Cheesy Zucchini Tots Recipe

Cheesy zucchini tots arranged on parchment paper with a side of ketchup for dipping.

4.68 from 25 votes

A veggie-packed snack you’ll love! These Cheesy Zucchini Tots have a crispy texture and cheesy flavor that everyone will love!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 105kcal

Author: Andrea

Ingredients

3 medium zucchini (or 2 zucchini and 1 yellow squash), grated
2/3 cup panko breadcrumbs
1/2 cup sharp cheddar cheese finely grated
2 eggs
1 tsp cornstarch
3/4 tsp kosher sea salt
1/2 teaspoon 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 Fahrenheit (220 degrees Celsius). Generously spray or oil a standard-size cookie sheet with nonstick spray (PAM works, but avocado or grapeseed oil is preferred).
Place grated zucchini in a colander with small holes over the sink and press as much water out as possible. This took me a good 5 minutes.
Transfer zucchini to a large mixing bowl. Add breadcrumbs, cheese, eggs, cornstarch, salt, garlic powder, onion powder, pepper, parsley, and paprika. Using a large spatula, mix the ingredients together until combined.
Using a tablespoon for uniform measurement, scoop the zucchini mixture and form into tots. Place onto the prepared baking sheet. Lightly spray the tops with oil.
Place into the oven and bake until golden brown and crisp, about 18-22 minutes. Serve immediately with your favorite dip (ketchup, marinara sauce, or ranch).

Notes

STORE cooked Zucchini Tots in an airtight container in the fridge for up to 3 days. To FREEZE, arrange tots in a single layer until solid, then transfer to a freezer-safe bag or container for up to 2-3 months.

REHEAT frozen tots by broiling or baking at 375°F (190°C) until warmed through, or bake uncooked frozen tots at 425°F (220°C) for 18-22 minutes until golden and crisp.

Nutrition