Let’s Talk About Zucchini Tots—And Why My Family Thinks I’m a Snack Genius
Okay, full confession: the first time I made zucchini tots, I totally forgot to squeeze the water out of the zucchini. What emerged from the oven were more like funny little green puddles than tots. My kids still laugh about it (I don’t—well, maybe a little). But now? I’ve practically got these down to an art. Or at least something that passes for dinner when it’s been a day and nobody wants to argue about eating vegetables. So, you ready? Let’s tot it up.
Why I Keep Making These All Year
I make zucchini tots when the garden suddenly erupts with zucchini like it’s trying to win a contest. Or when my nephew, who’s sworn off anything green, comes over—because he actually eats these without making that dramatic face. Plus, if I’m honest, they’re a lot less hassle than deep-frying (which, by the way, just leaves the kitchen smelling like a chip shop for ages). The kids ask for ‘those little veggie bites’ way too often, and honestly, so do I. Seriously, they even go cold in lunchboxes, and I rarely hear complaints. Only downside? I always wish I’d doubled the batch.
What You’ll Need (and What I Sometimes Swap)
- 2 medium zucchinis (about 2 packed cups shredded) – My neighbor swears by yellow squash instead when she’s overloaded, and I’ve tried it. Not bad!
- 1 large egg – In a pinch, I’ve used two small eggs; didn’t seem to matter.
- 1/3 cup breadcrumbs – Panko or regular; sometimes I crush up a handful of crackers if we’re out (tastes a bit fancier, weirdly enough).
- 1/2 cup grated cheddar cheese – Mozzarella if I’m feeling mild, or spice it up with pepper jack.
- 1/4 small onion, finely chopped – Or just skip it if you don’t feel like crying today.
- Salt and pepper – I always accidentally add a bit more pepper than planned.
- 1/4 tsp garlic powder – Sometimes I go for fresh garlic, but it can get pretty garlicky, so just a little.
How I Tackle These (With the Usual Interruptions)
- First, crank your oven to 400°F (that’s 200°C for everyone ‘across the pond’). Line a baking sheet with parchment, or just grease a tray if it’s gone walkabout.
- Grate the zucchini—no need to peel it. Gather a clean tea towel (not your favorite, trust me), place the grated zucchini in the middle and squeeze for dear life. You’ll be surprised how much water comes out! This is where I used to cut corners and then lived to regret it.
- Chuck the squeezed zucchini into a bowl. Add the egg, breadcrumbs, cheese, onion, garlic powder, salt, and pepper. Mix everything up. Your hands work best—it’s squishy but kinda satisfying. If it looks a little too soft, sprinkle in more crumbs until it just holds.
- Scoop out small spoonfuls (about a heaping tablespoon), form into little tot shapes. I’ve tried rolling them perfectly, but, meh, rustic looks good here.
- Arrange them on the tray. Leave a bit of room; they won’t spread, but things brown better if they aren’t all cuddled up.
- Bake 12 minutes, flip each tot (I usually use a spatula, but once I tried tongs and let’s just say disaster), bake another 8-12 minutes till golden brown and a bit crisp around the edges.
- Let ‘em cool for a few minutes. This is, honestly, when I steal a few—just for ‘testing’ purposes. If you burn your tongue, welcome to the club.
Things I’ve Learned (The Hard Way)
- If the mix feels too wet, add more crumbs; if it’s dry and crumbly, a drizzle of oil helps. Basically, trust your gut.
- Parchment paper is not optional if you hate scrubbiing trays—trust me, learned that in year one.
- Don’t skip letting them cool a bit or they’ll basically just pancake when you try to pick them up.
Experiments, Good and Less Good
I once threw in some chopped sun-dried tomatos—delicious. Jalapenos? Spicy fun. Sweetcorn? Actually, that was a miss; made them weirdly sweet. My partner likes adding a splash of hot sauce into the mix, but that’s too much for me after a long day. Oh, and I’ve tried baking these in muffin tins for ‘zucchini bites’—it works, but takes longer and they’re harder to crisp up. A work in progress.
Gear I Use (But Don’t Stress If You’re Missing Something)
- Cheese grater—if you’re desperate, food processor works, but those are a pain to wash for just two zukes.
- Mixing bowl—well, of course, but I’ve totally used a giant soup pot before when all bowls were in the dishwasher.
- Baking tray and parchment—if you don’t have parchment, a bit of oil and crossed fingers. Honestly, I’ve even used a pizza tray in a pinch (the holes make cool crispy bottoms).
How I Store (Or, “Will There Even Be Leftovers?”)
Supposedly, you can store these in an airtight container in the fridge up to 3 days. I did that once. Usually, they vanish by morning—snagged by mysterious midnight snackers (okay, mostly me). They’re still pretty good cold, if you ask me, though my teenager insists they need a quick zap in the microwave.
The Way We Serve Them Up
My all-time favorite: with a little pot of garlicky yogurt dip or, honestly, just ketchup (yeah, I know, not posh). Once, my aunt made a whole platter of these for a BBQ and people piled them on buns with lettuce like sliders. Fun twist! My youngest loves them next to fish fingers, because apparently any meal is improved by dipping.
Stuff I’ve Messed Up (So You Don’t Have To!)
- I once tried to skip squeezing the zucchini—I mean, who needs extra laundry, right? Bad idea. Just a pile of soggy sadness.
- If you pile too many tots onto the tray, they steam instead of crisp. Give them a little space; tots need elbow room too.
- Don’t rush the first bake. I know the kids are whining, but the bottom takes time to get that golden thing going. I’ve yanked them out early and regretted it; lesson learned.
Your (Actual) Questions, Answered
Can I freeze these zucchini tots?
Yup! Freeze on a baking sheet until solid, then plop in a bag (not literally ‘plop’ but you get me). Heat in the oven from frozen (375°F, 15 minutes or so). I usually forget and just eat them from the fridge, but they’re good both ways.
Is there a gluten-free version?
For sure. Swap breadcrumbs for GF crumbs—or even ground oats. Actually, I find it works better if you mix in a little almond flour for binding, but don’t stress if you don’t have any.
Can I make these in an air-fryer?
Oh, mate, yes! About 8 minutes at 375°F—the texture’s lovely, maybe a bit airier (is that a word?).
What if my mix is too sticky?
Add more crumbs, or just let it sit a few minutes; zucchini keeps letting off water, like it’s got commitment issues or something.
Honestly, feel free to play. These are very forgiving. And if you need a break—grab a cuppa, take five. The tots will wait.
Ingredients
- 2 medium zucchini, grated
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1 large egg
- 1/3 cup breadcrumbs
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
Instructions
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1Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2Grate zucchini and squeeze out excess moisture using a clean kitchen towel.
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3In a large bowl, combine the grated zucchini, Parmesan, cheddar cheese, egg, breadcrumbs, garlic, salt, pepper, and oregano.
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4Shape the mixture into small tot-sized cylinders and place them on the prepared baking sheet.
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5Bake for 20–25 minutes or until golden brown, turning halfway through baking.
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6Serve warm with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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