The perfect snack or side dish to make when you have an abundance of fresh zucchini on your hands. Crispy and so deliciously cheesy, these will be gone in no time!
The recipe is so easy and calls for only 4 ingredients! All you need is fresh zucchini, russet potatoes, Parmesan cheese and Panko breadcrumbs. You can bake of fry them, as you prefer. I baked them this time for a lighter version but I can only imagine how delicious they should be fried too J To get that light and fluffy consistency inside these Zucchini Parmesan Tater Tots you need to boil the potatoes for almost 15-20 minutes, till they are fork tender, but not completely boiled. You’ll need to grate them so if they are already falling apart that would be quite impossible. One of the best things about these Baked Zucchini Parmesan Tater Tots, apart from how amazing they taste, is that you can store them in the fridge for up to 5 days or you can freeze the mixture for up to a month if you are deciding to make a bigger batch.
Zucchini Parmesan Tater Tots Recipe
Ingredients
2 cups fresh zucchini shredded (you don’t need to peel them before) 3 large russet potatoes, not peeled and washed 1 cup Parmesan cheese 1 cup Panko breadcrumbs salt and pepper
Method:
