Baked Zucchini Tots is a vegan friendly side dish, appetizer, or snack. It is also gluten-free and can be enjoyed by people with gluten sensitivity.
Made with fresh zucchini and potatoes, the recipe is extremely delicious and healthy. Zucchini contains zero fat, and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese. The summer squash also contains antioxidant and anti-inflammatory phytonutrients.
2 large potatoes, peeled
1 large zucchini, grated
1/4 teaspoon dried oregano
Salt to taste
1/2 tsp black pepper powder
1/2 tsp onion powder
1/2 cup chopped cilantro
2 tablespoon olive oil
Instructions to make baked zucchini tots recipe
Preheat oven to 400 degree F.
Add water in a saucepan and allow it to boil. Boil then add potatoes in it and cook for 20 minutes until they are soft.
Once soft and cooled off enough to touch, grate potatoes and then place in a large mixing bowl.
Grate zucchini in another bowl. Pour zuchhini into a kitchen towel and squeeze out as much liquid as possible, and then add to the potato in the mixing bowl.
Add oregano, garlic, onion powder, chopped cilantro, black pepper and salt. Stir to evenly combine mixture, and then use your hands to make sure that all the ingredients are combined properly.
From the mixture, roll into even sized tots and transfer tots to a parchment lined baking sheet. With a pastry brush, brush olive oil over tops of tots.
Bake for 20-24 minutes, flipping each halfway through.