These bite-size Zucchini Tots are perfect to dip and dunk into ketchup, salsa, guacamole, or sour cream. And they are such a delicious way to transform zucchini into a lunch or dinner main dish. Plus: You can make them in under 30 minutes and they store well for future days, too.

zucchini tots with marinara sauce on white plate

Zucchini Tots

We are always looking for new ways to use up zucchini—from Zucchini Slice, Chocolate Zucchini Muffins, and Freezing Zucchini—and these tots are a new favorite.

They are a fun shape that are easy to dip, they rival any tot you find in the freezer aisle for flavor, and you can enhance them with even more flavor by serving them with any dip you like.

We like to have these for lunch or as a vegetarian main dish paired with an easy side to round things out.

Ingredients You Need

To make this recipe, you’ll need these ingredients:

Ingredients for zucchini tots on countertop
  • Zucchini: You can use any variety of green zucchini here. Yellow summer squash will also work if that’s what you have on hand.
  • Egg: This helps the batter hold together nicely.
  • Plain breadcrumbs: This ingredient helps to give the tots a nice structure as they bake.
  • Shredded cheddar cheese: I like to add cheese for flavor and for crispness around the edges of the baked tots. You can swap in a different shredded cheese as you like.
  • Italian seasoning
  • Salt

Step-by-Step Instructions

Here’s a preview of the recipe so you know what to expect. For the full information and specifics, scroll to the bottom of the post.

step by step zucchini tots in grid of 4 images
  1. Line a bowl with a clean kitchen towel and grate the zucchini with a box grater or hand-held grater.
  2. Wrap up the towel and squeeze out as much liquid as you can.
  3. Measure out the grated, dry zucchini into a bowl with the rest of the ingredients.
  4. Stir well.
  5. Portion out rounds, forming them into tot shapes. Place onto a baking pan lined with parchment paper and bake.

TIP: You can also make these in the Air Fryer; Air-fry on a parchment-lined rack for 10 minutes at 400 degrees F.

zucchini tots on parchment paper before baking

How to Store

Store cooled tots in an airtight container in the fridge for up to 5 days. Warm in a toaster oven or in a 375-degree-F oven for 6-8 minutes to return to the same slightly crisp texture as when they were fresh out of the oven.

You can also warm in the microwave for 15-30 seconds if you don’t mind them being soft.

zucchini tots on parchment paper after baking with marinara sauce

What to Serve with Zucchini Tots

We usually have a simple side of fruit with this meal, but some other ideas include scrambled eggs, thinly sliced cucumbers or bell peppers, applesauce, toast, or leftover chicken.

We do love these tots dipped into warmed marinara or pizza sauce. Other dips you might try include guacamole, sour cream, ranch, or salsa.

(You can also check out my Zucchini Slice and Zucchini Pasta Sauce for more ways to use up zucchini.)

zucchini tots on pink plate with kiwi slices

Best Tips for Success

  • Squeeze as much liquid out of the zucchini as you can.
  • Dip in ketchup, salsa, guacamole, sour cream, or other preferred dipping sauce.
  • Add more herbs according to your preference.
  • Serve with fruit or raw veggies as an easy meal.

Related Recipes


I’d love to hear your feedback on this recipe, so please rate and comment below!

zucchini tots with marinara sauce on white plate

Favorite Zucchini Tots

These bite-size Zucchini Tots are perfect to dip and dunk into ketchup, salsa, guacamole or sour cream. And they are such a delicious way to transform zucchini into a lunch or dinner main dish. Plus: You can make them in under 30 minutes and they store well for future days, too.
5 from 7 votes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Cuisine American
Course Dinner, lunch
Calories 136kcal
Servings 4 -6

Ingredients

  • 1 medium zucchini
  • 1 large egg
  • ½ cup plain breadcrumbs
  • ¼ cup all-purpose flour
  • ¼ cup shredded cheddar cheese
  • 1 teaspoon Italian seasoning (or pizza seasoning)
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  • Line a bowl with a clean kitchen towel and grate the zucchini with a box grater or hand-held grater. Wrap up the towel and squeeze out as much liquid as you can.
  • Measure out 1 cup of the grated, dry zucchini. Add to a medium bowl with the rest of the ingredients. Stir well. (You may need to use clean hands to get the batter uniformly mixed.)
  • Use a tablespoon measuring spoon to portion out rounds, pressing and forming them into tot shapes. Place onto the prepared baking pan.
  • Bake for 16-18 minutes or until golden brown around the edges and firm to the touch.
  • (To make in the Air Fryer, air-fry on a parchment-lined rack for 10 minutes at 400 degrees F. )

Notes

  • Store cooled tots in an airtight container in the fridge for up to 5 days. Warm in a toaster oven or in a 375 degree F oven for 6-8 minutes to return to the same slightly crisp texture as when they were fresh out of the oven. You can also warm in the microwave for 15-30 seconds if you don’t mind them being soft.
  • Squeeze as much liquid out of the zucchini as you can.
  • Dip in ketchup, salsa, guacamole, sour cream, or other preferred dipping sauce.
  • Add more herbs according to your preference.
  • Serve with fruit or raw veggies as an easy meal.
  • Dairy-free: Use shredded dairy-free cheese.
  • Gluten-free: Use gluten-free all purpose flour and breadcrumbs.
  • Egg-free: Omit the egg and add ¼ cup ricotta cheese or ¼ cup egg replacer like Just Egg. You may need to bake 2-4 minutes longer to set the middle.

Nutrition

Serving: 4tots, Calories: 136kcal, Carbohydrates: 18g, Protein: 6g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 48mg, Sodium: 310mg, Potassium: 190mg, Fiber: 2g, Sugar: 2g, Vitamin A: 237IU, Vitamin C: 9mg, Calcium: 98mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

Related Posts

Related Products

Share it with the world

Pin

Filed Under

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




Comments

  1. 5 stars
    I had some of your Extra Veggie Marinara sauce leftover from the other night and used it as the dip for these. It definitely brought out the pizza taste even more and my pizza-loving 15 month old couldn’t get enough of them! Thanks for all your content!

  2. 5 stars
    My son is 16 months and went from eating everything to refusing everything. Thankfully these were a big hit. One dinner saved ❤️

  3. What should these taste like? I doubled the recipe and it kinda just taste like bread. Next time I feel like I need to double the seasoning.

  4. 5 stars
    Excellent way to use zucchini! I added an extra egg. You don’t need to, I just had an extra one, and the recipe is flexible enough it worked just fine!

  5. 5 stars
    These were even better the second day. I used ranch seasoning, so I left out the salt, but I shouldn’t have.

  6. 5 stars
    Excited to give these a whirl in the air fryer! We only have panko breadcrumbs….do you think this would be an okay substitute?

    I also need to thank you for the incredible continued content. You’ve made feeding my picky toddler more manageable. Thank you so so much.