give these a try (and I’m sure my daughters would love them, especially with ketchup, lol). 🙂
Thanks Lauren! Potatoes are one of my favorite foods too! I could eat them everyday! I think you girls would love them 🙂
Tater totttsssss. Who doesn’t love them? I love that you snuck some zucchini into these tots; they look fantastic!
I can’t imagine how anyone would ever not like them! Thanks Kelly 🙂
I’m always looking for ways to get more veggies in my diet, so love this take on tater tots!!
Thanks Kathryn! These tater tots are the best way to get more veggies in 🙂
LOVEEEEE me some tater tots! Especially when they’re homemade, so I’m pretty sure I could down this entire batch!
Me too, Nicole!! There is a good chance that I downed the entire batch all by myself… haha 🙂
How CUTE are these tots?! It’s been forever since I’ve had a tater tot and I can really get on board with this zucchini version. 4 ingredients? Woman after my own heart 🙂
You need to get some tater tots in your life asap!! You won’t regret it 🙂
Ah! I love these, Izzy! I could easily polish off all of these tots, and these are going on my must make list! 🙂
Warning: they are not hard to polish off at all, haha! I ate them all myself 🙂 I think your kids would love these too!
Do you think these would work the same with sweet potatoes? Have one in the fridge I need to use.
Hi Anita, I haven’t ever made sweet potato tots before so I can’t say for sure if it would work without tweaking anything, but you could definitely try it! Regular potatoes are a little more starchy which helps the tots stay together, so if they don’t seem to be staying together you could always add an egg or some melted cheese if you eat those things. 🙂
Ok wait, whaaa?! Only 4 ingredients in these tots?! My mind is blown and my tastebuds are CRAVING these right now! I mean, they’re beyond adorbs, Izzy! What a perfect way to use up all the summer zucchini that I still have!
You will need to make a quadruple batch for your whole family! Or just hide in the closet and eat them all, haha! Thanks so much, Sarah 🙂
Okay – so perhaps you could start a cactus garden and grow prickly pear and lots of jalapeños? I’ve got to make these, Izzy! I am one with lots of zucchini comin in from my CSA – as well as potatoes! It’s perfect! I can see why they would hold up well due to the starch from the potatoes and moisture from the zucchini. These look delicious! Can’t wait to give em a go!
My husband is obsessed with growing cactus! Our yard is filled, haha! These tots would be the perfect way to enjoy your zucchini, Traci!
How many calories and carbs? I’m excited to try!
I Sarah, I don’t have that info right now but I’ll try to get it soon!
These are genius, Izzy! I can’t get over how simple they are too. I can’t wait to give them a try!
Thanks Sarah! You totally need to give them a try! They are so easy to make and are much better than the frozen ones 🙂
These zucchini tots look fantastic, Izzy! I love your creativity. Tater tots are my favorite and always remind me of my childhood. I will definitely have to try this zucchini version. So fun!
Thank you so much, Gayle! I hadn’t eaten them in a while but now I want to make them every week! I think you would love these, Gayle 🙂
hello izzy,
greetings from germany here. they looked so tasty that i had to make them – sadly, your temperature seems to be horribly wrong! 425°F = 220°C and after just 20min they turned black and started to taste onlymore burned, like charcoal! i’m very curious if u used upper-under-heat or circulating-air on the oven, tho in both cases i do highly recommend 150-180°C along with upper-under-heat. besides of that, it’s also nice to make this recipe with bell peppers (red paprika; goddamn, every1 in the world says paprika, u americans should really start to do so too) and my next ones will be made with onions and some gardenweeds. besides of this, “nutmeg” is ALWAYS a GREAT addition in any sort of potatodough! 🙂
Hi! I’m sorry the temperature didn’t work out for your, but it’s the temperature I always use so I don’t think it is wrong. Everyone’s oven is a little bit different so maybe yours tends to be on the hotter side?
I had the same problem as Andi. Luckily, I checked the tots when they were 15 minutes before done. At that point, I turned the oven temperature down and flipped them over, which wasn’t easy, they were sticking to the parchment paper. It was a little salty for my taste, next time I’ll use less salt. 1 1/2 tsp of salt, then brush with olive oil and sprinkle on top after set —that’s what the recipe call for, it was too much salt for my taste.
Can u bake them n then freeze for later time to eat
Definitely! I’d just recommend laying them out on a tray to do an initial freeze so they don’t all stick to each other when you pack them together 🙂