Skip the spuds and whip up a family favorite recipe for Cheesy Baked Zucchini Tots perfect for dipping and dunking.
Many a veggie have appeared in tot form around these parts, from broccoli to butternut squash and cauliflower to now, zucchini! Sorry potatoes, but your starchy selves will have to sit this one out because Cheesy Baked Zucchini Tots are the latest and greatest way to eat our greens, sans the grease.
With summer coming to a close, I’m looking for any excuse to turn the zucchini surplus into something extraordinary. We’ve covered zucchini chips, zucchini fritters, and even zucchini fries, but perhaps the most family-friendly (and lunchbox-friendly!) of the bunch is none other than cheesy tots.
I’ve snuck not one, but two eggs into the mix, which ups the protein power of these zucchini tots while also leading to a light and fluffy texture akin to my all-time favorite Healthy Breakfast Egg Muffins.
Any variety of shredded cheese will work well in these muffins, but I love the flavor pairing of zucchini and sharp cheddar.
Rather than shape the tots by hand (and add unnecessary prep time to the equation), use a mini ice cream scoop to portion the mixture into a greased mini muffin pan.
Pop them in the oven, and less than 20 minutes later, you’ll be dipping and dunking these cheesy zucchini tots into your condiment of choice. Keep it classic with ketchup or go big with quick-fix homemade buttermilk Ranch dressing.
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Ingredients
- 2 medium zucchini
- 1/3 cup small diced onion
- 1/4 cup finely ground breadcrumbs
- 2 large eggs
- 1/3 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F and grease a mini muffin pan with cooking spray.
- Shred the zucchini using the large hole on the side of a box grater then transfer it to a kitchen towel or strainer and squeeze out as much liquid as possible.
- Transfer the strained zucchini to a medium bowl then add the diced onion, breadcrumbs, egg, cheddar cheese, ¼ teaspoon salt and ¼ teaspoon pepper and mix until combined.
- Divide the mixture evenly into the 24 muffin pan cups.
- Bake the tots for 15 to 18 minutes or until golden brown. Remove them from the oven and allow them to cool for 10 minutes in the pan before removing and serving with ketchup or Ranch for dipping.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
These are delicious and taste just like hashbrowns!
I’m so thrilled you enjoyed the recipe, Lindsey!
i used gruyere cheese, as in the comments, you said you could use any cheese. i followed the recipe to the T except for the cheddar cheese. i greased my pan well. they all stuck to the side even after 10 minutes cooling. i used the very same pan as you. they didn’t seem well cooked through. i baked them another 10 minutes and cooled off for 10 minutes. they still stuck. so i had to use a spoon and scrape out what i could. what a disappointment and waste of ingredients.
I’m sorry you didn’t enjoy the recipe, Nina.
A silicone mat would take care of that problem. Looking forward to making these.
I hope you enjoy the recipe, Norah!
once you shred the zuccini, how many cups go into this recipe?
Hi Sylvia! Shredding and then squeezing out the zucchini leads to a wide range of quantities, so it’s more accurate to just use two medium zucchini (versus stating how many cups, etc.). :)
Can I freeze these? My 3 yo would love this!
Absolutely! Once the tots have cooled completely, package them in plastic wrap and seal them in a plastic bag and freeze. To reheat, microwave each for 30-60 seconds or until thawed and warm.
Needs oven temp to bake cheesy zucchini bites. 30 min?
Hi Karol – As noted in the recipe above you’ll want to preheat your oven to 400°F. Bake the tots for 15 to 18 minutes or until golden brown.
Yum! Great to use up huge zucchini’s !! Can eat as a side at dinner or breakfast! Good both hot and cold!
I’m thrilled you enjoyed the recipe, Sarah!
Loved these! Have grown zucchini for the first time, so was looking for new ideas. These were yummy!
Awesome! I’m so thrilled you enjoyed the recipe, Karen!
This looks good! Want to try it as I’m trying to eat more veggies and I’m not too familiar with zucchini (unless it’s in a lemon loaf!). How many cups do you think 2 medium zucchini would equate to?
Hi Audra! It’s really hard to say given the varying sizes and thickness of zucchini.
These look great and at 19 calories per serving :-)
Just wondering how many tots are in a serving?
Totally depends on your preference and if they’re a snack, side dish, etc.!
This is a great recipe, I have shared it with a number of friends and even other people in the grocery store when I take it with me to buy produce.
Easy, healthy, and very, very tasty. On top of all that they are pretty.
I’m thrilled you’ve been enjoying (and sharing!) the recipe, Ann!
Hi ! Loved the flavor but mine got stuck to the tin…any tips? Thank you
Hi Maria! I’ve never experienced that. Did you thoroughly grease your muffin pan? And did you allow the tots to cool for 10 minutes in the pan before removing them?
This recipe is great. I used 1 and 1/2 medium zucchini’s and also added two finely diced mushrooms. I don’t like my food too eggy and two eggs were just perfect enough to bind everything together.
I’m so thrilled you enjoyed the recipe, Anna!
How many is a serving?
Hi Sara! The estimated nutritional info is for one serving. Hope that helps!
THEY ARE SO GOOD!!!!!! I couldn’t just stop at one. Super easy to make.
Woohoo! I’m so glad you enjoyed the recipe, Renee!
Can these be frozen, and not turn rubbery when thawed out?
Yes! Once the tots have cooled completely, package them in plastic wrap and seal them in a plastic bag and freeze. To reheat, microwave each for 30-60 seconds or until thawed and warm.
Can I freeze them?
Absolutely! Once the tots have cooled completely, package them in plastic wrap and seal them in a plastic bag and freeze. To reheat, microwave each for 30-60 seconds or until thawed and warm.