zucchini tots
There’s a special kind of magic that happens when zucchini transforms into crispy little bites of golden goodness. I still remember the first time I made zucchini tots—my kids were skeptical at first, but the smell alone brought them running into the kitchen. They disappeared in minutes, and ever since, this recipe’s been a lifesaver on busy nights. They’re like the cooler, healthier cousins of classic tater tots but with so much more personality—and bonus points for sneaking some extra veggies into the mix. If you’re anything like me and love finger foods that are easy to share and even easier to eat, these zucchini tots might just become your new obsession.
What is Zucchini Tots?
Think of zucchini tots as the fun little vegetable-packed snacks that mimic the crunchy, bite-sized appeal of traditional tater tots. It’s essentially grated zucchini mixed with a few trusty binders, herbs, and a touch of seasoning, all shaped into tiny cylinders or nuggets and baked or fried until crispy on the outside and tender inside. The name “zucchini tots” just rolls off the tongue, doesn’t it? It perfectly sums up this simple but sneaky veggie upgrade that turns humble zucchini into a crowd-pleaser. They’re approachable for any home cook and way less intimidating than they sound—plus, they’re fantastic for sneaking in extra greens without anyone batting an eye.
Why you’ll love this recipe?
What I love most about zucchini tots is how effortlessly they combine flavor, texture, and convenience all in one. First off, the flavor profile is subtly savory with a hint of fresh zucchini sweetness that pairs beautifully with a crispy, golden crust. You get that satisfying crunch on the outside, and when you bite in, it’s tender, moist, and comforting on the inside. My kids don’t even realize they’re eating veggies—they just ask for seconds!
Another big win is how approachable this recipe is. You really don’t need fancy ingredients or a ton of time. I always keep a batch of zucchini in the fridge to whip these up quickly whenever life gets hectic. The ingredients are budget-friendly too, mostly pantry staples plus whatever zucchini is fresh at the market or from your garden. And hey, if you’re someone who loves versatility, these little guys can be dipped in anything from classic ketchup to garlicky aioli, or even drizzled with a tangy yogurt glaze. Honestly, I tested this recipe alongside my sweet potato tots, and while those are amazing too, zucchini wins for that light, fresh twist that feels less heavy and easier to eat all day long.
How do I make Zucchini Tots?
Quick Overview
The whole process is a breeze: grate your zucchini, squeeze out the moisture (this part is key!), mix in eggs, cheese, and breadcrumbs, shape them into tots, then bake or fry until they’re crispy and irresistible. What makes this method special is that it balances moisture removal with just enough binder so your tots hold up without being soggy or dense. You don’t need a deep fryer or fancy gadgets—just a good oven or skillet and a little patience as they crisp up nicely. I promise, once you get the hang of moisture control, it’s almost foolproof!
Ingredients
For the Main Batter:
- 3 cups grated zucchini (about 2 medium zucchinis) – I like to use fresh, firm zucchinis but sometimes the smaller ones are sweeter.
- 1 large egg – acts as the binder; room temperature helps it mix better.
- ½ cup grated Parmesan cheese – adds a sharp, savory punch and helps firm up the tots.
- ½ cup breadcrumbs – regular or panko for extra crunch; gluten-free options work well too.
- 2 cloves garlic, minced – this always gives them a nice little kick.
- ½ tsp salt and ¼ tsp black pepper – feel free to adjust to taste.
- 1 tsp dried Italian herbs (optional) – oregano, basil, or thyme add a cozy flavor.
For the Filling:
- Extra cheese for stuffing (optional) – mozzarella works wonderfully if you want melty centers.
- Cooked bacon bits or finely chopped herbs – for jazzing things up.
For the Glaze/Dip:
- Plain Greek yogurt or sour cream mixed with lemon juice – for a tangy drizzle or dipping sauce.
- Ketchup, ranch, or spicy aioli – classic crowd-pleasers at my house.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup and to help the tots crisp evenly. If you’re pan-frying, heat a non-stick skillet over medium heat with a little oil. It’s important to have this ready before you form the tots so the cooking process flows smoothly.
Step 2: Mix Dry Ingredients
In a large bowl, combine your breadcrumbs, grated Parmesan, salt, pepper, garlic, and Italian herbs if you’re using them. Mixing these dry ingredients ahead lets all the flavors mingle before you add the wet stuff. The texture should feel slightly coarse but crumbly—that’s what’s going to give your tots that amazing crunch.
Step 3: Mix Wet Ingredients
Grate your zucchini on the large holes of a box grater, then toss it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (trust me, this step makes all the difference between soggy and crispy). Beat your egg in a separate bowl, then stir it into the dried mix along with your zucchini. Mixing in the egg after the dry components ensures an even coat that holds everything together beautifully.
Step 4: Combine
Fold the zucchini and egg mixture into the dry ingredients gently but thoroughly. You don’t want to overmix because that can lead to dense tots, but it should be homogenous enough that it sticks well when you press it. The batter will be thick but moist—if it’s too wet, add a little more breadcrumbs.
Step 5: Prepare Filling
If you’re doing stuffed zucchini tots, grab your extra cheese or mix-ins now. Flatten a small bit of batter in your palm, pop the filling in the center, then cover it with more batter and shape it into a tot. This adds a fun surprise element that’s totally worth the tiny extra effort.
Step 6: Layer & Swirl
This step is mostly about shaping, so form the batter into little log-shaped tots, about 1 to 1.5 inches long. If you want to get fancy with swirling in fillings, try using a small spoon to add dollops before shaping each tot. The surface should be smooth but not overly packed.
Step 7: Bake
Arrange your tots on the prepared baking sheet, leaving a bit of space between each. Bake for 20-25 minutes, flipping halfway through to get both sides golden and crispy. For skillet-frying, cook them in batches for about 3-4 minutes each side until golden. The scent filling the kitchen is addictive—like a warm hug in snack form.
Step 8: Cool & Glaze
Once baked, let the tots cool on the pan for a few minutes so they firm up (hot tots can be fragile). Then, drizzle your chosen glaze or serve it alongside your favorite dip. A few cracks on the surface with a soft interior is exactly the texture you’re aiming for.
Step 9: Slice & Serve
These are perfect served warm straight from the oven or pan, but if you made larger ones, slicing them in half makes sharing easier—plus, you get to see that cheesy or herby filling ooze a little. Serve as finger food, or alongside a fresh salad for a quick meal. The crispy edges with that tender zucchini bite are just irresistible.
What to Serve It With
For Breakfast: Pair your zucchini tots with a comforting cup of dark roast coffee and a dollop of savory Greek yogurt mixed with a squeeze of lemon. Adding a side of scrambled eggs or avocado toast makes for a balanced, satisfying morning.
For Brunch: Plate them up on a farmhouse platter with fresh herbs sprinkled on top, alongside a mimosa or sparkling iced tea. A small bowl of house-made spicy ketchup or aioli makes it feel a little fancy, perfect for lazy weekend get-togethers.
As Dessert: While these aren’t your typical sweet dessert, I love a twist that pairs them with slightly sweet dipping sauces—think a honey-mustard glaze or a spiced yogurt dip with cinnamon. It’s unexpected but surprisingly delightful for those wanting a little sweet-savory combo.
For Cozy Snacks: Nothing beats stealing a few warm tots right out of the oven, alongside a tall glass of cold milk or a comforting cup of herbal tea. This one’s my family’s go-to when we all need a quick, wholesome bite during a busy afternoon or TV marathon night.
I have a little tradition of serving these at holiday parties, and without fail, they’re the first to vanish from the platter. They’re a simple way to sneak some green into everyone’s plates while still feeling like a treat.
Top Tips for Perfecting Your Zucchini Tots
Zucchini Prep: The moisture content in zucchini is the biggest culprit behind soggy tots. Be sure to grate and then press out every last bit of water—wrap it in a clean towel and squeeze hard. Sometimes I even let it sit in a colander sprinkled with salt for 10 minutes to draw out more liquid for an even firmer texture.
Mixing Advice: Combine ingredients until just mixed—overworking the batter can make the tots dense and heavy rather than light and crispy. The batter should be thick enough to hold shape but still moist. If it feels dry, add a splash of milk or an extra egg white; if too wet, add a few more breadcrumbs slowly.
Swirl Customization: When adding fillings like cheese or herbs, place them gently in the middle before covering with batter and shaping. For an eye-catching look, try swirling in cooked spinach or roasted red pepper bits. It not only tastes amazing but makes the tots look homemade and vibrant.
Ingredient Swaps: Parmesan can easily be swapped for Pecorino or Asiago for a sharper taste. Breadcrumbs can be replaced with almond flour for a low-carb version—just reduce the amount slightly as almond flour absorbs differently. Eggs can be swapped with flaxseed meal for a vegan twist, but I found this sometimes changes texture, so cook a test batch first.
Baking Tips: Place the baking sheet in the middle rack for even heat. Flip your tots halfway through baking to get both sides beautifully browned. If you notice your oven runs hot, lower the heat by 10 degrees and bake a little longer to avoid burning.
Glaze Variations: I often switch it up by mixing Greek yogurt with fresh herbs, lemon zest, and a pinch of garlic for a creamy, tangy dip—or a drizzle of honey mustard when I’m feeling a little sweet and savory combo. If you want a classic flare, a dusting of smoked paprika or a squeeze of fresh lemon just before serving never hurts!
Over the years, I’ve learned that a little extra patience with moisture prep and gentle mixing really makes these zucchini tots shine. The results always impress, whether it’s a casual weeknight meal or a snack to wow friends. Trust me on the moisture step—it’s a game changer every single time.
Storing and Reheating Tips
Room Temperature: If you’ve got leftovers, you can store zucchini tots on the counter for a few hours covered loosely with foil or a kitchen towel. They’ll stay crisp enough but best eaten the same day for prime texture.
Refrigerator Storage: Place cooled tots in an airtight container lined with a paper towel to absorb excess moisture. They’ll last about 3-4 days. To crisp them up after refrigeration, pop them back in a hot oven for 5-10 minutes or a skillet on medium heat.
Freezer Instructions: These freeze beautifully! Arrange tots in a single layer on a tray and freeze until firm, then transfer to a freezer bag or container. They’ll keep for up to 3 months. When ready to enjoy, bake straight from frozen and add a few extra minutes to the cooking time to get them crispy again.
Glaze Timing Advice: It’s best to add glazes or dips fresh just before serving. If you’re prepping ahead, keep the glaze separate in the fridge and only drizzle or dip after reheating so the tots don’t get soggy. This little step keeps their crunch intact and your snack game strong.
Frequently Asked Questions
Final Thoughts
Honestly, zucchini tots always surprise me with how quickly they disappear—it’s like they have a secret power to bring everyone to the kitchen, claiming “just one more.” They’re a perfect blend of comfy and fresh, crunchy and tender, and the chance to sneak in a little extra veggie love makes me feel like a wizard in the kitchen. If you have a garden zucchini overload or just want a fresh twist on a nostalgic snack, these tots should be on your table. There’s something so satisfying about homemade bites that taste like they came from your favorite neighborhood spot, but better because you made them. Don’t be shy to experiment—try stuffing them, adding herbs, or pairing with your favorite dipping sauces. I can’t wait to hear how yours turn out and what fun spins you put on it. Drop a comment, share your favorite combos, or rate this recipe if it steals your heart like it did ours. Happy cooking and even happier snacking!
Easy Summer Veggie Bites Recipe
Ingredients
Main Ingredients
- 1 cup grated zucchini packed
- 1 large egg
- 0.25 medium onion minced
- 0.25 cup reduced fat sharp cheddar cheese grated
- 0.33 cup seasoned breadcrumbs or gluten-free crumbs
- 0.25 teaspoon kosher salt
- black pepper to taste
- cooking spray
Instructions
Preparation Steps
- Preheat oven to 400°F and spray a baking sheet with cooking spray.
- Grate the zucchini into a clean dish towel until you have 1 packed cup. Wring out all excess water. In a medium bowl, combine zucchini, egg, minced onion, cheese, breadcrumbs, salt, and pepper.
- Spoon about 1 tablespoon of the mixture and roll into small oval tots. Place on the prepared baking sheet.
- Bake for 16 to 18 minutes, turning halfway through, until golden and crispy. Makes about 16 tots.
