Make Tater Tots with Zucchini and yellow squash!
Chances are you’ve got lots of zucchini and squash this season…or you surely have a neighbor who does. We’ve shared a great list of zucchini recipes here chuck full of recipe ideas to put all that zucchini and squash to good use, and I have one more for you: zucchini and squash tater tots! That’s right…tater tots that are homemade and delicious not to mention that they are baked and not fried! My family loved these and I’m excited to make them again.
This was a first time to make tater tots from scratch, and now I’m wondering why I’ve waited so long! They’re so good! Here’s what you need to make these: 4 potatoes / 1 large zucchini / 1 yellow squash. You could try adding different veggies too if you’re feeling adventurous.
We made a little video so you can see How To make them:
Zucchini and Squash Tater tots
Make TaterTots with zucchini and yellow squash.
- 4 large russet potatoes peeled and quartered
- 1 large zucchini shredded
- 1 large yellow squash shredded with the center removed
- 1½ teaspoons salt plus more for the garnish
- olive oil
Preheat your oven to 425.
Place peeled quartered potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes until fork tender.
Remove the potatoes from the water to cool enough to handle. You will want them to still be warm.
Grate the zucchini and squash on the large side of a grater.
In a clean dish towel, squeeze out the excess liquid of the zucchini and squash.
Grate the potatoes and add them into the bowl with the grated zucchini and squash.
Sprinkle with the 1½ teaspoons of salt.
Use a potato masher to help mix everything together.
Line a large cookie sheet with parchment paper.
Use your hands to form mixture into small tater tot shapes, about 1 tablespoon of mixture per tater tot.
Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.
Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt.
Bake tater tots until browned on a few sides and crispy, about 40 minutes flipping them halfway though.
Serve with ketchup.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
A little dip in ketchup and you’ll be fighting for the last one!
I hope this gives you one more idea to put all that delicious zucchini to good use.
*recipe adapted from She Likes Food