Any other parents out there who have to hide vegetables to get your kids to eat them? I know I can’t be the only mom who does this. And I’m pretty sure my parents did it to me, too.
My boys take after their momma and I take after mine. None of us really like many vegetables. But, I do try. I will put quite a few vegetables in my chicken fried rice, and make smoothies with fruit and vegetables, and I’ve been eating salad a lot lately. I know it’s not perfect, but it’s a start.
Tyler and Ryan are a bit better at eating vegetables than I am. Their only problem is once they’ve decided they aren’t going to like something, they won’t change their minds. Especially Tyler.
But what kid doesn’t like tater tots? I remember chowing down on the school lunch tater tots when I was a kid.
Well, traditional tater tots are made with shredded potatoes. Even though potatoes are one of my favorite foods, I wanted something healthier to try for the boys. We also had a zucchini in the refrigerator that wasn’t going to be used for anything, so I decided to make some zucchini tots.
It was also a great chance for me to use the shredder attachment for my stand mixer. I got it years ago but rarely use it (honestly, I forget about it most of the time!). The attachment shredded the zucchini with ease. If you don’t have a stand mixer or the piece for it, you can use a regular box shredder, too.
Step by Step
Preheat the oven to 400F. If you are using a baking stone, leave it in the oven to preheat. If you are using a baking sheet, line it with parchment paper or a silicone baking mat.
Shred the zucchini then drain it of as much liquid as possible. I started by pouring it into a mesh strainer over a bowl and used my hands to press it into the mesh.
That got a majority of the liquid out, but not enough. So, I placed the zucchini shreds on a piece of cheesecloth and folded it up around it and used that to squeeze the remaining moisture.
Place the zucchini in a large mixing bowl and add the eggs, panko, bread crumbs, salt, pepper, garlic powder, and cheese. We used sharp cheddar cheese because we all like that and it was what we had. You could also try them with white cheddar or mozzarella for a slightly different flavor.
Stir all of the ingredients together until they are well combined.
Scoop out the zucchini mixture by the tablespoon and place them on your prepared baking sheet.
Bake for about 20-25 minutes, or until they are golden brown.
Serve warm with marinara sauce for dipping and enjoy!
- 1 zucchini
- 2 eggs
- 1/4 cup panko
- 1/4 cup bread crumbs
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 cup cheddar cheese (shredded)
- marinara sauce (to dip)
- Preheat the oven to 400F
- Prepare a baking sheet by leaving a stone in the oven or lining a sheet with parchment paper
- Shred the zucchini
- Place in a mesh strainer or use a cheesecloth to squeeze out as much liquid as possible
- In a large mixing bowl, combine all of the ingredients except the marinara
- Scoop by the tablespoon and place on the prepared baking dish
- Bake for 20-25 minutes, until the tots are golden brown
- Serve warm with marinara sauce to dip
Shop This Recipe
When making any recipe, it’s essential to make sure you have the correct equipment. The following items are hand-selected for this recipe and are all items I have personally used and/or recommend.
These are affiliate links. See disclosures for more information.