Baked Zucchini Tater Tots


(makes close to 50 small tots)

  • 2 small to medium sized russet potatoes chopped
  • 1 large zucchini, grated
  • 1/2 tsp of garlic powder
  • 1/2 tsp of onion powder
  • generous amounts of s&p
  • 1/4 cup of gluten free flour for forming/rolling
  • 1/2 TBS of olive oil for baking

Preheat the oven to 425 degrees. Boil water for your chopped potatoes (you can peel potatoes for better texture, but leaving skin on provides more nutrients). Place potatoes in water, turn stove down to medium-high and cook until they are soft- don't over cook. Drain and let cool for up to 30 min, then mash in a bowl with an immersion blender or with a food processor. 

Cut the ends off your zucchini and shred through the large holes of grater. Mix zucchini in with the mashed potatoes, garlic powder, onion powder, and s&p until everything is combined.

Grease a baking dish or tray with olive oil and set aside. Place gluten free flour in a bowl, grab a small pinch of your mixture, dip in flour, and roll into a small ball in your hands (about the size of a quarter). Place on greased pan and pinch sides so it forms the cylinder shape of a tater tot.

Once all of the tots are placed on the pan, lightly brush the tops with more oil and put in the oven for 30 min- turning over halfway through.

Serve warm with ketchup or garlic aioli* for dipping.

*Garlic Aioli:

  • 2 TBS of Veganaise
  • Squeeze of 1 slice of lemon
  • 1/4 tsp of garlic powder, or fresh grated garlic

Mix in a bowl and serve fresh as a dipping sauce.

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