Have you ever tried Zucchini Tots before? If you haven't, you are in for a treat. If you have ever had a tater tot before, the concept is similar except in place of grated potatoes, you have shredded zucchini. I find they are great for veggie averse kids since they are cute and fun to eat and the shredded zucchini is well hidden among the other ingredients.
One of the reasons I love this zucchini tots recipe so much is that it tricks my kids into eating more veggies. It doesn't hurt that these zucchini tots contain two kinds of cheese. More cheese is always a good thing!
For another yummy way to use zucchini, try this simple Bisquick Zucchini Quiche. It makes for a nutritious and delicious breakfast.
Zucchini Tots
You will need some shredded zucchini for this recipe. Shredding zucchini is a step that should be done by adults because of the potential for little hands to scrape and cut themselves.
Once the zucchini is shredded, use a cheese cloth to squeeze out the water from the zucchini.
My daughter was so excited to help with the recipe, but not excited enough to put down her crayon. I'm just glad we didn't end up with a yellow crayon in our zucchini tots.
We used a mini muffin pan for our zucchini tots. You can also just mold them by hand into small tater tot sized pieces and bake them on a greased cookie sheet. I prefer the mini muffin pan because it keeps your hands from getting dirty and the size tots it makes are just perfect for kids.
I like baking these up until they become slightly crispy on the top and bottom.
My kids loved these little zucchini tots. My youngest liked dipping them in ketchup. They made a great veggie side dish for adults too.
FAQs For Zucchini Tots
Yes, it’s important! Use a clean towel or paper towels to squeeze out as much liquid as possible so the tots hold their shape and don’t turn soggy.
You can prep the mixture ahead and keep it in the fridge for a few hours before baking. They’re best served fresh, but leftovers reheat well too.
Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back some crispiness.
📖 Recipe
Zucchini Tots
Video
Ingredients
- 1 medium zucchini roughly one cup of zucchini after the water has been squeezed out
- ¼ cup seasoned Italian bread crumbs
- ¼ cup Parmesan cheese
- ¼ cup shredded cheddar cheese
- 1 egg
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Grease a mini muffin pan.
- Shred one zucchini and wrap in cheese cloth. Squeeze out excess water from the zucchini.
- In a medium bowl, mix 1 cup shredded zucchini,egg, bread crumbs, Parmesan cheese, cheddar cheese, and salt and pepper.
- Using a spoon, scoop the mixture into a greased mini muffin pan. The mixture will make 12 zucchini tots.
- Bake for 15-20 minutes at 400 degrees until tops start to crisp.
Nutrition
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Suzy says
I absolutely love these!❤great to make ahead and keep at work.😆
Elaine Albu says
Where can I get a copy of this recipe without all the ads, large pictures, etc. So I can try the recipe and comment.?
Vicky says
Hi Elanie,
At the bottom of the post there is a section that says Zucchini Tots with icons to save or print. If you click on print in this area it will open up a page with just the recipe. It will print out on one page with no photos. Hope this helps.