Zucchini Tots

 

Tater tots are on most kids favorite foods list, but honestly – they just aren’t the healthiest option.  This recipes takes the flavors of the classic tater tots & infuses that flavor into a much healthier alternative – shredded zucchini. Zucchini is a mild vegetable, and takes on the flavors of whatever you pair with it, making it the perfect substitution when making a healthier tot for your tot.


Adults will love these too, especially when paired with my chipotle ranch sauce.  I created a lightened up version of my delectable sauce though for pairing with this recipe.  So, you can choose to serve it with the original chipotle ranch sauce, the new lightened up version, or heck – don’t use it at all and just pull out the ketchup, or whatever else you like to dip your tots in!

Taking care to press the zucchini mixture down in your mini muffin tins makes them nice & crispy – because no one likes a soggy tot.  Unless you’re weird, which is still ok – because I never make any claims to be normal myself – or sane. -wink-

Feel free to experiment with this recipe a little too.  Like the spice?  Add some cayenne.  Love garlic?  Add more!  Don’t like cheddar? Use another cheese! Customize it for your tastes, you won’t hurt my feelings any.

I have made these for many years now, and not trying to toot my own horn or anything – but they’re awesome.  I actually would much rather have a helping of these than tater tots. You won’t even know these are made with zucchini, so serve them up to your kiddos and sneak those veggies into them.  Don’t worry, your secret is safe with me. 


Zucchini Tots

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 24 tots

Zucchini Tots

Ingredients

  • 1 cup shredded, peeled zucchini (about 2 zucchinis)
  • 1 small onion, diced
  • 1 egg
  • 1/4 Italian seasoned bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • paprika to garnish

Instructions

Preheat your oven to 425 degrees.

In a large bowl, combine the first 8 ingredients. Spray 24 mini muffin cups with non-stick cooking spray. Using a small spoon, evenly distribute the zucchini mixture among the cups – filling about halfway & pressing the mixture down a little with the back of the spoon. Sprinkle with paprika.

Bake for 20 minutes.

MrsHappyHomemaker

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Authored by: Crystal Light Faulkner
  • Kathy E.

    I just made these and they are really yummy. Thank you for sharing

  • http://profile.yahoo.com/A5UG3CSBGTMITRFSFLO3WJLNWQ MadMommaof3

    how do you shred a zucchini ? with a veg peeler or what?

    • neon zebra

      use a cheese shredder it works wonders just not the tiny sized one. or you can use a food prosseser

  • Barbara

    Is it 1/4 cup bread crumbs? The recipe only said 1/4 Italian seasoned bread crumbs.

    • http://MrsHappyHomemaker.com/ Crystal

      They are bread crumbs, I prefer the seasoned variety but you can use plain as well.

      • Maggie

        I believe Barbara was asking for the amount of breadcrumbs.

        • http://MrsHappyHomemaker.com/ Crystal

          I see that now – I’m not sure what in the world I was thinking 3 months ago. Geez, lol. Yes, 1/4 cup.

  • katyookha

    Is it 1/4 cup of bread crumbs or 1/4 Tablespoon?

  • Lindsay

    Is there a substitute for breadcrumbs? We eat gluten free and I can make my own, but it is time consuming. IS there is another binder you suggest?

    • http://MrsHappyHomemaker.com/ Crystal

      You could use gluten free pretzels, almond meal, or gluten free rice chex. Hope this helps!

  • Sam

    These made an amazing dinner tonight. I used yellow squash and no paprika. Props to you!

gn