300gzucchini (approx 2 small)I use 1 yellow and 1 green
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.