Description
If you're in the mood for a snack that's both comforting and nutritious, look no further than these Zucchini Tater Tots. They're delightfully crispy on the outside while remaining cheesy and tender on the inside, offering a healthier twist on a classic favorite.
Ingredients
Scale
- 2 cups grated zucchini (yield 1 cup after squeezing)
- 1 large egg
- ½ cup shredded cheddar cheese
- ½ cup panko breadcrumbs
- 1 tsp Italian seasoning
- ¼ tsp onion powder
- Salt and pepper, to taste
- Ketchup or dip of choice (optional, for serving)
Instructions
- Begin by preheating your oven to 400°F (200°C). Take a baking sheet and line it with parchment paper for easy cleanup. This ensures the tots won't stick to the pan and makes them easier to turn and remove once baked.
- Grate the zucchini using a box grater. Once grated, wrap it in a clean towel or cheesecloth and squeeze firmly over the sink to remove as much liquid as possible. This step is crucial for achieving the right texture, as excess moisture can make the tots soggy instead of crispy.
- In a mixing bowl, combine the shredded zucchini, egg, cheddar cheese, breadcrumbs, Italian seasoning, onion powder, salt, and pepper. Mix until everything is fully incorporated, and the mixture is cohesive and sticky enough to shape.
- Using a tablespoon, scoop portions of the mixture and roll them into small ovals, resembling classic tater tots. Arrange them evenly on your prepared baking sheet, ensuring they have enough space to crisp up properly.
- Place the baking sheet in the preheated oven and bake for 25–30 minutes. Remember to flip the tots halfway through the cooking time to ensure each side becomes golden brown and crispy. Once done, they should be warm and ready to serve with your preferred dipping sauce.
Notes
Ensure the zucchini is thoroughly squeezed to avoid excess moisture. Panko breadcrumbs are ideal for a lighter, crunchier texture.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Snack
Nutrition
- Calories: Approximately 90 kcal per tot
- Sodium: 150 mg per tot depending on salt used
- Protein: About 4 g per tot