Zucchini Tater Tots

Zucchini Tater Tots take a childhood favorite and make it just a bit healthier. And these are gluten free!
Course Side Dish, Veggie
Author Brianne @ Cupcakes & Kale Chips, adapted from Momma's Meals


  • 1 c shredded potatoes I didn't peel mine, but you can do as you wish
  • 1 small zucchini shredded
  • 1/4 c cornmeal
  • 1/4 c shredded sharp cheddar cheese
  • 1/2-1 t kosher salt I used 1/2 t, but felt it could have used a bit more
  • freshly ground black pepper
  • 1/4 t onion powder
  • 1 egg


  • Preheat your oven to 400°F and spray a mini muffin pan with cooking spray or olive oil.
  • Gather the shredded potatoes and zucchini into a kitchen towel and squeeze out as much liquid as possible.
  • Place the potatoes and zucchini in a bowl and add the remaining ingredients. Your hads are probably the best tool for the job.
  • 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.
  • Bake for 10-15 minutes, or until golden brown.