This Recipe Is Your Secret Weapon Against Picky Eaters!

Ditch The Store Bought Tater Tots And Make These BETTER Ones Instead

You all know the look, don’t you? That look on your picky eater’s face, when he/she sees what’s for dinner. Oh my goodness, I could write a book about the meals I’ve prepared that weren’t good enough for Her Highness, after all! I’m telling you, it’s easier to name the ingredients she does eat, instead of the ones she doesn’t!

Oh well, I’m sure this is just a phase. My mother has this weird grin on her face whenever I talk to her about this. I guess I was once a picky eater, too…

The other day was a huge milestone for my little princess. She ate veggies! On top of it all, it was zucchini – which has always been on her “absolutely not”-list of foods to eat.

I have a feeling this recipe is going to save my life many, many times…
Quick tip: Serve with your favorite dip, or just plain ketchup!

What I really, really love about these zucchini tater tots that there are only 4 ingredients in the recipe. I don’t have to bend over backwards to make these, there’s no need for a massive shopping list when I go to the grocery store.

These make the perfect side to pretty much anything – but they taste delicious on their own, too. Ask my little princess, if you don’t believe me! These make a great, healthy snack in between meals, too. Have you tried these already? Let me know how they turned out for you!

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Ingredients

• 3 large potatoes, peeled
• 2 zucchinis, about 2-3 cups shredded
• 1½ tsp salt
• Bertolli olive oil

Instructions

1- Bring water to a boil in a large pot and cook potatoes until fork tender but still have some give in the middle (about 20-30 minutes). Drain, then let potatoes cool until they are comfortable to handle. They should still be warm.

2- Preheat oven to 425 F. Grate potatoes on the large side of a box grater and put into a large bowl. Grate the zucchinis, squeeze out the liquid using a clean dishtowel. Combine the grated zucchini and potatoes, add 1½ teaspoons salt. Mix everything together with your hands.

3- Line a large baking sheet with parchment paper. Use your hands to form small cylinders with the mixture, using about 1 Tbsp per zucchini tot (or use 2 Tbsp to make larger ones). Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.

4- Brush the top of each zucchini tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until browned a crispy, about 30 minutes flipping halfway though. Serve with ketchup or dip.

Quick tip: This recipe makes about 40 delicious zucchini tater tots.

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