Tuesday's Cupboard—Cheesy Zucchini Tater Mounds

Inspired by a recipe from Snapguide_Zucchini Tater Tots



Cheesy Zucchini Tater Mounds


Hot out of the oven!


My add-ins:  Parmesan cheese, jack cheese, cracked black pepper & paprika

This is a tricky recipe.  The mixture is very sticky, so you need to use a reliable non-stick baking surface.  Parchment paper or a Silpat will work.

Preheat oven to 425° 
Prep time: 45 minutes
Baking time:  40 minutes

ingredients
  • 3 large russet potatoes
  • 3 medium zucchinis
  • 1-1/2 tsp. kosher salt
  • 1 tsp. cracked black pepper
  • 1/2 c. shredded jack cheese
  • 1/4 c. grated Parmesan
  • olive oil
  • paprika

supplies
  • SILPAT or parchment paper
  • cookie sheet
  • large mixing bowl
  • hand grater
  • pot for boiling potatoes

Ready for the oven!

make it!
  1. Wash & peel potatoes.
  2. Boil potatoes for 20-30 minutes until tender, but not squishy; drain & rinse in cold water; let cool.
  3. Wash & grate zucchinis on the large side of the grater
  4. Squeeze excess liquid from zucchinis with paper towels & toss into a large mixing bowl.
  5. When potatoes are cool, grate them on the large side of the grater.  Toss them into the mixing bowl with the zucchinis.
  6. Add salt, pepper, Parmesan & jack cheese.
  7. Mix until combined.
  8. Using your hands, roll cylinders to form tater tot shapes (about 1 tablespoon per tot).  Leave an inch between each cylinder on the cookie sheet.  They will spread a little as they bake.
  9. Brush tops with olive oil.
  10. Sprinkle with kosher salt, more pepper & paprika. 
  11. Bake for 40 minutes on 425°F.  Watch to make sure that they don't burn.  They will be crispy on the outside & browned on the tops.  
  12. Serve with ketchup or chipotle sauce.  Delicious!


• bon • appétit •

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