Cheesy Zucchini Tots

These cheesy zucchini tots are loaded with shredded zucchini, bread crumbs, and cheddar cheese!! Dip them in ketchup, marinara or ranch! 

When you need an appetizer spread for a party or the big game, whip up some Sausage Stuffed MushroomsSlow Cooker Grape Jelly MeatballsJalapeno Poppers, and of course these cheesy zucchini tots! You will be the snack hero!!

Zucchini Tots on parchment paper served with ketchup

A healthy alternative!

Who here loves zucchini?

I grew up eating lots of squash, so naturally I love baking and cooking with it. My kids seem to really enjoy it too, which is great, because I add it to EVERYTHING. Ok, not everything, but a good deal of main dishes and desserts.

Today, I thought I’d share a recipe we’ve made a few times now and that everyone loves- cheesy zucchini tots. They’re just like those frozen tater tots, only made fresh with zucchini instead of potatoes.

While I love zucchini fries, my kids would waaaay rather eat a dozen of these. Maybe it’s the cheese? I don’t know.

What I do know is that I was super skeptical about how these would turn out the first time and they totally exceeded my expectations. They’re really good!

Shredded zucchini and yellow squash in a white mixing bowl

How to make zucchini tots

PREP. Preheat oven to 425 degrees. Generously spray/oil a standard size cookie sheet with nonstick spray (PAM works, but I prefer using avocado oil or grapeseed oil).

GRATE. Place grated zucchini in a colander with small holes over the sink and press as much water out as possible (this look me a good 5 minutes).

COMBINE. Transfer zucchini to a large mixing bowl. Add breadcrumbs, cheese, eggs, cornstarch, salt, garlic, onion, pepper, parsley and paprika. Using a large spatula, mix the ingredient together until combined.

BAKE. Using a tablespoon for uniform measurement, scoop zucchini and form into tots. Place onto the prepared baking sheet. Lightly spray tops with oil. Place into the oven and bake until golden brown and crisp, about 18-22 minutes. Serve immediately alongside your favorite dip (ketchup, marinara or ranch).

Note. If you like extra crispy tots, I’d suggest broiling them for a few minutes. Just watch them closely so that they don’t burn!

Variations

One thing that is great about this recipe is how versatile it is.  Here are a few great ideas to help make it your own:

  • Substitute one of your favorite cheeses for the cheddar.  Mozzarella, Parmesan, Colby, or Monterrey Jack are some good choices.  
  • Add some different herbs and spices.  Some you might like to try are basil, smoked paprika, or chives.
  • To make cheesy zucchini tots in the air fryer, set it to 400 degrees and cook as many as will fit in the pan at a time without stacking them on top of each other for 8-10 min each batch.  You can lightly spray the tots with some olive oil or avocado oil for some added crispiness.
Combining all ingredients for zucchini tots recipe

Zucchini Tips

Zucchini is the star of the show in this delicious recipe. 

Here are a few tips for picking out the best ones for this recipe:

  • Look for zucchini that are about 6-8 inches long and fairly thin.  The bigger zucchini tend to have more water in them.  The skin should also feel smooth and be green.  A medium zucchini (which is approximately 8 inches long and 2 inches in diameter) will give you about 1 ½ cups when shredded.
  • It is best to get the zucchini as dry as possible for this recipe.  One way to do this is to wrap it in a tea towel to squeeze out the liquid.  You could also use a potato ricer if you have one handy.
Shaped zucchini tater tots lined up on a baking sheet

Storing info

These mouth watering cheesy zucchini tots will taste best served right away, but if you’d like to eat them later here are a few tips:

STORE in an airtight container or Ziploc bag for 3-5 days in the refrigerator.

FREEZE in a Ziploc freezer bag or freezer safe container for up to a month.

  • When you are ready to reheat them from frozen pop them in the oven under the broiler watching them closely to keep them from burning.

Pre-make and freeze these to bake later.  Place the pre-shaped tots on a parchment or wax paper lined baking sheet.  Freeze them until they are solid, then transfer the tots into a Ziploc freezer bag or air tight container.  They can be stored frozen for up to 2-3 months.  When you are ready to bake them place them on a sprayed or lined baking sheet and allow them to thaw a little first then bake at 425 for 18-22 min.

Baked cheesy zucchini tots being dipped in ketchup

HERE ARE SOME MORE DELICIOUS ZUCCHINI RECIPES:

Cheesy Zucchini Tots | lifemadesimplebakes.com

Cheesy Zucchini Tots Recipe

These cheesy zucchini tots are loaded with shredded zucchini, bread crumbs, and cheddar cheese!! Dip them in ketchup, marinara or ranch! 
4.8 from 5 votes
Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6 servings
Calories: 105kcal
Print Recipe

Ingredients

  • 3 medium zucchini - (or 2 zucchini and 1 yellow squash), grated
  • 2/3 cup panko bread crumbs
  • 1/2 cup sharp cheddar cheese - finely grated
  • 2 eggs
  • 1 tsp cornstarch
  • 3/4 tsp kosher sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp ground black pepper
  • 1/8 tsp dried parsley
  • 1/8 tsp paprika
  • avocado oil - OR grape seed oil OR pam

Instructions

  • Preheat oven to 425 degrees. Generously spray/oil a standard size cookie sheet with nonstick spray (PAM works, but I prefer using avocado oil or grapeseed oil).
  • Place grated zucchini in a colander with small holes over the sink and press as much water out as possible (this look me a good 5 minutes).
  • Transfer zucchini to a large mixing bowl. Add breadcrumbs, cheese, eggs, cornstarch, salt, garlic, onion, pepper, parsley and paprika. Using a large spatula, mix the ingredient together until combined.
  • Using a tablespoon for uniform measurement, scoop zucchini and form into tots. Place onto the prepared baking sheet. Lightly spray tops with oil.
  • Place into the oven and bake until golden brown and crisp, about 18-22 minutes. Serve immediately alongside your favorite dip (ketchup, marinara or ranch).

Nutrition

Serving: 6g | Calories: 105kcal | Carbohydrates: 9g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 427mg | Potassium: 298mg | Fiber: 1g | Sugar: 3g | Vitamin A: 393IU | Vitamin C: 18mg | Calcium: 104mg | Iron: 1mg

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Comments:

  1. I noticed that the recipe indicates 1 egg but the picture shows 2 eggs? I just wanted to clarify if its one or two eggs?

  2. I don’t know how much a medium zucchini grates up to be. How many cups should we have for this recipe?

  3. 5 stars
    My 15 year old son and I made this recipe for culinary class. He said the recipe sounded disgusting but he ended up eating half of the tots. These were so good that no dipping sauce was needed. We did use smoked paprika cause I love it!

    1. Haha..love this!! Well, I am glad he didn’t think they tasted disgusting 🙂 Thank you for letting me know!

  4. 5 stars
    I love to try new recipes to use all my zucchini up. This one did not dissappoint. I love the crunchy outside and they are healthier too!

  5. 5 stars
    Super loved this recipe, very easy to make and really tasty! Thank you so much for sharing this cheesy zucchini tots recipe! Highly recommended!