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Cheesy Zucchini Tots

Cheesy zucchini tots are baked until golden and crispy all around, with a tender herb-flecked interior. This easy zucchini snack uses salted, squeezed zucchini for firm “tater tot” shapes that stay crisp.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

zucchini, grated (about 3 medium)
  • 3 cup zucchini Grate and squeeze very dry for crisp results.
salt (for sweating)
  • 1 tsp salt Used to draw out moisture before baking.
egg, beaten
  • 1 egg
cheese mixture
  • 0.5 cup sharp cheddar cheese, shredded Keep shredded; melting helps the tots hold together.
cheese mixture
  • 0.25 cup parmesan cheese, grated
binder
  • 0.33 cup breadcrumbs Helps absorb remaining moisture and firm up the shape.
seasonings
  • 0.25 tsp garlic powder
seasonings
  • 0.25 tsp onion powder
black pepper
  • 0.25 tsp black pepper Add to taste; adds seasoning punch.
olive oil spray
  • 1 olive oil spray Generously coat for browning and crisp edges.
dipping sauce
  • 0.5 cup ranch dressing for dipping Serve on the side for dipping.
optional dipping
  • ketchup Not listed in ingredients but mentioned in the shot suggestion; omit if not desired.

Equipment

  • 1 sheet pan

Method
 

Prep zucchini
  1. Grate the zucchini, toss it with salt, and let sit for 10 minutes to draw out moisture.
  2. Squeeze the zucchini using a clean towel until very dry, removing every drop of moisture.
Preheat and assemble
  1. Preheat the oven to 400°F and line a sheet pan with parchment.
  2. Mix the squeezed zucchini with the beaten egg, cheddar, parmesan, breadcrumbs, garlic powder, onion powder, and black pepper until well combined.
  3. Scoop 1-tablespoon portions and shape into cylinders (tot shapes), then place them on the baking sheet with space between.
  4. Spray the tots generously with olive oil on all sides so they brown evenly.
Bake
  1. Bake for 10 minutes, until the bottoms begin to set and turn light golden.
  2. Carefully flip the tots and bake for 10–12 more minutes, until golden and crispy all around.
Serve
  1. Serve immediately with ranch dipping sauce while the tots are hot and crisp.

Notes

Pro tip: squeeze the zucchini until it feels almost crumbly—this is what keeps the tots crisp instead of soggy. Store leftovers in the fridge up to 3 days; reheat on a sheet pan in a 425°F oven for 6–8 minutes to re-crisp. Freezing isn’t recommended because the texture can soften after thawing. For a lower-dairy option, substitute the cheddar and parmesan with a plant-based shredded melt-style cheese (choose one that browns well).