Zucchini Tater Tots

Ingredients:

3 Large Russet Potatoes, Peeled
2 Large Zucchinis
1/2 tsp Salt
1 Tbsp Olive Oil

Directions:

1. Boil potatoes for 20-30 minutes, until fork tender but still have some give in the middle.
   
2. Grate boiled potatoes on the large side of box grater into a bowl.
   
3. Grate zucchini and squeeze out extra liquid using a clean dish towel. Place grated zucchini into the bowl with potatoes. Add salt and mix.
   
4. Using your hand, form tater tots and place on cookie sheet. Freeze for 10 minutes.
5. Brush tops of tater tots with olive oil and sprinkle with salt. Bake for 30 minutes at 425 degrees.