Kirbie's Cravings

Parmesan Zucchini Tots

Zucchini slices are coated in parmesan cheese and panko breadcrumbs and then cooked until crispy. They make a great appetizer or side dish.

photo of Parmesan Zucchini Tots with dipping sauce

I have a difficult time getting my husband to eat zucchini. He doesn’t like the flavor of zucchini, so he rarely enjoys one of my zucchini dishes unless I’ve sufficiently masked the zucchini flavor.

I left a plate of these parmesan zucchini crisps in the same room as him for a few minutes, and when I came back, the plate was completely empty! So I guess he enjoyed these…


close-up photo of a Parmesan Zucchini Tot being dipped in sauce

Ingredients

  • ​Zucchini
  • Flour
  • Large egg
  • Panko breadcrumbs
  • Parmesan cheese
  • Olive oil
  • Parsley

Zucchini: You will need one large one for this recipe and slice it into 1/4-inch slices.

Flour: I use all-purpose flour. The flour absorbs the moisture when you cook the zucchini, so they turn crispy.

Egg: This helps the panko stick to the zucchini slices.

Cheese: Shredded Parmesan cheese works best for this recipe.

Olive oil: The breaded zucchini is pan-fried in olive oil. You can also use vegetable or canola oil.

Parsley: This is optional, but I like to sprinkle some over the zucchini crisps for garnish.

overhead photo of a bowl of grated zucchini

Recipe Notes

Normally, I would bake these crisps in the oven. It’s healthier, less work, etc. But the issue with the oven is that you really need to eat the baked crisps right away. So they aren’t ideal to make for a party or to make ahead of time. Also, when panko is baked in the oven, it usually remains fairly pale, so it doesn’t look as appetizing.

photo of the ingredients in a bowl to make the totsclose-up photo of the raw zucchini tots on a baking sheet

So for these, I decided to pan-fry them. It’s not as healthy as a baked version, but they stay crispy a lot longer. And you only need a little oil to pan-fry them. The panko crust comes out a beautiful golden brown when cooked in the pan. You can eat these as they are or serve them with a dipping sauce like ranch dip or marinara sauce.

overhead photo of Parmesan Zucchini Tots
photo of Parmesan Zucchini Tots piled on a board with a bowl of dipping sauce

More Parmesan Zucchini Recipes

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

photo of a platter of zucchini tots

Parmesan Zucchini Tots

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Appetizer, Side Dish
Cuisine: American
These easy homemade parmesan zucchini tots are a fun and delicious way to eat zucchini. They make a great healthy snack or side dish.
4.84 from 6 votes

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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.

Video

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating




106 comments on “Parmesan Zucchini Tots”

  1. Hi again! I’d asked how many these make, and you said you didn’t know. FYI, approx 20 tots. Also, you said to bake till bottoms are crispy – mine never got crispy – delicious, but not crispy. I think you would have to squeeze all the zucchini water out, not just pat dry with a few paper towels. And I know whereof I speak, ha ha (I’m a popular cooking instructor in the boston area – teach ages 2.5 all the way to adults)

  2. how many do they make? Hard to estimate

    • Sorry, but we don’t have that info.

      • very strange, that you don’t have that info, even though you posted the recipe. Recipes usually tell you the yield, how many pieces, etc etc

      • Yes, we’re sorry about that, it’s been several years since we shared this post and so we don’t have the original yield – mistakes happen! We hope you try the recipe anyway – many readers have tried it and loved it.

  3. Can you deep fry the Tots, or is that taking away from the healthy part you want?

    • We haven’t tried deep frying them – we wanted this to be a healthier recipe, but if you try frying them let us know how it works for you!

  4.  I LOVE zucchini and I’m always looking for new ways to serve it. This recipe looks wonderfully easy and sounds delicious. I’ll be making this after my next trip to the grocery store to stock up again on zucchini. Thanks so much!

  5. Looks wonderful. Gonna make it this week, but didn’t see any nutrition info.  Do you have that? 

  6. didn’t have panko; used italian bread crumbs and a small amount unbleached flour. DID NOT work–too ‘doughie’. Will try again another time~

  7. My taste bugs say yummy

  8. Has anyone tried freezing them? Thinking about this when the “garden season” is in and we have plenty of fresh produce on hand.

    • We haven’t tried freezing them, but if you do try it we recommend baking them first, cooling them, and then freezing them on a sheet pan. Once they are frozen, transfer them to a freezer container and they should keep for up to a month.

  9. Very tasty- i didn’t have Parmesan so i used shredded Romano. Ran out of panko – i topped with 1/4 italian bread crumbs. Turned out great!

  10. Delicious!

  11. My husband and I made these last night, and we made extra to take to a work function. They were a hit! We loved them and will be making them again and again! I used spicy ranch dressing for the dipping sauce. Easy-peasy! 🙂

  12. I don’t have parmesan cheese , can i use another cheese ? Or i can cancel the cheese

    • You can use other cheeses. Parmesan acts as a binding agent and also adds flavor to the tots, so you may want to add more seasoning if you are replacing with another cheese

  13. Made these for dinner tonight! They are so easy and so delicious! I did have to use two eggs because the mixture was not very binding but that may be because I might have over-dried the zucchini. Will make again! 

  14. Thank you for this recipe! These were delicious! I made them last night for myself and my toddler. Unfortunately, dad can’t eat dairy so it’s a good recipe when it’s just us girls 🙂 I think I may have dried out the zucchini a little too much- I ended up adding an extra egg because the mixture was a little dry, but they still turned out great!

  15. I realized after preheating the oven, measuring my zuchinni out and adding the egg that I was out of breadcrumbs. I was determined to make these so I just toasted some leftover rolls and put them in a mini blender to make my breadcrumbs. They turned out wonderful! I did swap cheddar for the Parmesan and it was awesome. Thanks for the great idea I am always looking for ways to use the zuchinni from our garden.

  16. I love these and make them at least once a month! To make them low carb/ gluten free I sub in almond flour for the bread crumbs and they turn out great!

  17. I made these last night and boy were they a hit!! I made them too big so I didn’t get as many tots, but my fiance was saying I definitely needed to make these again! All noses were in the kitchen wondering what smelled so good and if it was done yet <3 I think next time I'll make a smaller batch and make them into patties for breakfast :3 Omnomnomnom….

  18. Do you have to peel the zucchini before shredding it? 

  19. going to try these but use crushed pork rinds instead of panko…. to keep it keto

  20. I’m going to try these tonite

  21. These look great. But can someone tell me how many carbs are in them?

    • You can try using verywell.com website which lets you copy in a set of ingredients from a recipe and it will calculate the nutrtitional information.

  22. Oops should Ben 1/2 tsp Italian seasoning 

  23. I made a variation of the zucchini tots. I didn’t have Parmesan and I wanted to make it low carb and gluten free. This is my recipe:

    1 1/2c zucchini grated/salted/drained
    1/2c white Cheddar grated
    1 egg
    2 tbsp ground flax flour
    4 tbsp coconut flour
    3 tbsp almond flour
    Pepper
    2 pinches cayenne 
    1/2 tbsp Italian seasoning
    1 tsp onion powder

    Bake 400 – 15 min turn over bake 10 more min

    They look beautiful. Wish I could share my pic too! 

  24. Do you think I could use almond flour instead of breadcrumbs? Or has anyone else keto-fied this? 

  25. I must admit that I was reluctant to try these at first because zucchini recipes can be bland  (especially those with few ingredients), but they were absolutely perfect and will definitely become a household staple. I used gluten free breadcrumbs and added italiam herbs and chives and they were so tasty, can’t wait to make them again ????

  26. It’s says gluten free….can’t be if there is panko bread crumbs

    • Hi Teri, you are correct that these are not gluten free. But I do not state it anywhere in the post or recipe that it is gluten free. Where did you see gluten free?

    • Make your own Panko out of gluten free bread. It’s basically just toasted, course, bread crumbs. Search on line for Make Your Own Panko

  27. I’m definitely making these. They look amazing. 
    I have the majority of my groceries delivered. Prime doesn’t do it here but there are a couple of great services and they do a wonderful job picking the produce. 

    • lucky you! I’m still having a hard time finding a service I like outside of Prime. Prime has been great for me but there’s only a few stores that are available.

  28. 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.

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

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

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

  32. 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

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

  34. 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.

  35. 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?

  36. 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.

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

  38. 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!

  39. 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.

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

  41. 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.

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

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

  44. 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.

  45. 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