These Zucchini Tater Tots are made with just 4 simple ingredients! They’re baked to crispy perfection and packed with zucchini. Great for a side dish or snack!
I think we all can agree that tater tots are the best use of potatoes in the world! They are crispy, salty and if you make homemade tater tots, like these Zucchini Tater Tots, you can put a bunch of awesome flavors into them. My first experience with homemade tater tots was with these smoked gouda and green apple tater tots I made last year. They were some of the best tater tots I’ve ever eaten and much easier to make than I had expected.
I’ve seen tater tots made many times on the Food Network and a lot of times they add extra things like eggs and breadcrumbs, but I’ve found that those additions aren’t really necessary.
Zucchini Tater Tot Recipe Ingredients
- Potatoes – I like to use russet potatoes when making homemade tater tots. Any potato would work but I like to use russet because they are more starchy than some other potatoes, which allows them to hold together better and they have the most neutral flavor of all the potatoes.
- Zucchini – They sell zucchini in most stores year round but if you grown your own zucchini during the summer, this would be a great recipe for those big ones!
- Salt – I use salt to taste in this recipe. You can add as much or as little as you like.
- Olive Oil – I just use a little bit of olive oil to brush on the tops of the tater tots before baking. You could also use a cooking spray.
How To Make Homemade Tater Tots
There are a few steps to this tater tot recipe but they’re all easy!
- Start by par-boiling your potatoes. I keep the skin on and boil them until they’re just fork tender but still have a little bit of give in the middle. This will allow you to be able to grate the potato without it completely turning to mush.
- Once you’ve boiled your potatoes let them sit until they’re cool enough to handle. Use your hands to carefully remove the skin of the potato. It should come off easily once they’ve been boiled.
- Grate the potatoes on the large side of a box grater and add the grated potato to a large bowl.
- Next, grate the zucchini on the large side of a box grater. Place all grated zucchini into a clean dish towel and place over a bowl. Squeeze the zucchini until you’ve gotten as much water as you can out and add the zucchini to the bowl with the potatoes.
- Use your hands to mix everything together and try to make sure it’s evenly mixed. Add salt, to taste and mix again. Use your hands to form the potato mixture into little cylinders and place on a baking sheet lined with parchment paper. If you want, you can spray the parchment paper with a little cooking spray.
- Place the tray in the freezer for at least 10 minutes and then brush the top of each tot with a small amount of olive oil and sprinkle with salt. Bake tots until golden brown, flipping once, about 30 minutes. Enjoy!
Zucchini Tater Tot Recipe Frequently Asked Questions
- Is this recipe vegan? Yes!
- Is this recipe gluten free? Yes!
- Can I use sweet potato instead of regular potato? Yes, I actually have a Sweet Potato Tot Recipe on the blog!
- My tater tots didn’t form at all until cylinders, what did I do wrong? I’m not sure as I wasn’t in the kitchen with you, but there’s a possibility that you didn’t cook the potatoes long enough, or that you used a type of potato other than russet. It’s also possible you didn’t squeeze all the water out of the zucchini.
- Can I add extra seasonings to the zucchini tater tots besides salt? Of course, add any kind of seasonings you like!
- Can I prep these ahead of time and bake later? Yes, you can freeze them until ready to bake or chill them in the refrigerator.
- Can I freeze them for a long period of time? Yes, I would recommend freezing them on a sheet pan until completely frozen and then you can add them to a freezer bag together and freeze up to 3 months.
Have a question that I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Delicious Zucchini Recipes?
The Best Roasted Zucchini Recipe
Lower Carb Zucchini Noodle Spaghetti Bake
30 Minute Orange Ginger Zucchini Noodles
SEE EXACTLY HOW I MAKE THESE ZUCCHINI TATER TOTS BELOW!
4 Ingredient Zucchini Tater Tots
- Total Time: 1 hour 15 minutes
- Yield: 40 1x
- Diet: Vegan
Description
These Zucchini Tater Tots only have 4 ingredients! They’re easy to make and great for a healthy side dish or snack.
Ingredients
- 3 large russet potatoes, peeled
- 2 zucchinis, about 2–3 cups shredded
- 1 1/2 teaspoons salt, plus more for sprinkling on top
- Olive oil
Instructions
- Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still have some give in the middle. Drain water and let potatoes cool until they are comfortable to handle. You want them to still be warm.
- Preheat oven to 425 degrees Fahrenheit. Grate potatoes on the large side of a box grater and put into a large bowl. Grate each zucchini and squeeze out the liquid using a clean dishtowel. Place grated zucchini into the bowl with the potatoes and add 1 1/2 teaspoons salt. Use your hands to mix everything together.
- Line a large cookie sheet with parchment paper. Use your hands to form small cylinders with the mixture. Use about 1 tablespoon 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 a crispy, about 30 minutes flipping halfway though. Serve with ketchup if desired.
Notes
Recipe makes approximately 40 tater tots.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Side, Gluten Free, Vegan
- Method: Oven, Stovetop
- Cuisine: American
Gayle @ Pumpkin 'N Spice says
These zucchini tots look fantastic, Izzy! I love your creativity. Tater tots are my favorite and always remind me of my childhood. I will definitely have to try this zucchini version. So fun!
She Likes Food says
Thank you so much, Gayle! I hadn’t eaten them in a while but now I want to make them every week! I think you would love these, Gayle 🙂
andi says
hello izzy,
greetings from germany here. they looked so tasty that i had to make them – sadly, your temperature seems to be horribly wrong! 425°F = 220°C and after just 20min they turned black and started to taste onlymore burned, like charcoal! i’m very curious if u used upper-under-heat or circulating-air on the oven, tho in both cases i do highly recommend 150-180°C along with upper-under-heat. besides of that, it’s also nice to make this recipe with bell peppers (red paprika; goddamn, every1 in the world says paprika, u americans should really start to do so too) and my next ones will be made with onions and some gardenweeds. besides of this, “nutmeg” is ALWAYS a GREAT addition in any sort of potatodough! 🙂
She Likes Food says
Hi! I’m sorry the temperature didn’t work out for your, but it’s the temperature I always use so I don’t think it is wrong. Everyone’s oven is a little bit different so maybe yours tends to be on the hotter side?
Monica says
I had the same problem as Andi. Luckily, I checked the tots when they were 15 minutes before done. At that point, I turned the oven temperature down and flipped them over, which wasn’t easy, they were sticking to the parchment paper. It was a little salty for my taste, next time I’ll use less salt. 1 1/2 tsp of salt, then brush with olive oil and sprinkle on top after set —that’s what the recipe call for, it was too much salt for my taste.
Carol says
Can u bake them n then freeze for later time to eat
She Likes Food says
Definitely! I’d just recommend laying them out on a tray to do an initial freeze so they don’t all stick to each other when you pack them together 🙂
Sarah @ Making Thyme for Health says
These are genius, Izzy! I can’t get over how simple they are too. I can’t wait to give them a try!
She Likes Food says
Thanks Sarah! You totally need to give them a try! They are so easy to make and are much better than the frozen ones 🙂
Traci | Vanilla And Bean says
Okay – so perhaps you could start a cactus garden and grow prickly pear and lots of jalapeños? I’ve got to make these, Izzy! I am one with lots of zucchini comin in from my CSA – as well as potatoes! It’s perfect! I can see why they would hold up well due to the starch from the potatoes and moisture from the zucchini. These look delicious! Can’t wait to give em a go!
She Likes Food says
My husband is obsessed with growing cactus! Our yard is filled, haha! These tots would be the perfect way to enjoy your zucchini, Traci!
Sarah says
How many calories and carbs? I’m excited to try!
She Likes Food says
I Sarah, I don’t have that info right now but I’ll try to get it soon!
Sarah @Whole and Heavenly Oven says
Ok wait, whaaa?! Only 4 ingredients in these tots?! My mind is blown and my tastebuds are CRAVING these right now! I mean, they’re beyond adorbs, Izzy! What a perfect way to use up all the summer zucchini that I still have!
She Likes Food says
You will need to make a quadruple batch for your whole family! Or just hide in the closet and eat them all, haha! Thanks so much, Sarah 🙂
Anita says
Do you think these would work the same with sweet potatoes? Have one in the fridge I need to use.
She Likes Food says
Hi Anita, I haven’t ever made sweet potato tots before so I can’t say for sure if it would work without tweaking anything, but you could definitely try it! Regular potatoes are a little more starchy which helps the tots stay together, so if they don’t seem to be staying together you could always add an egg or some melted cheese if you eat those things. 🙂
marcie says
Ah! I love these, Izzy! I could easily polish off all of these tots, and these are going on my must make list! 🙂
She Likes Food says
Warning: they are not hard to polish off at all, haha! I ate them all myself 🙂 I think your kids would love these too!
Julia says
How CUTE are these tots?! It’s been forever since I’ve had a tater tot and I can really get on board with this zucchini version. 4 ingredients? Woman after my own heart 🙂
She Likes Food says
You need to get some tater tots in your life asap!! You won’t regret it 🙂
Nicole - Coking for Keeps says
LOVEEEEE me some tater tots! Especially when they’re homemade, so I’m pretty sure I could down this entire batch!
She Likes Food says
Me too, Nicole!! There is a good chance that I downed the entire batch all by myself… haha 🙂
Kathryn @ FoodieGirlChicago says
I’m always looking for ways to get more veggies in my diet, so love this take on tater tots!!
She Likes Food says
Thanks Kathryn! These tater tots are the best way to get more veggies in 🙂
Kelly @ Hidden Fruits and Veggies says
Tater totttsssss. Who doesn’t love them? I love that you snuck some zucchini into these tots; they look fantastic!
She Likes Food says
I can’t imagine how anyone would ever not like them! Thanks Kelly 🙂
Lauren says
These look delicious Izzy!…and so healthy! Potatoes are one of my favorite foods, so I’ll have to give these a try (and I’m sure my daughters would love them, especially with ketchup, lol). 🙂
She Likes Food says
Thanks Lauren! Potatoes are one of my favorite foods too! I could eat them everyday! I think you girls would love them 🙂
Danielle says
Tator tots are definitely a good use for potatoes! I love that you added zucchini in these too, that means you can eat more 😉 These really look fantastic, Izzy!
She Likes Food says
They so are, Danielle! You really can eat more, at least that is what I told myself as I shoveled them all in my mouth, haha 🙂
Shelby says
Question! Can i prep the the tots, bake them an hour later?? Or, do the whole thing, then reheat when company comes.?? thanks!
She Likes Food says
Hi Shelby, so sorry for the delayed reply, I would out of town. If you’re still wondering, Yes, you can most definitely prep the tots and bake them later. I would recommend prepping ahead rather than re-heating if you have time 🙂
Melissa Belanger says
This is such a great idea! They look delicious and so cute! I guess I’m going to have to buy some zucchini now.
She Likes Food says
Thanks Melissa! You totally should! I just finished the leftovers off tonight and I already want to make more 🙂
Geraldine | Green Valley Kitchen says
These are so fun, Izzy! What a great idea to combine zucchini and potatoes. Great way to use up extra zucchini too!
She Likes Food says
Thanks, Geraldine! A really delicious way to use up that zucchini 🙂
Thalia @ butter and brioche says
Potato tater tots were my favourite childhood snack ever.. and you definitely have reminded me how much I love them. I think a zucchini version is such a fabulous and healthy idea too – it’s great how they are baked!
She Likes Food says
Mine too! I think they might still be, haha!
Medha @ Whisk & Shout says
What a great idea! I have definitely got to give this healthier recipe a try 🙂 Pinning!
She Likes Food says
Thanks, Medha!
Laura says
Wow, these look amazing!!! Only one question for you. About how much zucchini do you think this takes in like a cup sized measurement? I ask because my zucchinis are ginormous! ha ha ha I didn’t realize that they were behind the leaves and they didn’t get picked til they were like 18 inches long and 4 inches wide. So I obviously don’t want to use 2 of those. When you grate it down how many cups equals your 2 zucchinis?
She Likes Food says
haha, good question Laura! I will add that to the recipe! I would say about 2-3 cups of shredded zucchini would be good. That is awesome that you grew such huge ones! 🙂
Lauren McElwain says
That is a great idea! Do you mind if I try this recipe and write about it in my blog? I would provide a link to your blog, of course!
She Likes Food says
Hi Lauren! Thanks! Yeah, that would be great, I just ask that you don’t post the full recipe. 🙂
Kelly - Life Made Sweeter says
These look incredible, Izzy! Tater tots are everyone’s favorite including mine 🙂 I love that you added zucchini in here and only 4 ingredients? I can’t wait to make these!
She Likes Food says
Thanks Kelly! Aren’t they just the best!? You should totally make them 🙂
Dena Norton says
Brilliant! What kid wouldn’t go for this?? Heck, what adult wouldn’t go for it? 😉
She Likes Food says
Haha, I was going to say, there aren’t any kids in my house but the tater tots are all gone!
Ashley | The Recipe Rebel says
Izzy these look like the best tater tots ever! I can’t believe there are just 2 main ingredients and no eggs or anything!
She Likes Food says
Thank you, Ashley!! I just ate the entire batch all by myself, ooops 🙂
Nathan says
25 year old guy who now must fend for himself in graduate school… (p.s. thanks to all the moms who make great food for their kids but do not get thanked for it.)
I made these and they turned out okay. I’ll likely make again, but it is won’t be a staple.
I suggest using some sort of non-stick pan or spray.
They taste great only thing is, obviously, this is a recipe that has very little protein in it.
With limited cooking skill it took about 2 hours to make.
She Likes Food says
Hi Nathan, did you use parchment paper when baking them? That should solve any tray sticking issues if you had them! Yes, not a lot of protein in the tater tots, but I’m not sure I would recommend making a meal out of just them, haha 🙂 They would go great as a side dish to a protein filled entree though.
Nathan says
I used wax paper. (I’m kind of new to cooking so I’m not sure if that is the same thing as parchment paper?)
I had the tots with eggs and sausage, which made for a tasty toast replacement.
She Likes Food says
Parchment paper is similar to wax paper but meant for the oven. It is great for baking things that you don’t want to stick to the pan! Wax paper isn’t meant to go in the oven, but I guess it is ok as long as it didn’t melt!
Ohhh, tater tots and eggs and sausage sound perfect together 🙂
Altay says
OMG! these look great! I might suggest a yogurt and dill dipping sauce instead for Mediterranean flare! thanks for the great and simple idea.
She Likes Food says
A dill dipping sauce would be so good! That is a great idea 🙂
Siobhan says
Hi they look yummy, just wondering do you know if they freeze well? I have a lot of zucchini/courgettes (that’s what we call them here in Ireland).
Many thanks Siobhan.
She Likes Food says
Hi Siobhan! I haven’t frozen them myself yet, mainly because I can’t keep myself from eating them, haha! But, I think they would freeze very well! Just freeze them before baking them and then throw them in the oven. They might need a little more time in the oven, but I think they would be good!
Girl in the Raw says
Hmmm… I love these! I will definitely give it a try today, I’m specially happy to see a recipe that doesn’t require flour to keep the mass glued together. Reminds me of gnocchi..
She Likes Food says
Thank you! I was excited to make a tater tot that didn’t have flour or eggs in it too! I’m so glad you like them 🙂
kathy patalsky says
Yup, I think everyone loved these on finding vegan 😉 Glad your site is back up for everyone! And thank you for submitting to FindingVegan! These look amazing!
She Likes Food says
Hi Kathy! Haha, I am glad my site is back up too! That was a pretty exciting night! Thank you so so much for sharing them! That is by far the most page views I have ever gotten in one day 🙂
Isabel @ From Cats to Cooking says
I am absolutely in LOVE with this recipe. It’s such a great idea and I have so much zucchini from my garden, it’s a great way to use it all up!
She Likes Food says
Thank you, Isabel! It is the perfect way to use up that zucchini 🙂
Julie says
These look amazing. I was wondering if you could roll the ingredients into a rope, like gnocchi, then cut into tots?
She Likes Food says
Thanks Julie! I haven’t tried that myself, but it might work! I don’t think they would stay together as well as gnocchi does though, so it might be easier to form them with your hands, it doesn’t take too long!
Natalie @ Tastes Lovely says
These are amazing Izzy! I loooove tater tots. Even more than french fries. They are my go to when I make burgers or hot dogs. I must be a kid still, haha! Can’t wait to make this zucchini version!
Natalie | Feasting on Fruit says
These are delicious and adorable all at once! I love the simplicity, I love that they’re baked, and I totally want to pick one up and dip it in a big glob of ketchup right now <3
She Likes Food says
Thank you, Natalie! I love adorable food 🙂 I just started boiling some water to make more tonight!
Brenda Knott says
Wow, those look awesome! I think I’m going to try making them with an infused olive oil! Rosemary comes to mind, but I only have garlic, mushroom & sage & basil…. Hmmmm, I think any of those would be good! Also they sound perfect for my daughter, who prefers to eat healthy, but has anxiety about eating at school. She told me last night that it might be easier if she had small pieces (like blueberries, raspberries,etc). Now I can try your recipe with all sorts of veggies & flavors!!!!!! I’m so excited, THANK YOU!!! ????????????
She Likes Food says
Hi Brenda! Making them with infused oil sounds like the best idea ever!! Rosemary would be so good! I hope your daughter loves them 🙂 Thanks so much for your comment!
Ashley says
haha yeah we tried to grow zucchini one year and it was a hugeee bust! But that’s okay, I just buy crazy amounts at the store instead!
These tots sound awesome! Love how few ingredients there are!
judy says
I have just made the tatatots and they are not looking like yours. They are too wet and not set, what have I done wrong
She Likes Food says
Hi Judy, I’m so sorry they didn’t quite turn out. Did you make sure to squeeze all of the water out of the grated zucchini before adding it to the potatoes? Did you change anything or did you go off my directions exactly?
Norma says
Could also sprinkle salt on the grated zuchini in a colander and let sit 30 min. or so to get excess water out. Rinse or just squeeze out and not add more salt to recipe.
She Likes Food says
Sure!
Sandra says
I tried this recipe yesterday on a rainy afternoon. It took hours to make between the cooking of the potato’s, grating, and cooking the very moist mixture. They also stuck to my parchment paper when I tried to flip in the middle of cooking time, as noted in recipe. These little tater tots were also too salty for my taste as mentioned in those who made them. The amount of time and so so taste will unfortunately have to put this recipe as side.
She Likes Food says
I’m sorry you didn’t enjoy it.
Leigh says
There are so amazing and just what I needed to use all of the zucchini my co-workers have given me.
And yes, they freeze well. We had to bake them for 30 minutes and I recommend that you not flip them for at least 15 minutes, because when I tried initially, they were sticking to the parchment paper.
I did all the prep work yesterday during my lazy Sunday and froze them overnight on a cookie sheet covered with wax paper. We had dinner figured out last night, and needed something quick for tonight, so freezing them worked out perfectly for us. I ended up with over 50 tots, so it’s great that we could bake just enough for tonight and will still have more tots to enjoy them sometime later.
Thank you Izzy! We are so proud of all the work that you have done with this blog and we are even happier that you are sharing your amazing recipes with us.
She Likes Food says
Leigh!! This comment makes me so happy! I’m so glad you guys made them and that you loved them!! And good to know that they freeze well, although I always eat them up so fast, haha! It really means so much to me that you read along with the blog and actually make some of the recipes! That is awesome! If you and Adam come visit this winter I will cook for you!! 🙂 I hope you guys are doing well!
Natalia says
Hello!
I have just found this recipe this morning and I’m now preparing some for lunch!
I have never heard of tater tots before (I’m from Spain) but I have no doubt we’re gonna love them. We really like zucchini, so, this is a good and different way to eat.
Thanks for the idea!!!!!
She Likes Food says
Hi Natalia! Now that you have been introduced to tater tots I think you will want to eat them all the time! They are the best! I hope you enjoy them 🙂
Brian says
I take it, this isn’t a high altitude recipe? Potatoes boil a lot differently at 5,000 feet than they do at 500 and they also bake differently 🙁 We enjoyed our Failure Tot Mash Piles though… maybe cut back on the salt a bit?
She Likes Food says
Hi Brian, yeah, I live in the desert so it definitely isn’t high altitude here! If you are familiar with boiling times and oven temps at your altitude then I would just alter them to fit your needs 🙂
michelle d says
These were delicious. My teenage daughter and I loved them. I wasn’t concerned about keeping them vegan so I added just a bit of butter and sour cream. I was also too hungry to let them rest in the freezer, tossed them straight into the oven. 🙂
She Likes Food says
Hi Michelle! I’m so glad you guys liked them! The last time I made them I didn’t let them rest either because I was in such a hurry to eat them, haha!
Loryn Purvis says
These look amazing! Such a great way to sneak in something good for my two year old too. 🙂 I’ll definitely be sharing this with my readers.
She Likes Food says
I’m so glad you like them, Loryn! I hope your two year old loves them 🙂
lolly says
Are the potatoes supposed to be firm or tender in the center? “Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still have some give in the middle.” “Some give” means they DO yield to pressure but it seems like you are saying they should NOT yield to pressure. Don’t want to over or undercook them.
She Likes Food says
Hi Lolly, Sorry for the confusion! You don’t want them to be mashed potato soft, you want to be able to stick a fork into the outside, while the center is still pretty firm. You want them to be mostly cooked through, but still firm enough to hold in your hand and grate them. Does that make sense? They will cook for about 30 minutes in the oven so you don’t really have to worry too much about them being undercooked.
Melissa says
I just stumbled on this recipe and your blog. I LOVED THESE TOTS! I made them last night and they were perfect! I hate eggs and feel that most recipes with them, they overtake everything. So this was perfect! The only adjustment I made (out of laziness) was I used a food processor instead of hand grating. Worked PERFECTLY! I just pulsed until the zucchini (and then potatoes when they were done cooking) were small uniform chunks similar to the potatoes in actual tots. So easy! I also used garlic salt in place of salt to add a little something.
I definitely recommend these! I know I will be making them again!
She Likes Food says
Hi Melissa!! Yah! I’m so glad you loved them! That is a great idea to grate the potatoes in the food processor because I almost burned my hand trying to grate them when they were still hot, haha! And i bet adding garlic salt makes them taste even better! Thank you so much for your lovely comment and feedback 🙂
Alison says
Has anyone tried freezing these in bulk for cooking at a later time? I have a LOT of potatoes and zucchini this year and my girls love tater tots! It would be fantastic to do up an army’s worth and freeze them!
She Likes Food says
Hi Alison, I haven’t frozen them myself, but one of the commenters a few weeks ago said that she froze a bunch and cooked them a few days later and it worked great!
Caryn says
hi there, was wondering if you could tell me in weight how much potato? I need to sub the potatoes and the ones I’ve got are on the small side.
Caryn says
also, is the 2-3 cups of zucchini before or after squeezing?
She Likes Food says
Hi Caryn, with these tater tots I don’t think the measurements are super important as long as the ratio of zucchini to potato is about 1 to 3. I don’t think I weighed the potatoes before I bought them, but I would guess 1 1/2 – 2 pounds of potatoes. The zucchini measurements are before squeezing. I hope they work out for you!
Brenda says
I planned to cook these tonight. I boiled my potatoes last night, but I over boiled them. They are too mushy and soft. Is this still okay to form the tot with the zucchini? 🙁 and if not then any other suggestions to use my potatoes?
She Likes Food says
Hi Brenda! Do you mean just using the zucchini by themselves? I don’t think they would stick together if you only used zucchini, but you could try mashing the potatoes and trying to form them into tots once they have cooled!
Kelly Lauren says
Can I use sweet potatoes instead of regular potatoes? Would that taste bad?
She Likes Food says
Hi Kelly, I don’t think they would taste bad at all, but sweet potatoes aren’t as strachy as regular potatoes so I don’t think they would hold together without adding an egg and possibly some bread crumbs. But you could try it out!
monika says
This recipe looks great, and I’m going to try it. A quick question for you, though. Have you ever tried making the tots with cauliflower instead of potatoes? Do you think I could substitute the cauliflower for the potatoes and make cauli-zucchini tots? Would they stick together or would I need to add an egg or something else to have them stick? Thanks!!
She Likes Food says
Hi Monika! I haven’t tried substituting cauliflower for the potatoes myself, but I’m guessing that you would definitely have to add an egg in there to get it all to stick together. I’m sure it would taste really good though!
Andrea says
I made these tonight and measured 3 cups shredded zucchini, squeezed out the water, etc. Used 3 large potatoes, but it was really mushy. It was hard to form together and after baking 15 minutes, they stuck to the parchment paper and were mostly mushy still. Not sure what to do different? Maybe because the measurements aren’t exact and likely different from what you actually used? I had such high hopes for this recipe, the photo looks amazing!
She Likes Food says
Hi Andrea, I’m sorry they didn’t turn out for you. Were the potatoes still a little warm when you formed them into tater tots? I find that it helps them stick together better if they are warm. I’ve made them a few times and the mixture definitely wasn’t mushy. I would be happy to talk over e-mail if you want to troubleshoot this some more.
Brooke says
Made these today- these looked amazing, but I am sad to say I was extremely disappointed. As other reviewers mentioned, they never held their form and remained as mushy balls of zucchini and potato- with good flavor, at least! But they just made piles of mush, and I cooked them FOREVER and still nothing happened.
She Likes Food says
Hi Brooke, I’m so sorry they didn’t work out for you. Where the potatoes still warm when you grated them and formed them into tater tots? I’ve only made them when the potatoes were still warm and they’ve always stayed together really well. I’d be more than happy to help you troubleshoot it over e-mail if you would like!
Al says
you have to put pressure when forming the tots in order to make it a very tight hard little package. I know this from personal experience 😀 it is VERY important to really make the tots hard and give it a toast in the oven till its got some of that browness
Cecilie @A Story of Freedom says
Such a simple recipe! I love it. I will definitely make these one day and come back and rate it 🙂
She Likes Food says
I hope you enjoy them! And, definitely let me know what you think once you’ve made them 🙂
Stacy Davis says
I am always looking for Vegan recipes for my teenage daughter and this was a hit. I baked them and couldn’t get them to crisp up as much as I would like (texture issues for her :P) so I finished them in a pan with a little olive oil. Very good!
She Likes Food says
I’ve re-heated mine in a pan a few times and they were so good that way! I’m so glad you and your daughter enjoyed them! 🙂
Dina says
Well made these for the Super Bowl and they were a total disaster. What a great idea, but no. I failed. I followed directions exactly. I think you need to add a little olive oil to the mix before shaping them. They all stuck to the parchment paper and did not take to “flipping” after 15 minutes. Piles of mush. I had to salvage them and fry them in a pan to make them edible. Bummer, such a cute idea!
She Likes Food says
Hi Dina,
I’m so sorry to hear they didn’t turn out. I’ve made them a few times and have never had to add olive oil to the mixture before shaping them. Did you make sure to cook them until the center was just fork tender so they didn’t get too mushy?
Amy says
These look awesome. Instead of using a hand grater, can you use a food processor or will the consistency be different?
She Likes Food says
Hi Amy, I think that would work fine as long as it doesn’t make them too mushy and still holds up the grated texture!
Stacy says
I was wondering if anyone had issues with gas from these. They turned out great and our whole family gobbled them up because they were so yummy, but today we are all very gassy. I don’t know if I didn’t cook the zucchini long enough or it’s something else.
She Likes Food says
Hi Stacy, I’m sorry that you are your family felt that way afterward but I’m glad that you guys enjoyed them! I’ve never ran into that issue after eating these, but you never know. Was there anything else you had for dinner that could have caused it?
Gen says
we really enjoy this recipe tonight. My 4 year old never suspected she was eating zuchinni. 🙂 Thanks
She Likes Food says
That is great to hear, Gen!! They are a great way to sneak in some extra veggies 🙂
kristina says
Hello!
I just realised I grated the potato before I boiled it …. do you think it will still turn out if I just bake longer??
Cheers, K
She Likes Food says
Hi Kristina, Sorry for the late reply. Unfortunately, I don’t think they will work with the uncooked potato. The main thing that allows them to stick together and form in to tater tots is that the cooked grated potato is kinda sticky.
Lluvia says
Is it possible to substitute in broccoli instead of zucchini? what do you think
She Likes Food says
I haven’t tried it myself, but I think it would work great as long as you steamed the broccoli a bit first 🙂
Laurie says
These sound great! Has anyone figured out the calorie content of the zucchini tots?
She Likes Food says
Hi Laurie, Unfortunately I haven’t had the time to calculate the nutritional information for this recipe yet, but there are a few website that will do it for you if you put in all the ingredients. I hope that helps!
Christine says
Nice recipe! You’re giving Arizona a bad vibe. I live in AZ too and you can grow an abundance of zucchini among other things. Check with the cooperative extension program. Raised beds would allow you to easily grow some pesticide free deliciousness for your family 🙂 I do not have a green thumb, but armed with healthy concerns for my family and the internet I am invincible!
She Likes Food says
Hi Christine,
I was mostly just kidding when I said I blamed the desert 🙂 I go to the farmer’s market a lot so I do know that there is a ton that can be grown here, I’m just haven’t had much luck myself!
Glad you like the recipe 🙂
Missy says
I usually just make zucchini boats. I’m going to try your tots!
She Likes Food says
I hope you enjoy them, Missy!
Katrina says
Oh no, it was a fail recipe. I tried to save it by reading your comments but was dissapointed because others too tried and didn’t manage even if they did everything right. :(( it was looking tasty in the pics, though. Now I have to cook quick smth else.
She Likes Food says
Hi Katrina, I’m so sorry the recipe didn’t work out for you. It’s so hard to say what went wrong when someone has an issue because I’m not right there with you in the kitchen. I’ve made this recipe many times though and it has always worked out perfectly and many others have told me the same. I’m sorry it didn’t work out!
Nicole @ Foodie Loves Fitness says
This recipe caught my eye in your blog’s sidebar – I love the idea of zucchini tater tots! Zucchini is one of my favorite veggies, and I pretty much always have a few in my fridge because I find them to be so versatile. I throw zucchini into so many dinners for an easy veggie boost. I’ll definitely be trying this recipe out soon!
She Likes Food says
It’s one of my favorite veggies too! You will definitely love these tater tots if you are a zucchini fan!
Jeremy says
Tasted fine but what a pain. 4 ingredients, yes but balling them up is a huge pain. They also need something to bind them. They just fall apart when I flip them. I also tried deed frying them, which I do not recommend. The just melted into one big blob.
She Likes Food says
Hi Jeremy, sorry you found this recipe a pain but sometimes homemade from scratch recipes take much more time than buying frozen things and heating them up. I’ve made them a few times and have never had an issue with them falling apart, I’m sorry yours did not.
Bella says
Hi,
could you please improve the print version of your recipes?
If I wanna print them, the whole 51 pages (!) are printed.
Thank you!
She Likes Food says
I will look into it, sorry about that!
SHENA says
Anyone try these with frozen shredded potatoes? Maybe nuke em for a bit so they are soft?
She Likes Food says
Hi Shena, I don’t think these would work as well with frozen potatoes because they don’t have as much starch to hold them together as regular potatoes.
Casimir says
It’s in the oven now. This is wonderful! My kitchen smells fantastic. Thank you very much.
She Likes Food says
I hope you enjoyed them! 🙂
Emily says
I made these paired with black bean beet burgers from Minimalist Baker for an all-around YUM dinner. I accidentally over boiled the potatoes but they came out just as tasty. It took longer for them to cook than you had recommended but I had time, so it was fine. I also found that some of them spread out a little more and didn’t totally hold their shape, but I bet that was the over-done potatoes’ fault. Thank you so much for this recipe! I will definitely be making them again. 🙂
She Likes Food says
Hi Emily! I’m so glad you enjoyed these even with everything not going perfectly! Those black bean beet burgers sound delicious as well 🙂
Allaiyah Weyn says
Add onion & garlic & they turn into mini Kartoffelpuffers / Latkes.
She Likes Food says
Yum!
Savannah says
I made these tonight and they were great! I was short on zucchini so I added in a squash and it worked perfectly. I made these because I am on whole 30 but my children, 3 aged 5 and under age more than me. Great way to sneak in veggies. Oh and yours were a lot prettier than mine!
She Likes Food says
I’m so glad to hear you liked them, Savannah! That is a great idea to add the squash, I should throw some in next time I make them 🙂
Angela says
Do you know if they freeze and reheat well if I make a double or triple batch? I have lots of zucchini to use up!
She Likes Food says
Yes. they do freeze well!
Sara says
I browsed through about 3/4 of the comments and didn’t find what was looking for, so my question is in regards to using these in freezer cooking. Have you tried making these ahead and storing in the freezer?
I’m having my 5th child soon, and these look like a great way to get the older kids a fun veggie filled snack or side, but I’m not able to prep most foods at meal time.
She Likes Food says
Hi Sara, Yes you can absolutely freeze them! I would reccomend freezing them before you cook them and using parchment paper or something else to help ensure that they don’t freeze together 🙂
Emily says
Do you think I could make these in a mini muffin non stick pan? That is what I do when making tots but they usually have eggs or cheese to help them stay together. These seem delicious, I’m hoping my picky 9 year old will like them!
She Likes Food says
Hi Emily,
I’ve never made them in a muffin tin, but I think it would probably work for these ones, although they should hold together pretty well without one too. I just wouldn’t pack it too full. Good luck!
Bex says
Amazing! Thank you for the recipe. We enjoyed it!
She Likes Food says
Yah! So glad to hear!
Caitlin says
These are amazing and affordable to make. I only had to buy the potatoes and zucchini. Normally those are two items that are grown in my garden but haven’t had success with zucchini this year and potatoes aren’t ready yet.
She Likes Food says
So glad you liked them!! 🙂
Chessie says
Tasty! I had some bits of zucchini left over from last night’s “zoodle” dinner, so I used them up on this. I added some garlic and onion powder and nutritional yeast, just because I like the stuff. Am scarfing these down right now. Thank you!
She Likes Food says
I need to make these with nutritional yeast sometime too! So glad you liked them! 🙂
Marg says
Hi, would they work with frozen squeezed spinach too??? I make these zuccini ones often from your recipe but have spinach in the freezer which needs using….
She Likes Food says
Hi Marg! I think they would work with spinach! I would just dice it into small pieces to make it easier to mix in 🙂
Ken says
I made them. They were great. No leftovers. Mine were probably a little too large and therefore took a little longer to cook. Letting them sit a few minutes after coming out of oven makes them easier to remove from baking sheet. Ill be making these again!
She Likes Food says
I’m so glad you liked them!! 🙂
Gina says
These were a fail. I did everything right, but the tots came out very mushy and didn’t cook well. I couldn’t turn up the oven (even though I wanted to so I could better cook the tots, but the parchment paper can only handle up to 425 degree heat) and I couldn’t broil these. When I tired to flip these, they stuck to the paper and fell apart. I cooked them closer to 45 minutes and burnt them a little to get them to stick together better, but they still fell apart when I tried to pry them from the paper. Maybe an egg would help these stick together? Or bread crumbs? I don’t know…I wanted to like these….
She Likes Food says
Hi Gina, I’m sorry these didn’t work for you, I’ve made them many times and have always had them hold together. Where the potatoes still a little firm in the middle so they weren’t mushy when you grated them?
Chris says
I had all the issues Gina had, but they still taste flavorful! I cooked my potatoes too long, so they mashed instead of grated. I added onion and garlic powder and some herbs de provence. They taste yummy, but the texture is more like mashed potatoes. I will try again and keep a closer eye on my potatoes.
She Likes Food says
I’m sorry to hear you had some issues, but glad you still enjoyed the taste!
job says
I only have 2 potatoes and 1 zucchini. Do you think that would work?
She Likes Food says
Yes!
Homeschool Mom says
If you make these again, would you possibly be able to update the recipe with what weight in grams of potatoes and zucchini to use? I think that may help some of the people who are experiencing failures and it would make me feel more confident trying the recipe. There is a huge difference in moisture if people are packing their zucchini shreds or loosely measuring the 2-3 cups, so maybe that’s where the trouble comes in? I love the idea of this, but I don’t want to set aside a couple hours unless I feel I have a good chance of success. Thanks for being adventurous and sharing your recipes with others!