Skip the spuds and whip up a family favorite recipe for Cheesy Baked Zucchini Tots perfect for dipping and dunking.

Pile of Cheesy Baked Zucchini Tots on white plate

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.

Cheesy Baked Zucchini Tots on white plate next to small bowl with ketchup

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.

Shredded zucchini on wood cutting board

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.

Shredded zucchini, diced onion, breadcrumbs, eggs, and shredded cheddar cheese in clear bowl

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.

Cheesy zucchini tots in 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.

Cheesy Baked Zucchini Tots on white serving plates with ketchup and Ranch dressing
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Side Dish

Cheesy Baked Zucchini Tots

Skip the spuds and whip up a family favorite recipe for Cheesy Baked Zucchini Tots perfect for dipping and dunking.
4.67 from 15 votes
Pile of Cheesy Baked Zucchini Tots on white plate
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Servings 24 tots

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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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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.


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Nutrition

Calories: 19kcal, Carbohydrates: 1g, Protein: 1g, Cholesterol: 15mg, Sodium: 24mg, Potassium: 54mg, Vitamin A: 70IU, Vitamin C: 3.1mg, Calcium: 19mg, Iron: 0.2mg

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Comments

  1. Good flavour, but mine came out a bit rubbery, not crispy at all. What did I do wrong ? Will have to try it again!

    1. 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.

      1. 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.

  2. 5 stars
    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.

  3. Hi,
    These look delicious! Just wondering if I can convert them to keto by using crushed pork rinds?

  4. 1 star
    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.

    1. 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.). :)

    1. 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.

    1. 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.

  5. 5 stars
    Loved these! Have grown zucchini for the first time, so was looking for new ideas. These were yummy!

  6. 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?

  7. 5 stars
    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.

    1. 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?

  8. 5 stars
    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.

    1. 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.

    1. 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.

  9. 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.

  10. 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.

    1. Hi Shari – I’ve never experienced that. Did you evenly divide the mixture into a 24-cup muffin pan?

  11. 5 stars
    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

  12. 5 stars
    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!

  13. 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!

    1. 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.

  14. I have one Giant zucchini to use for the zucchini tots. Ball-park estimate for how many cups from 2 medium zucchini?

  15. 5 stars
    Made these last night, they came out excellent. I also tried your zucchini fries recipe, and we enjoyed them as well.

  16. how many tots is one serving? its awful seeing wonderful recipes seeing the calories but not a serving size? thank you

    1. Hi Dana – This recipe yields 4-6 servings. The Estimated Nutrition Facts provides nutritional information for one zucchini tot. Hope that helps!

  17. 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

    1. 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.

    1. 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.). :)

    1. 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!

  18. 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!

    1. 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!

  19. I don’t see Parmesan cheese listed in the ingredients but it’s mentioned in the directions ? How much ?

    1. Thanks for catching that, Christine! I meant cheddar cheese :) Recipe has been updated! But you could really use any type of cheese.