Baked Zucchini-Carrot Tater Tots
Baked Zucchini-Carrot Tater Tots deliver a tender interior with light, crisp edges, balancing sweet carrot notes with herby basil and a tangy pop of feta. They’re perfect as a family-friendly snack or a playful side for dinner, especially when served warm with your favorite dipping sauce.
- Prep20 min
- Cook15 min
- Serves12
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C). Coat a mini muffin tin with cooking spray.
- 2
Combine zucchini and carrot in a large bowl. Use a paper towel to squeeze out the excess water.
- 3
Stir bread crumbs, feta cheese, basil, egg, salt, pepper, and oregano into the zucchini-carrot mixture. Use a mini ice cream scoop or two spoons to portion the mixture, then press it into the prepared muffin cups with the back of a spoon.
- 4
Bake in the preheated oven until the tops are golden brown, 15 to 18 minutes.
- Calories 145.49 kcal Moderate
- Protein 1.92 g Low Source
- Carbs 6.61 g Moderate
- Total Fat 12.6 g Moderate
- Saturated Fat 1.36 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 17.74 mg Moderate
- Sodium 125.17 mg Moderate
- Fiber 0.59 g Low Source
- Sugar 0.72 g Low Source
- Added Sugar 0.09 g Low Source
- Calcium 19.98 mg Low Source
- Iron 0.36 mg Low Source
- Potassium 61.36 mg Low Source
- Vitamin A 12.23 mcg_rae Low Source
- Vitamin C 1.18 mg Low Source
- Vitamin D 0.25 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
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