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. Watch the video below!
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 ⅔rd 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.
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
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.
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)
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).
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!
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! 🙂
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 Instagram, Pinterest and Fa
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.
Ingredients
- Sea salt
- 1 cup grated zucchini packed
- ⅓ cup finely minced white onion
- 2 garlic cloves minced
- 1 large egg
- 2 tablespoons minced basil
- 2 tablespoon minced chives
- 1 tablespoon minced parsley
- ¼ cup + 2 tablespoons grated sharp cheddar packed
- 1 tablespoon grated parmesan
- ½ teaspoon sea salt
- Freshly ground pepper to taste
- ⅓ cup breadcrumbs I used gluten-free breadcrumbs
Instructions
-
Preheat oven to 400F/200C degrees.
-
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.
-
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.
-
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.
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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.
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Serve with marinara sauce or ketchup (if you're feeling extra!) for dipping.
Recipe Video
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.
More zucchini recipes:
Claudia Lamascolo
what a yummy combination of flavors I love using zucchini with cheese and these tots are right up my alley
danielle wolter
This is such a great idea! You've got me totally hungry for tots now 🙂
Shashi at SavorySpin
I would have devoured all these myself - they sound absolutely delish - and love that they are baked and not fried!
Katherine Hackworthy
Such a great way to use zucchini, a tasty treat that would be great to serve as part of a meal, as a movie snack or for a party too. They look delicious.
Gabi Rupp @ Leanjumpstart
These tods look like and sound delicious, Marie. I think the trick is to really squeeze out the moisture from the zucchini. 'Love also the fact that I can freeze them. Can't wait to try!
Marie
I agree, it's super important! Thanks Gabi 🙂
Cassie
Hi!
These look great! I am just wondering if they would still work without the breadcrumbs or if almond meal was used instead?
Thanks
Marie
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 🙂
Amy
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:)
Greg
Made these tonight and they were amazing! Great way to use up zucchini and u can play with the spices as u please. Great idea
Marie
Thank you Greg, glad you loved them!
Lucy
Very tasty but too salty🙁
Marie
Sorry to hear it was too salty Lucy, I've never had this problem before. It could be because your cheese was very salty in the first place. If you even want to make them again I would suggest skipping the salt in the recipe.
Eliana
I just made the recipe!
Delicious 😋
Thank you for sharing!
Marie
So glad to hear Eliana, thank you!
Susan
These were so good!! I love zucchini and I love tater tots and this was the most amazing combination. Love!
Marie
Happy to hear you loved them Susan, thank you!
Lucya
Yummmm this looks so comforting! I love this dish Must try.
Marie
Thanks so much, lady! Happy you like the look of these! They are SO GOOD! Hope you get to try.
Kate Berkey
I was looking for a zucchini recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!
Marie
Hi Kate! This is wonderful to hear! Thanks so much for sharing!
Ash
I did these today! I tweaked it to what was in my fridge n garden, mint n parsley n coriander as herbs n just finally chopped onions instead of what it says in the recipe.
Marie
Hi Ash! So happy you liked the recipe. Your tweaks sound amazing! Thanks for sharing.
Glenda
Going to try this recipe as an appetizer for a dinner party (they're serving lasagna). This light dish should be good with a heavier entree. Quick question - should I peal the zucchini before grating or leave the skin for texture and color? Also, making ahead but not freezing - should I put in airtight container and refrigerate, reheat in oven or leave out & quick warm up in oven?
Thanks!
Marie
Hi Glenda! The zucchini should be peeled. I would put in an airtight container, refrigerate and reheat in the oven. Hope you all love these tots!