Parmesan Zucchini Tots


These easy homemade parmesan zucchini 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. I have to confess, I’ve used it quite a few times. Normally I like picking out my own produce and if I have a lot of things I need to buy, I would still rather go to the store. But if it’s just one item I need, I really don’t want the hassle of getting ready to go out, driving to the store and back, waiting in the check-out line, etc, all for one item.

When I got the idea to make zucchini tots, I didn’t actually have any zucchini in the house. So I ended up buying it with the Prime Now app (along with some other items to reach the $20 minimum). 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 come together pretty easily. It is slightly more effort than the cauliflower and broccoli tots because the zucchinis 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!

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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.

Recipe now updated with video! You can also find all my recipe videos on my youtube channel.

Parmesan Zucchini Tots

Ingredients:

  • 1 1/2 cups shredded and lightly patted dry zucchini (about 1 1/2 medium zucchini)
  • 1 cup panko bread crumbs
  • 1/2 tbsp dry Italian seasoning
  • 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 15-20 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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