Zucchini Tots
Updated Apr 04, 2026
Baked zucchini tots with grated zucchini, cheddar, Italian seasoning, and panko. A simple kid-friendly side dish or snack with crispy outside.
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Try my low-carb zucchini tater tots!
Zucchini tots are one of those things I make in the summer when I buy too much zucchini and need another way to use it up. I started making this recipe back when my kids weren’t exactly excited about zucchini, and it was one they would actually eat without much pushback.
You can still tell there’s zucchini in these tots, so I’m not going to act like they magically turn into tater tots. But I do think the shape helps, and the golden outside helps too. They just go over better that way, especially with ketchup on the side.
Happy Cooking!
– Yumna
Zucchini Tots Ingredients
- Zucchini: Grate the zucchini and squeeze it really well before mixing. A kitchen towel works best for this. If the zucchini is still holding too much water, the mixture will be too wet to shape, and the tots will not brown as well. You should end up with about 1 packed cup after squeezing. You can also sprinkle the zucchini with salt in a colander on top of a plate and let it sit for 30 minutes before rinsing it out to really get the water out.
- Egg and cheese: The egg and shredded cheddar help the mixture hold together. Shred your own cheese if you can, since pre-shredded cheese can be a little drier and doesn’t mix in as well.
- Breadcrumbs and seasoning: The panko, Italian seasoning, onion powder, salt, and pepper get mixed in with the zucchini to bring the mixture together. Panko works better than regular breadcrumbs here because it keeps the texture a little lighter. If the mixture still feels too wet after mixing, add a little more panko. You can also try different seasons like dry Ranch mix, Lemon Pepper, Cajun Seasoning, or even Taco Seasoning.
- For serving: Ketchup is the easy option, especially for kids, but any dip you’d normally use for tots works here, too. Ranch or marinara would both be good.
How to Make Zucchini Tots
Zucchini Tots Recipe
These zucchini tots are baked until golden and made with shredded zucchini, cheddar, breadcrumbs, and simple seasonings. Serve with ketchup or dip.
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 your 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 your 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
- Add dips! These zucchini tots are a perfect snack with a dipping sauce. I like making homemade ranch, French onion dip, spinach dip, artichoke tahini dip, or whipped feta dip.
- Pair with a sandwich. In place of French fries, these are such a nice, chewy side with sandwiches or burgers. Try my classic hamburger, my chicken shawarma wraps, or even a simple grilled cheese.
- Serve with protein. I love serving this kid-friendly veggie dish alongside heartier proteins like grilled chicken drumsticks, air fryer salmon, or pan-seared steak.
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 Ianโs 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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