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
We are always looking for new ways to use up zucchini—from Zucchini Slice, Chocolate Zucchini Muffins, and Banana Zucchini Muffins—and these tots are a new favorite of all of our zucchini recipes.
They are a fun shape that are easy to dip—just like you’d expect from a zucchini tater tot!—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 sauce or condiment you (or the kids) like. They have a mild zucchini-cheese flavor that is super versatile and great for a meal or snack.
We like to have these for lunch or as a vegetarian main dish paired with an easy side dish to round things out.
(You may also like my Sweet Potato Tots and Cauliflower Tots.)
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Ingredients You Need
To make this recipe, you’ll need these ingredients on hand to get started.
- 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: This adds a little extra flavor to the shredded zucchini mixture. You could use garlic powder instead if you prefer.
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.
- Line a bowl with a clean dish 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 the grated, dry zucchini into a bowl with the rest of the ingredients. Stir well.
- 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.
How to Store
Store cooled tots in an airtight storage 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.
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.)
Best Tips for Success
- Squeeze as much liquid out of the zucchini as you can to ensure that there isn’t any excess moisture in the zucchini.
- Dip in ketchup, salsa, guacamole, sour cream, or other preferred dipping sauce.
- Add more herbs according to your preference.
- If making in an Air Fryer, grease with nonstick spray.
- Add a little Parmesan cheese for additional flavor if you like.
- 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!
Favorite Zucchini Tots
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
This post was first published July 2022.
Forget the baby… I’m making these for myself. So good! New favorite way to eat zucchini.
Baby only nibbled on these but I was happy to eat the rest.
These were delicious! Both my boys – and my husband – loved them.
These were great! Baked them in the oven along with some sweet potato fries. The zucchini tots were enjoyed by me, my husband, and my 2-year-old 😊
Glad to hear that!
Delicious! I made them in the air fryer came out perfect! it was so simple to put together and tasted awesome with marinara. Will make again
So glad to hear that!
These were surprisingly easy to make and my 1-year old was a big fan. My 3 year old wouldn’t eat it because she could see the zucchini, but I happily ate her portion. These were tasty!
Could these be frozen?
Sure thing!
Thanks for this recipe, my toddler helped me make them by adding ingredients and cracking the egg. I did add carrots too and made them in the air fryer and they came out so yummy. Best of all my toddler ate them! 😁
Hi Amy,
I tried this recipe. After mixing all the ingredients, the mixture become clumps except zucchini. It’s this expected? Also can we substitute all purpose flour with whole wheat flour?
Hi- I would use a fork or clean hands to incorporate the ingredients together. It can take a minute or two. and yes, you should be able to use whole wheat flour.
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!
My son is 16 months and went from eating everything to refusing everything. Thankfully these were a big hit. One dinner saved ❤️
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.
Did you not double the seasoning when you made them?
Do you think chickpea flour could be used here, for added protein?
I haven’t tried that but it might work!
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!
These were even better the second day. I used ranch seasoning, so I left out the salt, but I shouldn’t have.
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.
Hi- Yes, I think panko would be fine. And you’re so very welcome!