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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.
Course Dinner, lunch
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4 -6
Calories 136kcal


  • 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


  • 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. )


  • 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 1/4 cup ricotta cheese or 1/4 cup egg replacer like Just Egg. You may need to bake 2-4 minutes longer to set the middle.


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