These Homemade Zucchini Tater Tots are the perfect tasty bite. It’s easy to make, family friendly and better and healthier than store bought tater tots.
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It’s the Summer and the schedule is hectic. Which makes eating on the run a must. In comes these Homemade Zucchini Tater Tots. I love these cute little bits of deliciousness. It’s pretty healthy and super family friendly. We’re on the move a lot this Summer and hand-held food is a must. Especially, on road trips. We always try to pack healthy snacks when we are on the road and I’ve had these tater tots on my list of must makes.
So I was super excited to come across Nagi’s zucchini tater tot recipe on Recipe Tin Eats. I love her recipes. She was also one of the first food bloggers whose words made me believe I could do this food blogging thing. Appreciate her, and especially this zucchini tater tot recipe. Of course, you know me so I did change the recipe a bit to make it work for my family.
This zucchini tater tot recipe is a bit more Italian than Greek. For my littles swapped out feta for mozzarella and serve it with marinara sauce. Yum. The little love to dip so this is perfect for them. These homemade zucchini tater tots are so much better from scratch. No more store bought frozen tots for us. If it comes out the freezer it’ll be homemade. You can double the recipe and pop the second batch of zucchini tater tots in the freezer.
Recipe Notes: To freeze transfer cook and cooled tater tots to an airtight container or ziplock bag. Freeze up to 1 month. To reheat, preheat oven at 400 degrees F and bake until heated through 15 -17 minutes.
Homemade Zucchini Tater Tots
Makes about 40 Tater Tots
- 1 pound zucchini
- 1/4 teaspoon salt
- 1/2 cup panko breadcrumbs
- 1/2 cup italian breadcrumbs
- 2 eggs, lightly beaten
- 1/2 teaspoon onion powder
- 1/2 cup parmesan, shredded
- 6 ounces mozzarella cheese, shredded
- 1 tablespoon oregano, chopped
Tools: large bowl, strainer, baking sheet
Preheat oven to 400 degrees F.
Grate zucchini and place in a large strainer layered with paper towels.
Sprinkle 1/4 teaspoon of salt, toss with your fingers and leave to sweat for 30 minutes.
Squeeze out excess water and handful at a time and place zucchini in a bowl.
In a medium bowl combine breadcrumbs, eggs, onion powder, cheese, oregano, and flour.
Mix shredded zucchini into the breadcrumb mixture.
Spray baking sheet with oil.
Using a tablespoon scoop a heap of tater tot mixture into your hands and shape into a cylinder.
Place cylinder on an oiled baking sheet. Spray all once finished.
Bake for about 15 minutes or until golden brown and crunchy.
Flip tater tots and bake for an additional 5 to 7 minutes and allow the other side to brown.
We served these delicious Homemade Zucchini Tater Tots with some chicken fingers. If you’re looking for a total vegetarian meal you might want to make it a serve it with a Sweet Potato Black Bean Burger. Yum. Healthy, kid-friendly comfort food. And you thought it wasn’t possible.
What will you serve with your tater tots? When you make this recipe don’t forget to send me a pic. I love food pics.