Loaded with zucchini and carrots, these tots do not even taste healthy! It’s the perfect way to sneak in veggies, and it’s just so good!
I love tater tots just as much as the next person. I’ll make them from scratch or I’ll wrap it in bacon, coated in brown sugar. Yes, that’s a heart attack waiting to happen. I know.
So these zucchini carrot tots come in real handy when you need to load up on your veggies, or when you need to balance out all 20 bacon wrapped tater tots you had the night before. No judgment, please.
Now these tots are loaded with freshly grated zucchini, carrots, cheddar cheese and Parmesan, although you can easily swap out the cheddar for your favorite kind of cheese, like jalapeno Monterey Jack for a kick of heat.
Just be sure to wring out as much water as you can from the shredded zucchini – that’s the secret to getting these babies nice and crisp.
When ready to serve, all you need is a dollop of a ketchup. The pickiest of eaters don’t even have to know that these are loaded with veggies.
I promise – they’ll devour all of them before you know it.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Yield 6 servings
Loaded with zucchini and carrots, these tots do not even taste healthy! It's the perfect way to sneak in veggies, and it's just so good!
Ingredients
Instructions
Notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
*TO FREEZE: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes.
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