All you need is 30 minutes for Cheesy Baked Zucchini Tots that are the easiest and tastiest way to squeeze in some greens. Plus, they’re freezer-friendly and require just five simple ingredients!
Table of Contents
Many a veggie have appeared in tot form around these parts, from broccoli tots to butternut squash tots and cauliflower tots to now, zucchini!
With summer coming to a close, I’m looking for any excuse to turn my 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.
Why This Recipe Works
- Delicious! The combination of fresh zucchini, savory cheddar cheese and a touch of onion creates a burst of flavors in every bite.
- Healthy twist on traditional tater tots.
- Easy and quick to make. It requires only a handful of ingredients and takes minimal time to prepare.
- Family-friendly. Whether you’re serving them as a snack, appetizer, or side dish, they’re sure to be a hit with the whole family. Pair them with your favorite dipping sauce, such as marinara or ranch.
- Perfect for sneaking veggies onto kids’ plates. Your little ones won’t even realize they’re eating something healthy because they’ll be too busy savoring the cheesy goodness.
- Customizable. You can get creative and add your favorite herbs, spices, or alternative cheeses to customize the recipe to your taste preferences.
- Zucchini: The star of these tasty tots! 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.).
- Onion: The onion adds a savory depth of flavor to the tots, but the recipe will still work without it.
- Breadcrumbs: Finely ground breadcrumbs act as a binding agent in this recipe. They help hold the zucchini tots together and give them structure during baking.
- Eggs: 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 egg muffins.
- Cheese: Any variety of shredded cheese will work well in these muffins, but I love the flavor pairing of zucchini and sharp cheddar.
See the recipe card for full information on ingredients and quantities.
- Start by preheating your oven and preparing your mini muffin pan. Preheat the oven and prepare your mini muffin pan. Preheat the oven to 400°F and grease a mini muffin pan with cooking spray.
- Next, prep the zucchini. 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.
- Once the zucchini is ready, transfer it to a medium bowl. Add the diced onion, breadcrumbs, egg, cheddar cheese, salt and pepper, and mix until combined.
- Divide the mixture evenly into a mini muffin pan.
- Pop them in the oven, and bake 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.
Serve these cheesy zucchini bites with your favorite condiment of choice. Keep it classic with ketchup, go big with quick-fix homemade buttermilk Ranch dressing, or go wild with homemade beer cheese dip or 10-minute marinara sauce.
- Squeeze Out Excess Moisture: After grating the zucchini, make sure to squeeze out as much moisture as possible using a clean kitchen towel or paper towel. Excess moisture can make the tots too wet and affect their texture during baking.
- Spice ‘em Up: For added flavor, you can incorporate herbs or spices into the zucchini mixture. Try adding a teaspoon of dried herbs like thyme or oregano, or a pinch of garlic powder or paprika.
- Consistency Matters: Aim for a slightly sticky but cohesive mixture when combining the ingredients. If the mixture is too dry, the tots may not hold together well; if it’s too wet, they may become mushy.
- Shape Like a Pro: 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.
- No Muffin Pan? No Problem!: If you don’t have a mini muffin pan, shape the tots by hand and place them on a greased baking sheet.
- Bake Until Golden: Keep an eye on the tots while baking. They are ready when they turn golden and crispy on the outside, usually in about 15-18 minutes.
- Adjust Baking Time: Baking times can vary depending on the size of the tots and your oven. If the tots are larger, they may need a few extra minutes to bake fully.
- Serve Immediately: For the best texture and taste, serve the tots while they are still warm and fresh out of the oven.
Frequently Asked Questions
No, you do not have to peel zucchini before cooking. The skin of zucchini is edible and contains valuable nutrients.
Absolutely! Once the tots have cooled completely, package them in plastic wrap and seal them in a plastic bag or airtight container and freeze. They can be stored in the freezer for up to 2-3 months. To reheat, microwave each for 30-60 seconds or until thawed and warm. Alternatively, you can reheat the tots in the oven or toaster oven to regain their crispiness.
These tots are perfect on their own as a snack, as a crowd-friendly appetizer or as a side dish. Serve them with ketchup or your favorite dipping sauce, buttermilk Ranch and marinara sauce both work great.
Staring down a surplus of zucchini from your garden? I’ve got you covered with top-rated recipes for breakfast through dessert.
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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.
Kelly’s Notes
- After grating the zucchini, make sure to squeeze out as much moisture as possible using a clean kitchen towel or paper towel. Excess moisture can make the tots too wet and affect their texture during baking.
- Aim for a slightly sticky but cohesive mixture when combining the ingredients. If the mixture is too dry, the tots may not hold together well; if it’s too wet, they may become mushy.
- 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.
- If you don’t have a mini muffin pan, shape the tots by hand and place them on a greased baking sheet.
- These tots freeze well. Once they’ve cooled completely, package them in plastic wrap and seal them in a plastic bag or airtight container and freeze for up to 2-3 months. To reheat, microwave each for 30-60 seconds or until thawed and warm. Alternatively, you can reheat the tots in the oven or toaster oven to regain their crispiness.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Did you try this recipe?
Leave a comment below with your star rating!
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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.
Recipe sounds good. Can I substitute different kinds of cheese….maybe pecorino romano or asiago or fontina? Thanks.
Absolutely, Vee! Use whatever cheese you like best!
Why did mine come out flavorless ? I followed the recipe exactly
Hi Sam – These shouldn’t be flavorless. Did you add the onion and cheese?
Looks delicious
How many calories per tot?
Thanks!
Hi Sally! Roughly 20 cals per tot but the nutritional info is only an estimation. Enjoy!
Can you do this in air fryer?
That should work!
I added a very small amount of minced pork. I did not drain the zucchini but, to counteract that, I added 3 teaspoons of corn starch. My daughter and her husband loved them and continued to eat them as part of the main meal even though they were meant just to be the entrée. Thanks for the recipe.
So glad you enjoyed it, Kim!
These zucchini tots which I made last night were absolutely the best ever! I had been frying my zucchini in little pancakes, and this recipe will be replacing mine from now on. All the delicious taste without the unnecessary fat and calories. Very simple preparation and clean-up.
I’m so happy you enjoyed the recipe, Judy!
I tried this recipe. Even after 40 minutes in oven at 400F, the knife didn’t come out clean. After cooling for 10 minutes, they were still sticking to the bottom. And while cutting with fork/knife for eating, they were breaking.
Hi Chenguang – Did you drain the zucchini and remove all of the excess moisture?
Loved these little zucchini bites! Was looking for a new recipe for zucchini & this was a hit with us!!
Trying today with a hot spicy cheese!! This is a keeper in our house!
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Kim!
These are great. I added a little more cheese and a little more bread crumbs.
I’m thrilled you enjoyed the recipe, Diana!
My kids don’t like onions. Would this recipe still work without onions?
Absolutely, Linda!
Good flavour, but mine came out a bit rubbery, not crispy at all. What did I do wrong ? Will have to try it again!
Hi Meg! What type of pan did you use?
Can you make these ahead and reheat? What about freezing them?
As a person with diabetes, I am constantly in search of healthy snack food to keep around the house.
I’ll use a mini muffin pan.
Absolutely, Meg! 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.
This is my second time making these. Very good, excellent source of veggies. Summer delicious recipe. tater tots have a lot of carbs. This is a very nice alternative. I like them with ketchup.
I’m so thrilled you’ve been enjoying the recipe, Luella!
Hi,
These look delicious! Just wondering if I can convert them to keto by using crushed pork rinds?
I haven’t tried that but it *should* work!
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.
I’m about to pop these in the oven and wanted to let people know using approx 1 cup of shredded zucchini made a nice consistency to handle.
Thanks for your note!
I made these and really loved them. I will be making them again. My only suggestion is to put the muffin pans on cookie sheets because mine cooked over the tins and went into the bottom of my oven. It’ll just save on cleanup if it happens to others.
Hi Shari – I’ve never experienced that. Did you evenly divide the mixture into a 24-cup muffin pan?
Easy & Yummy!
Hi Kelly
Made these tonight to accompany a chicken salad, they got rave reviews.
Thanks for the excellent recipe.
P.S. only managed to get 10 tots! Must have a bigger ice cream scoop than you
You are so welcome, Roddy! I’m so glad you enjoyed the recipe :)
I planted zucchini over the summer and didn’t expect much. I ended up with TONS of GIANT zukes!!! I gave this recipe a try and it’s a huge hit! Definitely a keeper!
I’m so glad you enjoyed the recipe, Adriana!
Hi, looks like a delish and easy snack or breakfast. Would it work to freeze these after they are cooked and cooled? Then just reheat in the microwave? Thanks!
Absolutely, Jessica! 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.
I have one Giant zucchini to use for the zucchini tots. Ball-park estimate for how many cups from 2 medium zucchini?
Hi Caroline! It’s really hard to say given the varying sizes and thickness of zucchini.
Made these last night, they came out excellent. I also tried your zucchini fries recipe, and we enjoyed them as well.
I’m thrilled you enjoyed the recipes, Sandy!
how many tots is one serving? its awful seeing wonderful recipes seeing the calories but not a serving size? thank you
Hi Dana – This recipe yields 4-6 servings. The Estimated Nutrition Facts provides nutritional information for one zucchini tot. Hope that helps!
Made tonight. Delicious. Hubbie not big zucchini fan, but like them too. Thanks!!
I’m so glad you and your husband enjoyed the recipe, Kathy!
I used almond meal which has the consistency of breadcrumbs, came out perfect and delicious, and keto.
Thanks so much for your note, Wanda! I’m thrilled you enjoyed the zucchini tots!
Hi, I was just wondering if there is another type or veggie you could use besides the zucchini.
Hi Ginger! Yes, we have loads of tot recipes with other veggies. Here’s a link to all of them :) https://www.justataste.com/?s=tots
I see you removed the Parmesan cheese from the recipe that I questioned about earlier, but I didn’t get a courtesy of a reply ! I guess you can’t acknowledge that you made an error
Hi Christine – I did reply to your comment and thanked you for catching the error. If you scroll down to your original comment you can see where I responded.
How many cups equals two med zucchini
Hi Carol! 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.). :)
Hello! If I make these in a regular size muffin tin do I need to adjust cook time?
Hi Anne! I’ve never made this recipe using a regular size muffin pan so unfortunately, I’m not sure what the exact bake time would be. Let me know if you give it a shot!
Great recipe. Thank U
Can these be made in the Air Fryer
Hi Colleen – I’ve never tried making these in an air fryer so I’m not sure!
These look delicious! I’m thinking of using almond flour to replace the breadcrumbs in order to make it keto friendly – I’ll let you know how it works!
Looking forward to hearing your results, Pat!
Since I would only be cooking for one, can these be reheated or even frozen for another time?
Yes! I’d bake and cool them completely then package them in plastic wrap and seal them in a plastic bag and freeze them. When ready to enjoy, microwave each for 30-60 seconds or until thawed and warm. You can also just refrigerate them and microwave them when you want to serve them. Enjoy!
I don’t see Parmesan cheese listed in the ingredients but it’s mentioned in the directions ? How much ?
Thanks for catching that, Christine! I meant cheddar cheese :) Recipe has been updated! But you could really use any type of cheese.
Thank you for these beautiful recipes
You are so welcome!