Zucchini Tater Tots
 
 
Zucchini Tater Tots take a childhood favorite and make it just a bit healthier. And these are gluten free!
Author:
Recipe type: Side dish, veggie
Serves: Makes about 20 tots
Ingredients
  • 1 c shredded potatoes (I didn't peel mine, but you can do as you wish)
  • 1 small zucchini, shredded
  • ¼ c cornmeal
  • ¼ c shredded sharp cheddar cheese (I used Cabot Sharp Light Cheddar)
  • ½-1 t kosher salt (I used ½ t, but felt it could have used a bit more)
  • freshly ground black pepper
  • ¼ t onion powder
  • 1 egg
Instructions
  1. Preheat your oven to 400°F and spray a mini muffin pan with cooking spray or olive oil.
  2. Gather the shredded potatoes and zucchini into a kitchen towel and squeeze out as much liquid as possible.
  3. Place the potatoes and zucchini in a bowl and add the remaining ingredients. Your hads are probably the best tool for the job.
  4. Scoop the mixture into the prepared muffin pan (I used a small cookie scoop), and press them down a bit. You should get about 20 tots.
  5. Bake for 10-15 minutes, or until golden brown.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2013/02/26/glutenfree-zucchini-tater-tots-from-mommasmeals/