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Crispy Zucchini Tots

Deliciously crispy zucchini tots packed with flavor, perfect for picky eaters as a snack, side dish, or appetizer.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Zucchini Tots
  • 2 medium zucchini, grated Wash and grate without peeling.
  • 1 large egg Binds the mixture.
  • 1 cup shredded cheddar cheese Adds flavor and helps with browning.
  • 1 cup panko breadcrumbs Provides crunch; do not substitute with fine breadcrumbs.
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt Enhances overall flavor.
  • 1/4 teaspoon black pepper
For Serving
  • to taste ketchup or your favorite dipping sauce

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash and trim both ends of the zucchini, then grate them using a box grater.
  3. Scoop the grated zucchini into a clean kitchen towel, twist, and squeeze out the excess liquid until it stops dripping.
Batter Mixing
  1. In a large bowl, combine the drained zucchini, egg, shredded cheddar, panko breadcrumbs, Italian seasoning, onion powder, salt, and black pepper. Stir until well combined.
  2. If the mixture feels too wet, add one more tablespoon of panko, or squeeze a little more zucchini liquid back into the mixture if it crumbles.
Shaping and Baking
  1. Scoop about one tablespoon of the mixture and form into oval shapes. Aim for about 24 to 30 tots.
  2. Space the tots evenly on the prepared baking sheet and bake for 25 to 30 minutes, flipping halfway through for even browning.
Serving
  1. Allow the tots to cool on the pan for 2 to 3 minutes before serving them warm with dipping sauce.

Notes

For extra crunch, lightly brush the tops of the tots with olive oil before baking. Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze shaped, unbaked tots for later use.