Cheesy Zucchini Tots

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

Cheesy Zucchini Tots |

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.

Cheesy Zucchini Tots |

Just like those frozen tater tots, only made fresh and 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!

Cheesy Zucchini Tots |

I’m kind of a snob when it comes to oven baked food. I want it to taste just as delicious as the fried stuff. You know what I mean? These tots turned out flavorful on the inside and crisp on the outside- just what I had hoped for!

You’ll mix the squeezed zucchini (I used 2 zucchini and 1 yellow squash) along with the other ingredients until combined. Grab a tablespoon and portion the mixture out, then form into tots.

Cheesy Zucchini Tots |

Place onto a generously sprayed baking sheet (I used avocado oil spray, grapeseed would also be a good choice), toss them into the oven and let them bake until they’re golden brown. 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!

Cheesy Zucchini Tots |

Serve them hot out of the oven with your favorite dipping sauce. We usually stick with ketchup, but marinara or ranch would be yummy too!

Cheesy Zucchini Tots |

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!
5 from 2 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


  • 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


  • 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).


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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