Zucchini Tots
Updated Dec 26, 2025
Zucchini Tots are a low-carb alternative to classic potato tater tots. They're cheesy, kid-friendly, and a great appetizer for gatherings!
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Try my low-carb zucchini tater tots!
These zucchini tots are a different appetizer to incorporate more veggies into your diet. They are baked rather than fried, and are a great low carb alternative potlucks, parties and get-togethers. Quick and easy to make with just a handful of ingredients, they can be made ahead of time and are a hit with kids and adults alike!
Happy Cooking!
– Yumna
Zucchini Tots Ingredients
- Zucchini: Look for smaller zucchini at the store, because larger zucchini tend to have more water and less flavor.
- Cheddar cheese: Or any sharp cheese. I recommend buying a block of cheese and shredding it yourself.
- Panko breadcrumbs: Regular breadcrumbs work, too, if that’s all you have. To make the recipe gluten-free, use almond flour or oat flour.
- Egg: Use room temperature eggs to make it easier to bind.
- Spices: I use Italian seasoning, onion powder, salt, and pepper. Use whatever seasonings you like!
How to Make Zucchini Tots
Zucchini Tots
Zucchini Tots are a low-carb alternative to classic potato tater tots. They're cheesy, kid-friendly, and a great appetizer for gatherings!
Video
Ingredients
- 2 cups zucchini grated, about 2 zucchinis
- 1 large egg
- ½ cup shredded cheddar cheese
- ½ cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- ¼ teaspoon onion powder
- Salt and pepper to taste
- Ketchup for serving
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the grated zucchini into a kitchen towel and squeeze all of the excess liquid out. Discard the liquid. You should end up with 1 cup of packed zucchini.
- Transfer the dried zucchini to a medium bowl. Add the egg, cheese, panko breadcrumbs, Italian seasoning, and onion powder. Season with salt and pepper, then combine until the mixture sticks together.
- Spoon about 1 tablespoon of the mixture and form it into a small oval, like the shape of a tater tot. You should get about 16 zucchini tots.
- Place the zucchini tots on the prepared baking sheet and bake for 25–30 minutes, turning halfway through, until golden.
- Serve warm with ketchup or other dipping sauce.
Notes
My Top Tip: Squeeze as much water out of the shredded zucchini as possible. It’s the key to making crisp, cheesy zucchini tots. There will be a lot more water than you’d expect, so keep squeezing!
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the air fryer or toaster oven.
Freezing: You can freeze the zucchini tots before or after cooking them. To freeze them before cooking, lay them flat on a baking sheet in the freezer for at least 4 hours. Once frozen, store them in a freezer-safe airtight bag for up to 3 months. Thaw in the fridge overnight and cook according to recipe instructions. To freeze the zucchini tots after cooking, store them in a freezer-safe airtight bag for up to 3 months. Thaw in the fridge overnight and bake at 350ºF until heated through.
Nutrition
Calories: 115kcal, Carbohydrates: 8g, Protein: 7g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 56mg, Sodium: 171mg, Potassium: 213mg, Fiber: 1g, Sugar: 2g, Vitamin A: 333IU, Vitamin C: 11mg, Calcium: 140mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Squeeze as much water out of the shredded zucchini as possible. It’s the key to making crisp, cheesy zucchini tots. There will be a lot more water than you’d expect, so keep squeezing!
- Add more panko breadcrumbs if the mixture is too wet. You should feel it sticking together. If not, add more breadcrumbs 1 tablespoon at a time until it does.
- Make the tots in a mini muffin tin. Instead of rolling each tot individually, you can scoop the mixture into mini muffin cavities sprayed with non-stick cooking spray.
Serving Ideas
- Classic dips: Homemade Ranch Dip, French Onion Dip, Marinara Sauce
- Cheesy dips: Whipped Feta Dip, Buffalo Chicken Dip, Whipped Cottage Cheese
- Veggie dips: Spinach Dip, Artichoke Tahini Dip, Muhammara Dip
FAQs
Should I peel the zucchini before grating it?
Nope! You can grate it whole. The peel adds color, texture, and nutrients.
Why are my zucchini tots soggy?
You probably didn’t squeeze enough moisture out of the shredded zucchini. Bake them for a few more minutes until golden brown.
Comments
Very good. Used Roasted Red Pepper dip instead of ketchup. My husband even said they were good, and he’s not a zucchini fan.
Yay! So happy you both liked the recipe! Thank you!!
Just tried them, they were awesome in the air fryer. I froze them first before air frying
Glad you liked them! Thank you!!
How is this gluten free if you are using PANKO??
Hi Shalene, sorry for the confusion. The panko breadcrumbs I use for this recipe (either Ian’s or Kikkoman) are both gluten free. In the recipe card, I also suggest using almond flour or oat flour if you prefer to not use breadcrumbs. Hope that provides clarity!
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