I can’t wait to share my Zucchini Tots recipe that blends shredded zucchini, breadcrumbs, and sharp cheddar into neat little bites and suggests ketchup, marinara, or ranch for dipping.

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I never thought shredded vegetables could cause such arguments at the table but these Zucchini Cheddar Tots do. They start with grated zucchini and shredded sharp cheddar cheese, and somehow the outsides crisp while the insides stay soft and gooey.

I call them Zucchini Cheddar Tots at home, though when I fry a batch my brother insists theyre just Cheesy Zucchini Fritters and grabs the first one. They’re messy, a little sneaky, and weirdly satisfying, and if you like small, crunchy bites that taste like comfort without pretending to be fancy you might just eat the whole tray.

Ingredients

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Moist, mild veg, adds fiber and vitamins, keeps tots tender not watery.
Gives bold cheesy flavor and protein, melts into gooey pockets.
Nutty salty kick, concentrates flavor, helps bind and brown edges.
Adds protein and structure, helps bind ingredients together while frying.
Light crisp coating, absorbs moisture, gives crunchy texture when fried.
Easy savory punch, small amounts boost flavor, dont make it sweet or sour.
Fresh herb bite, brightens flavor and looks, adds mild freshness.
For frying or brushing, adds calories but gives golden crispness.

Ingredient Quantities

2 medium zucchini, grated, about 3 cups

1 teaspoon kosher salt

1 large egg, lightly beaten

1 cup shredded sharp cheddar cheese packed

1/4 cup grated Parmesan cheese

1/2 cup panko breadcrumbs or plain breadcrumbs

2 tablespoons all purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

2 tablespoons chopped fresh parsley or 2 green onions thinly sliced optional

vegetable oil for frying or olive oil plus cooking spray for baking

your favorite dipping sauce such as ketchup marinara or ranch for serving optional

How to Make this

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1. Preheat for your cooking method: if baking, preheat oven to 425 F and line a baking sheet with foil or parchment and spray with cooking spray; if frying, pour about 1/4 inch vegetable oil into a heavy skillet and heat to about 350 F.

2. Grate the 2 medium zucchini into a large bowl, sprinkle with 1 teaspoon kosher salt and let sit 10 to 15 minutes so the water is drawn out.

3. Squeeze the zucchini dry using a clean kitchen towel or cheesecloth until mostly dry, you want as much moisture out as possible or the tots wont hold.

4. In a new bowl whisk the 1 large beaten egg, then add 1 cup packed shredded sharp cheddar, 1/4 cup grated Parmesan, 1/2 cup panko breadcrumbs (or plain breadcrumbs), 2 tablespoons all purpose flour, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper and the 2 tablespoons chopped parsley or sliced green onions if using.

5. Add the drained zucchini to the cheese mixture and stir until combined, press and fold, dont overwork it but make sure everything is evenly mixed; if the mix seems too wet add a little more panko or 1 more tablespoon flour.

6. Shape the mixture into tots using a tablespoon or small cookie scoop, pressing each tot compact so they hold together; you can roll them in a bit more panko for extra crunch if you like.

7. If baking place tots on the prepared sheet, lightly spray the tops with cooking spray or brush with olive oil, bake about 20 to 25 minutes turning once halfway until golden and crisp; if frying, fry in batches 2 to 3 minutes per side until golden, then drain on paper towels.

8. Tip: if the mixture is floppy chill it for 15 to 30 minutes or make a test tot in the pan to check seasoning and texture before cooking the whole batch.

9. Let tots rest a few minutes to firm up, then serve warm with ketchup, marinara or ranch for dipping.

Equipment Needed

1. Box grater or food processor with grating disc for the zucchini
2. Large mixing bowl
3. Clean kitchen towel or cheesecloth to squeeze out the zucchini’s water
4. Measuring cups and spoons
5. Whisk or fork for the egg
6. Tablespoon or small cookie scoop to shape the tots
7. Baking sheet plus foil or parchment and cooking spray for baking
8. Heavy skillet and a thermometer, with tongs or a slotted spatula for frying
9. Paper towels for draining and a cooling rack to let the tots rest

FAQ

How do I stop the tots from being soggy? Salt the grated zucchini and let it sit 10 minutes, then squeeze out as much water as you can with a cheesecloth or clean towel, or press hard with paper towels. Mix only when dry, chill the mixture 15 minutes if you can, that helps them hold together better.

Can I bake them instead of frying? Yes, spread on a parchment lined sheet, spray or brush lightly with oil and bake at 400°F for about 15 to 20 minutes, flipping halfway, until golden. For an air fryer try 375°F for 10 to 12 minutes, flip once.

Are these freezable or make ahead friendly? Totally. Shape and flash freeze on a tray, then transfer to a bag. Cook from frozen and add 3 to 5 extra minutes. You can also assemble the uncooked mixture into a tray and freeze, then bake longer from frozen.

How do I make them gluten free or lower carb? Swap panko for gluten free crumbs or almond flour packed tightly. For lower carb use almond flour or crushed pork rinds but you might need an extra egg or more cheese to keep them from falling apart.

Can I make them without eggs or dairy? You can try a flax egg (1 tbsp ground flax + 3 tbsp water) but they're a bit more fragile. For dairy free use shredded vegan cheese and a little nutritional yeast, but texture and flavor won't be exactly the same.

What’s the best way to serve them and what dips go well? Serve hot, right after cooking. Ketchup, ranch, marinara, or a spicy mayo are all great. They work as a snack, side or party bite, and green onions or lemon zest on top brighten them up.

Cheesy Zucchini Tots Recipe Substitutions and Variations

Zucchini: swap with yellow summer squash, same volume, just squeeze out the extra water the same way you would with zucchini
Egg: use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min) or about 1/4 cup plain Greek yogurt to help things stick
Shredded sharp cheddar: try Monterey Jack or Colby for milder melt, or shredded mozzarella if you want super gooey tots
Panko breadcrumbs: use plain breadcrumbs, crushed crackers like Ritz or saltines, or 1/2 cup almond flour for a lower carb version

Pro Tips

1) Get the zucchini as dry as you can. After salting and resting, really squeeze it in a clean towel, then unwrap and press with the bottom of a bowl for a minute. If it still feels damp chill the mix 15 minutes, that helps it firm up so the tots hold.

2) If the batter is floppy add panko one tablespoon at a time or a tablespoon of flour, not a whole bunch at once. Make one test tot in the pan or oven first to check texture and seasoning before cooking the whole batch, you’ll save yourself a mess.

3) For extra crunch when baking use a wire rack set over the baking sheet so air circulates both sides, and spray the tops. If frying dont crowd the pan and keep the oil hot with a simple thermometer so they brown fast and don’t soak up grease.

4) Small flavor hacks: swap half the cheddar for extra-sharp, or add a pinch of smoked paprika or crushed red pepper for depth. A little lemon zest or fresh parsley right before serving brightens them up.

5) Make-ahead tip: freeze shaped tots on a tray until solid, then bag them. Cook from frozen and add a few minutes to the cook time, and reheat leftovers in the oven or air fryer to bring back the crisp.

Cheesy Zucchini Tots Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can't wait to share my Zucchini Tots recipe that blends shredded zucchini, breadcrumbs, and sharp cheddar into neat little bites and suggests ketchup, marinara, or ranch for dipping.

Servings

servings

Calories

196

kcal

Equipment: 1. Box grater or food processor with grating disc for the zucchini
2. Large mixing bowl
3. Clean kitchen towel or cheesecloth to squeeze out the zucchini’s water
4. Measuring cups and spoons
5. Whisk or fork for the egg
6. Tablespoon or small cookie scoop to shape the tots
7. Baking sheet plus foil or parchment and cooking spray for baking
8. Heavy skillet and a thermometer, with tongs or a slotted spatula for frying
9. Paper towels for draining and a cooling rack to let the tots rest

Ingredients

2 medium zucchini, grated, about 3 cups
1 teaspoon kosher salt
1 large egg, lightly beaten
1 cup shredded sharp cheddar cheese packed
1/4 cup grated Parmesan cheese
1/2 cup panko breadcrumbs or plain breadcrumbs
2 tablespoons all purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley or 2 green onions thinly sliced optional
vegetable oil for frying or olive oil plus cooking spray for baking
your favorite dipping sauce such as ketchup marinara or ranch for serving optional

Directions

Preheat for your cooking method: if baking, preheat oven to 425 F and line a baking sheet with foil or parchment and spray with cooking spray; if frying, pour about 1/4 inch vegetable oil into a heavy skillet and heat to about 350 F.
Grate the 2 medium zucchini into a large bowl, sprinkle with 1 teaspoon kosher salt and let sit 10 to 15 minutes so the water is drawn out.
Squeeze the zucchini dry using a clean kitchen towel or cheesecloth until mostly dry, you want as much moisture out as possible or the tots wont hold.
In a new bowl whisk the 1 large beaten egg, then add 1 cup packed shredded sharp cheddar, 1/4 cup grated Parmesan, 1/2 cup panko breadcrumbs (or plain breadcrumbs), 2 tablespoons all purpose flour, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper and the 2 tablespoons chopped parsley or sliced green onions if using.
Add the drained zucchini to the cheese mixture and stir until combined, press and fold, dont overwork it but make sure everything is evenly mixed; if the mix seems too wet add a little more panko or 1 more tablespoon flour.
Shape the mixture into tots using a tablespoon or small cookie scoop, pressing each tot compact so they hold together; you can roll them in a bit more panko for extra crunch if you like.
If baking place tots on the prepared sheet, lightly spray the tops with cooking spray or brush with olive oil, bake about 20 to 25 minutes turning once halfway until golden and crisp; if frying, fry in batches 2 to 3 minutes per side until golden, then drain on paper towels.
Tip: if the mixture is floppy chill it for 15 to 30 minutes or make a test tot in the pan to check seasoning and texture before cooking the whole batch.
Let tots rest a few minutes to firm up, then serve warm with ketchup, marinara or ranch for dipping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.