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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