Cheesy Zucchini Tots (Gluten Free)

Cheesy baked zucchini tots made with grated zucchini, fresh herbs, cheddar, parmesan and breadcrumbs. Both kids and adults will love these! Can easily be made gluten free. 

A plate of zucchini tater tots with a hand dipping a tot in ketchup.

I won’t tell you how Solal, my husband, and I absolutely devoured these zucchini tots in one sitting. Or maybe I should tell you – so that you really understand how super duper delicious they are!

Actually, to tell you the truth, it was mostly me lol. I ate about 2/3rd for lunch, and when Solal asked for more I said “sorry, they’re all gone!” I didn’t bother to specify “in my stomach”. Maybe he just thought I made a small batch lol.

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These zucchini tots are:

  • packed with sneaky veggies aka zucchini
  • perfect for kids and adults
  • crispy on the outside and soft inside
  • extra cheesy with sharp cheddar and parmesan
  • freezer friendly
  • gluten free if you use gluten free breadcrumbs like me

Overhead shot of a plate of zucchini tots with ketchup

What to eat with zucchini tots?

Zucchini tots can be served many ways.

They are delicious on their own as an appetizer, a snack and even a main dish. You can perfectly have them as a meatless meal if you eat a bigger portion, with maybe some rice or a Mediterranean salad on the side.

You can also serve zucchini tots as a side. They would be fantastic with grilled chicken, meat patties (chicken, beef or turkey!) or a steak for instance.

A plate of zucchini tots with a container of ketchup in the middle.

How to make zucchini tots – Step by step

First, you need to squeeze out as much moisture from the zucchini as you can.

To do that, place the shredded zucchini in a fine-mesh sieve placed over a bowl and sprinkle with sea salt. This will help the zucchini release as much liquid as possible. (step 1)

Let it sit for about 10 minutes and squeeze, squeeze, squeeze. (step 2)

In a large bowl, add the grated zucchini, onion, garlic, egg, herbs, cheddar, parmesan, salt and pepper. (step 3) Mix until well combined (step 4).

Then add the breadcrumbs (step 5) and mix again until well combined (step 6)

Collage of step by step photos to make zucchini tots

Now it’s time to shape these zucchini tater tots!

Pack the mixture into a tablespoon measuring spoon (pack as much as you can!) (step 7), then place the mound in the palm of your wet hand (step 8) and shape a tot with your fingers (step 9).

Collage of step by step photos to shape zucchini tots

Place the tots on a lined baking sheet and bake for 15 minutes at 400F/200C, flip them and bake for another 10 minutes.

Take them out of the oven and enjoy! I like to serve them with marinara sauce or when I’m feeling extra, with ketchup – so good!

baked zucchini tots on a parchment lined baking sheet

Can you freeze zucchini tots?

You sure can!

To freeze, place the cooked and cooled zucchini tots in an airtight container and freeze them for up to one month.

To eat, place frozen tots on a baking sheet and bake for 10 to 15 minutes at 400C/200C until heated through.

Tips to make zucchini tots

  • I know it’s annoying, but do squeeze the moisture out of the zucchini or you’ll end up with with soggy tater tots instead of these beautiful cheesy crispy babies.
  • You can use another type of shredded cheese instead of cheddar and parmesan. For best flavor, I’d recommend using a combo of two types of cheese.
  • If you’re short on fresh herbs, you can use only one type. I like the combo of basil, parsley and chives for a maximum of flavor, but it’s fine if you only use one.
  • I prefer to use fresh herbs, but you can also use dried herbs.

Enjoy! 🙂

Zucchini tot cut in half on a plate of other zucchini tots with ketchup

If you tried these zucchini tots, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

A plate of zucchini tater tots with a hand dipping a tot in ketchup.
5 from 7 votes
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Cheesy Zucchini Tots

Cheesy baked zucchini tots made with grated zucchini, fresh herbs, cheddar, parmesan and breadcrumbs. Both kids and adults will love these! Can easily be made gluten free.

Course Appetizer, Side Dish
Cuisine American
Keyword #healthytatertots, #tatertotsrecipe, #zucchinirecipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 15 zucchini tots
Calories 26 kcal

Ingredients

  • Sea salt
  • 1 cup grated zucchini packed
  • 1/3 cup finely minced white onion
  • 2 garlic cloves minced
  • 1 large egg
  • 2 tablespoons minced basil
  • 2 tablespoon minced chives
  • 1 tablespoon minced parsley
  • 1/4 cup + 2 tablespoons grated sharp cheddar packed
  • 1 tablespoon grated parmesan
  • 1/2 teaspoon sea salt
  • Freshly ground pepper to taste
  • 1/3 cup breadcrumbs I used gluten-free breadcrumbs

Instructions

  1. Preheat oven to 400F/200C degrees.

  2. Add a fine-mesh sieve over a mixing bowl. Add zucchini and sprinkle with sea salt. Let sit for 10 minutes. Then, using your hands, squeeze to release all the zucchini’s moisture.

  3. Add zucchini to a mixing bowl. Add onion, garlic, egg, herbs, cheddar, parmesan, salt and pepper. Stir mixture until well-combined. Then, add breadcrumbs until well-incorporated.

  4. Pack mixture into a tablespoon measuring spoon, then using your wet hands form little rectangle-shaped tots. Add tots to a baking sheet lined with parchment paper. You will get about 15 tots. 

  5. Bake for 15 minutes, then flip tots and lightly press down. Bake another 10 minutes or until golden brown on both sides. Set aside to cool.

  6. Serve with marinara sauce or ketchup (if you're feeling extra!) for dipping. 

Recipe Notes

Freezing instructions:

Place the cooked and cooled zucchini tots in an airtight container and freeze them for up to one month.

To eat, place frozen tots on a baking sheet and bake for 10 to 15 minutes at 400C/200C until heated through.

Tips and variations:

  • I know it's annoying, but do squeeze the moisture out of the zucchini or you'll end up with with soggy tater tots instead of these beautiful cheesy crispy babies.
  • You can use another type of shredded cheese instead of cheddar and parmesan. For best flavor, I'd recommend using a combo of two types of cheese.
  • If you're short on fresh herbs, you can use only one type. I like the combo of basil, parsley and chives for a maximum of flavor, but it's fine if you only use one.
  • I prefer to use fresh herbs, but you can also use dried herbs.
Nutrition Facts
Cheesy Zucchini Tots
Amount Per Serving (1 zucchini tot)
Calories 26 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 13mg 4%
Sodium 117mg 5%
Potassium 35mg 1%
Total Carbohydrates 2g 1%
Protein 1g 2%
Vitamin A 2.1%
Vitamin C 3%
Calcium 2.6%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.

More zucchini recipes:

Cheesy baked zucchini tots made with grated zucchini, fresh herbs, cheddar, parmesan, and breadcrumbs. Both kids and adults will love these! #Glutenfree too. Recipe on NotEnoughCinnamon.com #healthyrecipe #easyappetizers #tatertots #vegetarianrecipes

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posted in
All Seasons Recipes Appetizers Clean Eating Gluten free Recipes Side dishes Summer Recipes Under 300 cal Vegetarian
11 Comments
  1. Hi!

    These look great! I am just wondering if they would still work without the breadcrumbs or if almond meal was used instead?

    Thanks

    1. You need something to bind the mixture together. Almond meal or oat flour might work but I haven’t tried myself. Let me know if you give it a go 🙂

  2. These were so tasty! We loved them. I coated them in Panko crumbs before baking and afterwards pan fried them in a bit of butter. Delicious. Kids had no idea they were eating veggies:)

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