Parmesan Zucchini Tots


These easy homemade tots are a fun and delicious way to eat zucchini. They make a great healthy snack or side dish.

I’ve really enjoyed making vegetable tots. So far I’ve made cauliflower and broccoli ones and recently I tackled zucchini. I love how the zucchini stayed green even after baking!

Recently, Amazon started offering free 2 hour delivery from some local grocery stores and restaurants in San Diego with their Prime membership. It’s made me even lazier about going out to do any shopping. When I got the idea to make zucchini tots, I didn’t actually have any zucchini in the house. I really, really didn’t want to change, put on make-up and drive to the grocery store just to pick up zucchini. So I ended up buying it with the Prime Now app! There is a $20 minimum, so I did have to buy some other items, but I actually found some other great deals and easily reached the minimum.

I normally like to pick out my own produce, but the ones I got delivered were all pretty good. And it was so nice not to have to leave the house! I got a ton done while waiting. A few hours later, I was united with my zucchini and ready to go. These tots came together pretty easily. It was slightly more effort than the cauliflower and broccoli tots because the zucchini produce a lot of water when shredded. But after patting them dry, you just add a few more ingredients, shape them into cylinders and you’re ready to go!

By the time Mr. K got home, I barely had any left for him. I just couldn’t stop popping these crispy tots in my mouth. They make a great snack or side dish and I’ll be making them again soon.

You can also check out my recipes for cauliflower tots and broccoli tots.

Parmesan Zucchini Tots

Ingredients:

  • 1 1/2 cups shredded and lightly patted dry zucchini (about 1 1/2 medium zucchini)
  • 1 cup Italian seasoned panko bread crumbs (please use panko for best results; if using regular bread crumbs, you will need to adjust and use less; if you use non-seasoned panko bread crumbs, make sure to add Italian seasoning to your mix)
  • 1/2 cup shredded parmesan cheese
  • 1 large egg

Directions:

  1. Shred zucchini with a vegetable grater. When done, pat zucchini dry with a few sheets of paper towels. While you don't need to completely dry the zucchini, you do want to absorb some of the moisture. I used about 4 sheets of paper towels. You want to keep drying the zucchini until the stage where when you pat the shredded zucchini with a paper towel, the paper towel is moist but no longer soaking with water.
  2. Preheat oven to 400 F. Measure out 1 1/2 cups of patted dry zucchini and add to a large mixing bowl. Add egg, cheese and breadcrumbs. Stir until everything is thoroughly combined.
  3. Take 1 tablespoon of zucchini batter and squeeze between palm of hand, compressing it. Some water should also release out. Using both hands now, shape to resemble a cylinder tater tot shape. Place onto a baking sheet lined with silicone baking mat or parchment paper. Repeat with remaining zucchini.
  4. Bake for about 20 minutes until bottoms are golden brown and crispy. Flip over and bake for another 5 minutes. Serve warm with dipping sauce of your choice.

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35 comments on “Parmesan Zucchini Tots”

  1. Hi,

    I’m Divya from India and we don’t the above mentioned bread crumbs easily here. Is there an alternative I can use? May be crumbs from whole wheat bread? Also, instead of an egg, can I use something else for binding this dough together? We are vegetarians don’t eat eggs.

    Complicated, I know 🙂

    Thanks

    • I’m sorry but I don’t have an alternative suggestion. I’m sure if you do an internet search, you should find some answers. good luck

  2. http://www.organicauthority.com/health/egg-substitutes-vegan-baking.htmlMix 1 tablespoon ground chia seeds with 3 tablespoons water and let thicken. Like flax eggs, chia eggs also having binding properties. When apple cider vinegar is combined with baking soda, it causes dough to rise, making it a perfect egg leavening replacement.

  3. These look tasty! About how many servings did this recipe make? Thanks!

  4. Can you freeze these and reheat later? Look delicious!

  5. We’re making these right now! I cut the recipe in half as it’s just me and the kiddo, and the kid had the brilliant idea of using the cookie scoop to form the tots – much more uniform in size.

  6. Can I make the night before and heat in microwave?

  7. Just made these. Tasty, but a few thoughts:
    I think the panko makes for a fluffier product. I only had half a cup left of panko, so mixed in regular Italian seasoned bread crumbs. I think they are denser as a result.

    If one was using just regular breadcrumbs, I would consider adding an additional egg and whisking the eggs before adding to the batter, or adding some more zuchinni.

    I got 20 good sized taters out. Probably could have made more and smaller, but with the denser dough, this was easier. I estimate the whole batch to have about 715 calories, so divide that by number of tots for calories per tot.

  8. Hi I just made these tonight and wanted to say how wonderful they were! I just wanted to mention a couple minor things I did differently. I’m not sure if I had too much breadcrumbs or too much zuchinni but I did add about half another mixed egg and flipped them half way. They actually tasted better after cooling a little. Also I used regular Italian bread crumbs and they worked great! Thanks for the great idea!

  9. What kind of dipping sauce do you recommend? Do you have a recipe?

  10. They were too dry for my taste, the Parmesan cheese was very salty…would like them to be more moist…I would make again bit a little different

    • You can try reducing the breadcrumbs next time. Though did you use regular ones or panko? I’ve always used panko and I’ve had a few people tell me it comes out more dense and dry with the regular breadcrumbs.

  11. Has anybody tied freezing them ? Would it be better to cook them first and them freeze them or to just prepare the little tots into shape and freeze them uncooked? Thoughts?

    • I think they could be frozen in their little shapes…probably on a parchment lined cookie sheet and then put in a freezer bag/container. That way they wouldn’t be stuck together. I’m going to give it a try, since I have 2-3 more cups of shredded zucchini to use up!

  12. Just made these for our family. They are delicious and so easy to make. I used regular bread crumbs and added italian seasoning as suggested. I will be making these again.

  13. I have an over abundance of yellow squash, could that be used as well?

  14. We all enjoyed the cauliflower tots, looking forward to trying the zucchini version. When you are shredding the zucchini, do you peel it and remove the seeds from the middle?

    • Nope, I just shredded it with the skin and seeds. You can definitely remove them first though, especially if you’re working with really big zucchini. Since mine were small and thin, they didn’t have very large seeds and the skin wasn’t too tough

  15. I only have grated Parmesan, do you think that would work?

    • I would recommend you use another cheese like mozzarella rather than using the grated Parmesan. The grated parmesan with the long shelf life might make your tots crumbly

  16. If using plain Panko, how much Italian seasoning would you suggest?

  17. Just made these tonight. They were delicious!  My 2yr old, who hates veggies, loved them. We will definitely make these again. 

  18. Any tips for using frozen zucchini? I have a bunch shredded in my freezer I usually use for zucchini bread but would love to try this instead. 

    • I haven’t tried this with frozen zucchini. I think it could work but you will probably have to dry the zucchini more than with the fresh zucchini.

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