These zucchini tots are a wholesome twist on the classic tater tots—crispy on the outside, soft and cheesy inside.
Packed with fiber-rich zucchini, protein from eggs and cheese, and low in carbs, they make a guilt-free snack or side dish.
With only a handful of simple ingredients, this recipe comes together quickly, making it ideal for everyday cooking, healthy meal prep, or a kid-friendly veggie upgrade.
Easy Zucchini Tater Tots
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.
Chef’s Secrets for Perfect Tots
The secret to irresistible zucchini tots is proper moisture control.
Zucchini is nearly 90% water, so taking the time to squeeze it dry makes all the difference in texture.
Using a clean kitchen towel or cheesecloth gives you the firmest results, but if you don’t have one, paper towels pressed firmly will also work.
Another trick is to let the grated zucchini sit with a pinch of salt for a few minutes before squeezing—this helps draw out even more liquid.
Lastly, don’t skip flipping the tots halfway through baking; it ensures every side turns golden and crunchy without frying.
Serving Suggestions and Pairing Ideas
These zucchini tots are versatile enough to be enjoyed in many ways.
Serve them as a healthier appetizer at parties alongside ketchup, ranch, marinara, or spicy aioli for dipping.
They also pair wonderfully as a side dish with grilled chicken, baked salmon, or veggie burgers for a balanced meal.
For a fun twist, serve them in place of French fries with sandwiches or wraps.
If you’re looking for a kid-friendly option, pair them with a small bowl of cheese sauce or yogurt dip—they make veggies exciting and easy to enjoy.
Best Storage and Freezing Tips
Zucchini tots store beautifully, making them perfect for meal prep.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a toaster oven or conventional oven to restore their crisp texture; microwaving works in a pinch but will soften the outside.
For longer storage, freeze the tots either before or after baking.
To freeze raw, shape them and place on a tray until solid, then transfer to a freezer-safe bag.
Bake directly from frozen or thaw overnight before cooking.
To freeze after baking, cool completely, then store in an airtight bag and reheat at 350°F (175°C) until warmed through.
Frequently Asked Questions
1. How do I keep zucchini tots from falling apart?
Make sure the zucchini is squeezed very dry and that the mixture feels sticky when pressed together. If it’s too loose, add a little extra breadcrumbs or cheese to help bind everything.
2. Can I make these zucchini tots gluten-free?
Yes! Swap the panko breadcrumbs for almond flour, oat flour, or gluten-free breadcrumbs. The texture may vary slightly, but they’ll still be delicious.
3. What type of cheese works best?
Sharp cheddar gives the boldest flavor, but mozzarella, Monterey Jack, or even parmesan work well. Use a good melting cheese for the best results.
4. Can I cook zucchini tots in an air fryer?
Absolutely! Place the shaped tots in a single layer in the air fryer basket and cook at 375°F (190°C) for 12–15 minutes, shaking halfway through, until golden and crisp.
5. Are zucchini tots healthy enough for daily snacking?
Yes—they’re baked, not fried, and packed with fiber from zucchini, protein from eggs and cheese, and much less fat than traditional tater tots.
They’re a smart option for both kids and adults when enjoyed in moderation.
