These baked Zucchini Tots are a healthy side dish. Made with zucchini, potato, and nutritional yeast.
Anytime I can sneak a vegetable into a recipe, I am all over it. Whether it be jicama taco shells, zucchini noodles or mashed cauliflower, I am always looking for ways to get some extra veggies into a recipe.
These Zucchini Tots are a fun and healthy way to get more veggies in. They are crunchy on the outside and soft on the inside.
Eat them as an appetizer, snack or side dish with a Green Goddess Sandwich or a BBQ Mushroom Sandwich.
While you are at it, freeze some for later!
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🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Potatoes: I used Russet potatoes. You could also use Yukon Gold potatoes.
- Zucchini: I used zucchini, but you could also use yellow squash.
- Nutritional yeast: Adds a cheesy flavor. I prefer these tots with it, but you could leave it out or use vegan parmesan cheese.
- Basil, oregano: Adds an Italian flavor. You could also use Italian seasoning.
- Olive oil: Binds the mixture together.
- Salt and pepper: Enhances flavors and adds flavor.
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🔪 Instructions
Place russet potatoes in a pan with cold water. You want to add the potatoes to cold water and bring both to a boil so that the potatoes cook evenly.
Peel cooled potatoes. Using the largest setting on a box grater, grate potatoes.
Grate zucchini. Using cheesecloth or a clean dish towel, squeeze out as much liquid as possible.
Mix shredded zucchini, potatoes, nutritional yeast, olive oil, herbs, and salt and pepper in a large bowl.
Form zucchini mixture into tots. Place tots on a parchment paper lined baking sheet. Bake until crispy, about 45 minutes.
🥡 Storage
These tots will last 5 days in an airtight container in the fridge.
❄️ Can I Freeze Them?
Yes you can! After you form the tots, place them on a parchment lined baking sheet. Place in the freezer.
After they are frozen, put them in a freezer bag. You can keep tater tots in the freezer 4-6 months, but flavors in the freezer start to fade after a couple of months.
♨️ Reheating From Frozen
The tots can be baked straight from the freezer.
To Bake frozen Zucchini Tots: Place frozen zucchini tots on a parchment lined baking sheet. Cook in an oven or toaster oven at 350° for 45 minutes, or until golden brown.
Dipping
- Ketchup
- Marinara sauce
- Basil Dill Vinaigrette
- Vegan Ranch Dressing
- Vegan Chipotle Ranch Dressing
🍽 Serving
Other Tots
These vegan tots are sure to be a family favorite!
*Don't forget to come back and leave your feedback and star rating.
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🧂 You May Need
📋 Recipe
Zucchini Tots
Equipment
- Box grater
- Cheesecloth or clean kitchen towel
Ingredients
- 2 medium russet potatoes
- ½ large zucchini (2 cups grated before squeezing out moisture)
- ¼ cup nutritional yeast
- ½ teaspoon basil
- ½ teaspoon oregano
- 1 tablespoon olive oil
- Salt and pepper
Instructions
- Preheat oven to 350°.
- Place whole potatoes in a pan with cold water. Bring to a boil. Reduce to a simmer and boil potatoes until they are tender, about 12-15 minutes. Let cool.
- Once potatoes are cool enough to handle, peel, then grate potatoes in a bowl on the the largest setting of a box grater.
- Grate zucchini. In a cheesecloth or clean towel, squeeze out as much water as possible.
- To the bowl of grated potatoes, add finely grated zucchini, nutritional yeast, basil, oregano, and salt and pepper. Mix well.
- Using your hands, make tots. Place on a parchment lined baking sheet. Bake at 350° for 45 minutes, or until crispy, flipping halfway through.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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