Easy Zucchini Tater Tots
Baked zucchini tots are a healthier alternative to traditional tater tots—light, cheesy, and veggie-packed. With only 10 minutes of prep and 30 minutes in the oven, they make a quick snack, side dish, or appetizer. Perfect for kids, meal-prep, or anyone looking for a tasty low-carb bite.
Equipment
- 1 Box grater
- 1 Kitchen Towel (for squeezing zucchini)
- 1 Medium mixing bowl
- 1 Baking sheet
- 1 Parchment Paper (sheet)
Ingredients
- 2 cups zucchini grated (about 2 medium zucchinis)
- 1 large egg
- ½ cup shredded cheddar cheese
- ½ cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- ¼ teaspoon onion powder
- Salt to taste
- Black pepper to taste
- Ketchup or dipping sauce for serving
Instructions
- Prepare the Baking Sheet: Preheat your oven to 400°F (200°C) so it has time to reach the right temperature before baking. Line a large baking sheet with parchment paper to prevent sticking and to ensure even browning. If you prefer crispier tots, lightly spray the parchment with cooking spray or brush with a very thin layer of oil. Setting up your tray first will make shaping and transferring the tots quick and hassle-free.
- Grate the Zucchini: Wash and dry about two medium zucchinis, then grate them using the large holes of a box grater. A coarser grate works best because it helps the tots hold their shape while still keeping a tender inside. Transfer the grated zucchini to a clean bowl as you go, making sure to grate the entire vegetable down to the stem.
- Remove Excess Moisture: Zucchini naturally contains a lot of water, which can make tots soggy if not removed. Place the grated zucchini into the center of a clean kitchen towel or several layers of cheesecloth. Gather the edges together and twist firmly, squeezing out as much liquid as possible. Keep wringing until almost no water drips out. You should be left with about 1 cup of tightly packed, dry zucchini shreds. This step is key to getting crispy, golden tots.
- Mix the Binding Ingredients: In a medium mixing bowl, whisk one large egg until the yolk and white are fully combined. Add the ½ cup shredded cheddar cheese, ½ cup panko breadcrumbs, 1 teaspoon Italian seasoning, and ¼ teaspoon onion powder. Season with a pinch of salt and a few cracks of black pepper. Mix everything thoroughly with a fork or spatula so that the breadcrumbs soak up some of the egg and the cheese is evenly distributed. This mixture will serve as the flavorful “glue” that holds your tots together.
- Incorporate the Zucchini: Add the squeezed, grated zucchini to the egg and breadcrumb mixture. Use your hands or a sturdy spoon to fold everything together until it forms a sticky, uniform mixture. The zucchini strands should be fully coated with the egg and breadcrumb base, and the mixture should clump easily when pressed. If it feels too wet, add a teaspoon of breadcrumbs at a time; if it’s too dry, add a splash of beaten egg. The right consistency is important for shaping.
- Shape the Zucchini Tots: Scoop about 1 tablespoon of the mixture and roll it gently between your palms to form a compact oval or small cylinder—the traditional tot shape. Place it onto the prepared baking sheet. Continue shaping until you have about 16 zucchini tots, arranging them with a little space in between so they bake evenly. If your hands get sticky, lightly oil them or dampen with water for easier rolling.
- Bake to Golden Perfection: Transfer the tray of tots to the preheated oven and bake for 25–30 minutes, turning them over halfway through cooking. Flipping ensures that all sides get evenly crisp and golden brown. The tots are done when they look deep golden on the outside and feel firm when gently pressed with a spatula.
- Serve and Enjoy: Remove the tots from the oven and let them rest for 2–3 minutes to firm up before serving. Enjoy them warm with your favorite dipping sauce such as ketchup, ranch, spicy mayo, or marinara. They make an excellent appetizer, snack, or side dish for any meal.
Notes
- Always squeeze out excess liquid from grated zucchini to prevent soggy tots.
- Use sharp or flavorful cheese for a richer taste and better binding.
- Panko breadcrumbs help create a crispy exterior; adjust amount if mixture is too wet.
- Shape tots evenly so they bake uniformly and brown nicely.
- Flip tots halfway through baking to achieve golden, crispy edges.
- Serve immediately for the best texture, but leftovers can be reheated in an oven or toaster oven.
- Tots are freezer-friendly—freeze raw or cooked for convenient make-ahead snacks.
- Experiment with seasonings like garlic powder, smoked paprika, or herbs for variety.
- Ideal as an appetizer, side dish, or kid-friendly snack.
- Perfect for meal prep since they reheat well without losing flavor.
