3-Step Zucchini Tater Tots

About

Just 6 ingredients and 3 steps are needed to make these kid-friendly Keto tater tots! The “tater” is substituted with shredded zucchini for a low-carb snack or side dish. The zucchini flavor is completely masked by cheddar cheese and a little egg in the batter. After they’re baked off in your oven, these bite-sized zucchini tater tots are perfect for dipping in ketchup or a Keto dipping sauce. Eat them for breakfast, as a side to lunch or dinner, or as a snack on the go! You can multiply this recipe and bake it in batches without adding to your baking time. You can even add additional seasonings at your discretion to amplify the flavors to your tastes.

How Many Can I Eat?

This Keto-friendly recipe makes 12 low-carb zucchini tater tots. The nutritional information posted on this recipe reflects just 1 tot. Simply click the + and – buttons to see the nutritional value for as many as you’d like to eat. The recommended serving size is 2-3 zucchini tater tots, but it depends on the other nutrition of your meal. If you’re pairing the tots on a side of a meal, keep the limit to 2 pieces. If you’re eating the zucchini tater tots as a snack, up to 4 would be good.

Can I Freeze This Recipe?

There are multiple points that you can freeze this recipe at. After cooling the finished zucchini tater tots, store them portioned to your desired serving sizes in Ziploc bags. Freeze the tater tots and microwave them when you want to eat them. You can also freeze the batter! Either freeze the zucchini batter together, then thaw and scoop when you’re ready to bake the tots. Another way is to scoop the batter into your muffin pan, then freeze the pan. You can put the frozen pan directly into your preheated oven, just add on baking time.

Ingredients

8 ounce zucchini
¼ teaspoon salt
¼ teaspoon black pepper
2 large raw egg
2 tablespoon cream heavy whipping
1 cup, shredded cheddar cheese

Instructions

Preheat an oven to 350 degrees. Prepare the zucchini by shredding a large or medium-sized squash with a grater. Once the zucchini is shredded, squeeze all the excess liquid out of the shreds into your sink by hand. Transfer all the drained zucchini to a large mixing bowl. The weight listed in the ingredients is the yield after draining away the excess liquid.
Season the shredded zucchini with salt and pepper. Mix in the eggs, cream, and shredded cheddar with a large mixing spoon until you have a zucchini batter. Spray a mini-muffin pan with pan spray. Use a #40 scoop or a tablespoon measurer to scoop the zucchini batter into the tins, filling each one up ¾ full. Scoop any excess liquid from the mixing bowl over the filled muffin tins.
Bake the tray of zucchini tater tots for 20-25 minutes. The centers should pass a clean toothpick test and the tops and sides will be lightly golden brown. Let the tater tots cool for a few minutes before removing them. You can use a small spatula or a butter knife to loosen the tots from the muffin pan if needed. Enjoy 2-3 zucchini tater tots per serving.