Zucchini and Squash Tater tots

Make TaterTots with zucchini and yellow squash.

Author Kami -


  • 4 large russet potatoes peeled and quartered
  • 1 large zucchini shredded
  • 1 large yellow squash shredded with the center removed
  • teaspoons salt plus more for the garnish
  • olive oil


  1. Preheat your oven to 425.
  2. Place peeled quartered potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes until fork tender.
  3. Remove the potatoes from the water to cool enough to handle. You will want them to still be warm.
  4. Grate the zucchini and squash on the large side of a grater.
  5. In a clean dish towel, squeeze out the excess liquid of the zucchini and squash.
  6. Grate the potatoes and add them into the bowl with the grated zucchini and squash.
  7. Sprinkle with the 1½ teaspoons of salt.
  8. Use a potato masher to help mix everything together.
  9. Line a large cookie sheet with parchment paper.
  10. Use your hands to form mixture into small tater tot shapes, about 1 tablespoon of mixture per tater tot.
  11. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.
  12. Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt.
  13. Bake tater tots until browned on a few sides and crispy, about 40 minutes flipping them halfway though.
  14. Serve with ketchup.