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Zucchini Tater Tots

Bring back fond childhood memories of eating tater tots and other potato treats with this delicious and nostalgic recipe. A fresh spin on the traditional fried tater tots, this recipe calls for the tots to be baked versus fried, making it a healthy recipe you can enjoy in abundance. The addition of zucchini provides added nutrients without sacrificing flavor. This recipe is perfect for serving to children or as a fun finger food at social gatherings.

Potatoes are actually one of the most powerful anti-viral foods and are an excellent source of B6 which is a vital component for the neurological system and for the creation of amines which are neurotransmitters that send messages from one nerve to the next. This makes potatoes an important food for those who are heavy thinkers and those recovering from stress damage and adrenal exhaustion. They are also particularly beneficial for insomnia, sleep disorders, brain fog, and stress related illnesses.

Zucchini helps restore your liver and heal inflamed nerves caused by Epstein Barr Virus. They contain powerful anti-inflammatory compounds which can aid asthma, rheumatoid arthritis, and fibromyalgia. Zucchini is also known to be particularly beneficial for hypertension, diabetes, and edema. It also high in fiber and low in calories which makes it a great weight loss food and helps to reduce constipation and bloating.

Baked Zucchini Tater Tots

Ingredients:

2 medium-sized zucchinis
2 russet potatoes, peeled
1 tsp salt
1 tsp dried oregano
Ketchup, to serve (you can find a healthy ketchup recipe on the blog at http://www.medicalmedium.com/blog/sweet-potato-fries)

Directions:

Place a medium-sized pot on the heat with a steaming basket and add two inches of water. Place the potatoes in the pot, cover and cook until soft but so that there’s still some resistance, about 1 hour. Drain and let cool completely.

Preheat oven to 350F/180C. Grate the potato and place it in a bowl.

Grate the zucchini, place it in a clean dishtowel or nut milk bag and squeeze out as much liquid as possible. Add it to the bowl with grated potato. Add the salt and dried oregano, then mix well and shape it to small cylinders.

Place on a baking sheet covered with parchment paper and bake for 20-30 minutes, flipping half way. Serve with ketchup and enjoy!

Serves: 40 tots

Learn more about the healing powers of food in my books Thyroid Healing, Liver Rescue, & Life-Changing Foods

This item posted: 29-Jun-2018

 

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