I’ve lost count of how many batches of these zucchini tots I’ve made, but I can tell you one thing — every time, the plate empties faster than I can sit down. They’re cheesy, golden, and just the right amount of crispy on the outside, with a tender, almost creamy center.
They started as a way to sneak more veggies into my family’s snacks, but now they’re a full-on crowd-pleaser that I make for game days, school lunches, and even as a side with dinner when I want something fun. The best part? They bake in the oven, so I’m not standing over a skillet flipping them one by one.
Why These Zucchini Tots are Always on My Snack Table
You know those snacks that make you feel like you’re indulging, but you can secretly pat yourself on the back for making a healthier choice? That’s these. They’ve got the comfort factor of classic tater tots, but without the heavy fried feeling afterward.
I love that they work for all kinds of eaters — gluten-free (if you use gluten-free panko), lower-carb, kid-friendly, and still satisfying enough for the “where’s the real food?” crowd.
Ingredients – What Works and Why
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Zucchini – Fresh, firm zucchini works best. Too big and overripe, and they’ll be watery and bland.
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Egg – Holds everything together so the tots keep their shape. I go for free-range eggs when I can.
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Cheddar Cheese – A sharp cheddar adds more punch, but mild cheddar works if that’s what the kids prefer.
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Panko Breadcrumbs – Brings crunch and helps soak up moisture. I keep gluten-free panko in the pantry so everyone can enjoy them.
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Seasonings – Italian seasoning and onion powder are my go-tos, but you can add paprika, chili flakes, or even a pinch of cumin for variety.
My Method for Perfect Zucchini Tots Every Time
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Grate & Squeeze – This is the make-or-break step. Zucchini holds a surprising amount of water, so I wrap it in a clean kitchen towel and squeeze like I’m wringing out laundry. The drier it is, the crispier the tots.
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Mix the Batter – In a large bowl, combine the zucchini with egg, cheese, breadcrumbs, and seasoning. If the mix feels too wet, add breadcrumbs one tablespoon at a time.
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Shape the Tots – I take about a tablespoon of mixture and roll it into that classic tater tot shape. You can make them smaller for bite-size snacks or bigger for meal-sized sides.
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Bake Until Golden – Onto a parchment-lined tray they go, and into a hot oven until golden brown and firm to the touch.
Tips & Tricks from My Kitchen
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Don’t rush the draining step — soggy zucchini = soggy tots.
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Mini muffin tin hack — Scoop the mix into a nonstick mini muffin tin for perfect shapes with less hands-on work.
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Extra cheesy? Go ahead and add more cheese, but just know they may spread more while baking.
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Double the batch — They freeze beautifully, and it’s always worth having some ready to reheat.
Make Ahead Advice
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Prep and refrigerate – Shape the tots in the morning, cover, and refrigerate. Bake just before serving.
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Freeze unbaked – Arrange shaped tots on a tray, freeze until solid, then store in a freezer bag. Bake straight from frozen, adding a few extra minutes.
Serving Suggestions
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With ketchup for the kids.
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With spicy sriracha mayo for adults who want some heat.
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Alongside burgers or grilled chicken as a fun side.
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As a party appetizer with a variety of dips — ranch, feta dip, tzatziki, honey mustard.
Storage
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Fridge – Store cooked tots in an airtight container for up to 4 days. Reheat in the oven or toaster oven for crispness.
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Freezer – Freeze cooked tots in a single layer, then transfer to a freezer bag. Reheat straight from frozen.
Zucchini Tots
These golden, cheesy zucchini tots are a lighter twist on the classic tater tot. Baked until crisp on the outside and tender inside, they’re perfect for snacking, lunch boxes, or serving alongside your favorite dipping sauce.
Ingredients
- 2 cups grated zucchini (about 2 medium), squeezed dry
- 1 large egg
- ½ cup shredded cheddar cheese
- ½ cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- ¼ teaspoon onion powder
- Salt and black pepper, to taste
- Ketchup or other dipping sauce, for serving
Instructions
- Prep the Oven & Zucchini: Preheat oven to 400°F and line a baking sheet with parchment paper. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible until you have about 1 cup packed zucchini.
- Mix the Filling: In a medium bowl, combine the zucchini with egg, cheddar, breadcrumbs, Italian seasoning, onion powder, salt, and pepper. Stir until the mixture holds together.
- Shape the Tots: Scoop about 1 tablespoon of mixture and form into small oval shapes, similar to tater tots. Arrange evenly on the prepared baking sheet.
- Bake Until Golden: Bake for 25–30 minutes, flipping halfway through, until the tots are crisp and lightly browned on the outside.
- Serve: Enjoy warm with ketchup or your favorite dipping sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 167Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 61mgSodium 540mgCarbohydrates 17gFiber 3gSugar 5gProtein 8g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions
Do I need to peel the zucchini?
Nope. The peel adds color and a little extra texture.
Can I air fry them?
Yes! They turn out great at 400°F for about 8–10 minutes, shaking the basket halfway through.
Can I use regular breadcrumbs instead of panko?
You can, but panko gives a lighter, crispier finish.
Try other Zucchini recipes:
