These cheesy zucchini tots are a low-carb twist on classic tater tots. Made from grated zucchini, onion, Panko breadcrumbs, cheese, and herbs, they bake to golden brown in the oven for a simple vegetable side dish or crowd-pleasing appetizer.
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If you want to make these perfectly the first time, read through the sections below. The article includes helpful tips, alternative cooking methods, storage suggestions, and serving ideas before the recipe card.
Zucchini is one of my favorite summer vegetables because it’s so versatile. I make a lot of zucchini dishes: fritters, baked fries, sautées, cobblers, and even lemony zucchini cookies that taste a little like classic tea cakes. These zucchini tots are a newer favorite: they highlight fresh zucchini and plenty of cheese, and they’re simple to prepare. Below you’ll find notes on ingredients and equipment, a clear overview of the method, and tips for crisp, flavorful tots every time.
❤️ Why you’ll love this recipe
- Kid-friendly. A great way to get picky eaters to enjoy more vegetables.
- Easy. Quick to prepare and bake.
- Great for excess zucchini. A creative way to use an abundance of garden zucchini.
- Healthier alternative. Lower in carbs than potato-based tots and baked instead of fried.
🧅 Ingredients + Notes
Choosing the right ingredients matters for both flavor and texture. Below are the items that most affect the outcome; the full ingredient list and measurements are in the recipe card near the end of this post.
- Zucchini – Select small to medium zucchini whenever possible. Larger zucchini contain more water and can make the mixture soggy.
- Egg – Acts as the binder to hold the tots together. Use a fresh egg for best results.
- Asiago or Parmesan cheese – These hard cheeses add salty, savory flavor. If you prefer a milder, meltier option, use mozzarella or cheddar instead.
- Panko breadcrumbs – Give a light, crispy texture; you can substitute regular breadcrumbs if needed.
- Dried herbs and seasoning – A simple combination of dried oregano, basil, garlic powder, and salt works well. Use an Italian seasoning blend if you prefer.
- Lemon zest – A small amount brightens the flavors; omit if you don’t have fresh lemon.
🔪 Recommended Equipment
These tools make prep and cooking easier:
- Baking sheet (for oven baking)
- Parchment paper
- Box grater (for shredding zucchini and grating cheese)
- Clean dish towel or paper towels (for squeezing moisture from zucchini)
- Large mixing bowl
- Chef’s knife for chopping the onion and zesting lemon
📝 Instructions Overview
The full step-by-step instructions appear in the recipe card below. Here is a concise overview so you can see the workflow at a glance.
Step 1
Shred the zucchini. Use the large holes on a box grater. Wrap the grated zucchini in a clean towel or paper towels and squeeze out as much liquid as you can — removing moisture is essential for crisp tots.
Step 2
Grate the cheese. Use fine holes for Parmesan or Asiago; use a medium grater for softer cheeses like mozzarella or cheddar.
Step 3
Mix. Combine shredded zucchini, grated cheese, diced onion, egg, breadcrumbs, herbs, lemon zest, and salt in a large bowl until evenly distributed.
Step 4
Form the tots. Use a soup spoon or your hands to shape oval mounds (about 2 tablespoons each). Place them on a parchment-lined baking sheet or in an air fryer basket.
Step 5
Bake or air fry. Bake at 400°F for about 10 minutes, flip, and bake another 5–10 minutes until golden. For an air fryer, cook at 400°F for about 10 minutes, turning once halfway through.
🔥 Other Cooking Methods for Making Zucchini Tots
- Toaster oven: Great for small batches and heats up quickly.
- Air fryer: Preheat to 400°F and cook about 10 minutes, flipping once. Add a couple minutes for extra crispiness.
- Sauté: Fry in a skillet with a little olive oil over medium heat until browned on both sides.
- Mini muffin tin: Use silicone molds or well-greased metal tins to bake bite-sized tots without sticking.
👩🍳 Tips for Success
- Line the baking sheet with parchment paper to prevent sticking and help tots hold their shape.
- Remove excess moisture from the shredded zucchini. If it’s too wet the tots won’t crisp up in the oven.
- Grate your own cheese rather than using pre-shredded, which often contains anti-caking agents that reduce melt and flavor.
🫙 Best Ways to Store Zucchini Tots
Refrigerator: Keep leftovers in an airtight container for up to 3 days. Reheat in the oven, toaster oven, or skillet with a little oil to restore crispness. A microwave will heat them but won’t keep them crispy.
Freezer: Flash-freeze cooked tots in a single layer on a baking sheet, then transfer to a freezer bag for up to 4 months. Thaw in the refrigerator and reheat in the oven or air fryer for best texture.
🍽️ Serving ideas
These tots pair well with a variety of dips and sauces. Try marinara, tzatziki, ranch dressing, sour cream, or a bright lemon-basil pesto. They make a tasty appetizer, snack, or vegetable side.
Healthy Baked Cheesy Zucchini Tots
Equipment
- Box grater
- Chef’s knife
- Large mixing bowl
- Baking sheet (if baking in oven)
Ingredients
- 1 cup shredded zucchini
- 1 large egg
- 1/4 cup small-diced yellow onion
- 1/3 cup grated Asiago or Parmesan cheese
- 1/4 cup Panko breadcrumbs (or regular breadcrumbs)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon garlic powder
- Zest from 1/2 lemon
Instructions
- Preheat. Preheat the oven to 400°F and line a baking sheet with parchment paper. If using an air fryer, preheat to 400°F and lightly oil the basket or tray.
- Shred the zucchini. Trim the ends and shred using the large holes of a box grater. Wrap the grated zucchini in a clean dish towel or paper towels and squeeze out as much moisture as possible. Transfer the drained zucchini to a large bowl.
- Grate the cheese. Grate Asiago or Parmesan using the small holes of a grater. Add to the bowl with the zucchini.
- Combine. Whisk the egg in a small bowl, then add it to the zucchini along with the diced onion, breadcrumbs, herbs, garlic powder, lemon zest, and salt. Mix thoroughly until well combined.
- Form the tots. Scoop about 2 tablespoons of the mixture and shape into small ovals. Place them on the prepared baking sheet or arrange in the air fryer basket. You should get around 10 tots.
- Bake or air fry. For the oven: bake 10 minutes, gently flip each tot, then bake another 8–10 minutes until golden brown. For the air fryer: cook about 10 minutes total, flipping once halfway through, adding 1–2 minutes if you prefer extra crispness.
- Serve. Serve warm with your choice of dipping sauces.
Nutrition (approximate per tot)
Calories: 29.6 kcal | Carbohydrates: 2.1 g | Protein: 2.2 g | Fat: 1.4 g | Saturated Fat: 0.7 g | Sodium: 188 mg | Fiber: 0.3 g