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 Mushrooms, Slow Cooker Grape Jelly Meatballs, Jalapeno Poppers, and of course these cheesy zucchini tots! You will be the snack hero!!
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!
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.
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.
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.
HERE ARE SOME MORE DELICIOUS ZUCCHINI RECIPES:
- Lightened Up Zucchini Bread
- Spicy Zucchini Frittata
- Garden Veggie Pizza
- Pumpkin Zucchini Bread
- Sheet Pan Chicken Parmesan with Roasted Squash
- Zucchini Crumb Cake
Cheesy Zucchini Tots 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).
About how many cups of zucchini is used? Thanks!
Hi Charmane, it will be about 3 cups total, 1 cup from each zucchini.