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    Home » Recipes » Kids Vegan Recipes

    Baked Zucchini Tater Tots [Vegan+GF+Oil Free]

    Published: Aug 25, 2019 · Modified: Jul 29, 2020 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    zucchini tater tots pin

    Baked zucchini tater tots are crispy on the outside, soft and fluffy in the middle. These kid friendly, and adult approved taters are baked without oil and made using wholesome ingredients. Your little ones will never even taste the zucchini in here, but you can feel good about the extra nutrients they’re getting.

    tater tots on cutting board in a circle around bowl of ketchup

    Plus, they’re vegan, gluten free, soy free, nut free and oil free. Suitable for all eating preferences and made without any of the top allergens.

    zucchini tater tots on cutting board with ketchup in the middle

    Most tater tot recipes out there are fried, but even the baked ones still call for oil. I felt determined to make a version that is oil free, simple to make, and still completely delicious.

    Voila! This healthy version is certainly tasty, it’s toddler approved, and even husband approved.

    Kids and adults alike just love to dip. I find it easier to sneak in veggies and healthy components when a dip is involved. In this case, hubby chose ketchup, while my toddler insisted on mustard. Both were great! But if you want to kick it up a notch, try my Sriracha mayo or vegan Buffalo sauce instead.

    hand holding up tater tot after dunking in ketchup

    How do you make baked zucchini tater tots?

    First, peel your potatoes and get them in a pot with water. Bring to a boil and let them cook for about 10 minutes.

    While that’s going, grate your zucchini, squeeze out as much moisture as possible and add them to a large bowl. Then add all the seasoning to the same bowl.

    By this time, your potatoes should be ready, so drain them and immediately rinse them in cold water to stop them from overcooking. Plus this will allow you to handle them much sooner. Pat them dry and grate them into the same bowl, and mix well.

    shredded zucchini and potato

    Preheat your oven and get a large baking tray ready with parchment paper so you can form your taters and place directly onto the tray. Using your hands, squeeze about a tablespoon worth of the mixture into a cylinder shape. Place on your tray and repeat with remaining batter.

    Try and keep the tater tots small so they crisp up nicely. You should get about 24 tater tots in total. Bake for 25-30 minutes, then flip and bake for an additional 15 minutes or until desired crispiness level is reached.

    Since there’s no oil, use care when flipping in case any are getting stuck to the parchment paper. If you cannot lift the tater tots from the paper without them breaking, return to the oven for a few more minutes and try again. They will flip easier with longer cooking.

    close up of tater tots on cutting board

    What to serve with zucchini tater tots?

    Sandwiches and burgers are some of my favourite dishes to add a few tater tots to the side.

    Try them with my 5 Minute Chickpea Salad Sandwich or these delicious and EASY Pumpkin Black Bean Burgers.

    For a lighter main dish, you could even go for these Asian Slaw Vegan Wraps with Cauliflower Rice.

    More healthy kid friendly recipes

    • Baked Lentil Veggie Nuggets
    • Banana Spinach Pancakes
    • Sneaky Zucchini Meatballs
    • Baked Chickpea Nuggets [Allergen Free]
    • Easy Healthy Chickpea Cookies
    • Vegan Cucumber Hummus Bites

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    tater tots on cutting board in a circle around bowl of ketchup

    Baked Zucchini Tater Tots

    Baked zucchini tater tots are a healthier choice for family meals. Super flavourful with a crispy outside and soft and fluffy middle.
    5 from 5 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 10 minutes
    Course: Appetizer, Side Dish, Snack
    Cuisine: American, Canadian
    Servings: 4 servings (approx 24 tater tots)
    Calories: 81kcal

    Equipment

    • Grater

    Ingredients

    • 1 lb yellow potatoes (5-6 small potatoes) peeled
    • 300 grams zucchini (approx 2 small) I use 1 yellow and 1 green
    • 1 teaspoon paprika
    • ½ teaspoon garlic powder
    • ½ teaspoon sea salt
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    Instructions

    • Add potatoes to a small pot and cover with water. Bring to a boil and cook for 10 minutes, until a fork can pierce the potato. Do not overcook, or they will be too soft to grate. Drain and rinse in cold water immediately, then pat them dry.
    • Meanwhile, grate your zucchini onto paper towels and squeeze out as much moisture as you can. Then transfer the shredded zucchini to a large mixing bowl and add all the seasoning. Grate the potatoes into the same bowl and mix well.
    • Preheat the oven to 425 degrees F and line a large baking tray with parchment paper.
    • Using your hands, squeeze the mixture into cylinder shapes, using approx 1 tablespoon worth for each one. Try and keep them on the smaller side for crispier taters. Place on prepared baking tray and repeat with remaining mixture. You should get about 24 tater tots.
    • Bake for 25-30 minutes, then carefully flip each one over and bake for an additional 15 minutes, until desired crispiness is achieved.

    Nutrition

    Serving: 6Tater Tots | Calories: 81kcal | Carbohydrates: 17g | Protein: 4g | Fat: 1g | Sodium: 309mg | Potassium: 677mg | Fiber: 4g | Sugar: 2g | Vitamin A: 433IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 4mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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    1. Cassi

      June 14, 2021 at 10:31 pm

      Can you freeze these? 🙂

      Reply
      • Rosa

        June 15, 2021 at 8:07 am

        Hi Cassi, I didn’t try freezing these yet, but I think they’d freeze just fine.

        Reply
    2. Renee

      August 26, 2019 at 3:16 am

      Are these good cold? I’m thinking of taking to a picnic.

      Reply
      • rosa

        August 26, 2019 at 10:22 am

        Hi Renee, I prefer them warm, but yes they are still super tasty cold. Enjoy! 🙂

        Reply
    3. Melissa

      January 10, 2019 at 6:45 pm

      5 stars
      Omg these were a hit with my son! He has a love/hate relationship with potatoes. As soon as I gave one to him he said “mmmmm mommy”! Can’t wait to make them again!!!

      Reply
      • rosa

        January 10, 2019 at 8:01 pm

        Yay that’s great! So glad your son enjoyed these. Nothing beats a kid approved recipe, especially with hidden greens! 🙂

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! Always made using wholesome ingredients, and under 400 calories per serving. Occasional cheat days included. 😉

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