Kirbie's Cravings

Parmesan Zucchini Tots

photo of Parmesan Zucchini Tots with dipping sauce
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 tots and broccoli tots and recently I tackled zucchini. I love how the zucchini stayed green even after baking!
close-up photo of a Parmesan Zucchini Tot being dipped in sauce
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.
overhead photo of a bowl of grated zucchini
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!
photo of the ingredients in a bowl to make the totsclose-up photo of the raw zucchini tots on a baking sheet

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

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.

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.
5 from 4 votes


  • 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


  • 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.


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.

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86 comments on “Parmesan Zucchini Tots”

  1. 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.

  2. 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!

  3. Delicious!

  4. 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! 🙂

  5. 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

  6. 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! 

  7. 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!

  8. 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.

  9. 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!

  10. 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….

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

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

  13. I’m going to try these tonite

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

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

  15. Oops should Ben 1/2 tsp Italian seasoning 

  16. 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
    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! 

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

  18. 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 ????

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