Tater-Less Cheesy Zucchini Tots — You’ll never miss the taters! Crispy, crunchy, and sooo good! You’ll forget you’re eating zucchini!

Tater-Less Parmesan Zucchini Tots - You'll never miss the taters! Crispy, crunchy, and sooo good! You'll forget you're eating zucchini!

Recipe for Zucchini Tater Tots

I have fond childhood memories of tater tots. What kid doesn’t love tater tots? Submerging and smothering them in oodles of ketchup is the best.

It’s amazing how closely the texture of these baked zucchini tots resembles real tater tots, and after being dipped in ketchup you’ll totally forget you’re eating zucchini. I did as I proceeded to eat half the batch.

Bite-for-bite zucchini has far less calories and carbs than potatoes so you can eat way more of it. Nevermind that it’s breaded in Parmesan, but at least it’s baked rather than fried.

The tots are surprisingly crispy and crunchy on the outside, while the zucchini inside softens but retains some texture. 

Best tots ever. You’ll never miss the taters!

Tater-Less Parmesan Zucchini Tots - You'll never miss the taters! Crispy, crunchy, and sooo good! You'll forget you're eating zucchini!

Zucchini Tots Ingredients

To make the zucchini tater tots, you’ll need: 

  • Zucchini
  • All-purpose flour
  • Salt and pepper
  • Jerk or Creole seasoning (optional)
  • Eggs
  • Panko breadcrumbs
  • Parmesan cheese

Tater-Less Parmesan Zucchini Tots - You'll never miss the taters! Crispy, crunchy, and sooo good! You'll forget you're eating zucchini!

How to Make Zucchini Tots

This cheesy zucchini tots recipe is easy to make, although coating the zucchini chunks in the breading mixture does require some patience. 

Here’s how the lower carb zucchini tots are made: 

  1. Slice the zucchini (I quarter it into long spears, then slice the spears into 1-inch long segments).
  2. Sprinkle the zucchini with flour, salt and pepper, any optional seasonings or spices, and toss to coat evenly; set aside.
  3. In a medium bowl, beat the eggs.
  4. In a separate large bowl, add the Panko breadcrumbs, Parmesan, and stir to combine.
  5. Using your hands, add about half of the floured zucchini pieces to the eggs for a quick dunk.
  6. Remove zucchini from eggs and transfer to breadcrumb mixture. Toss with hands or a spoon to coat evenly.
  7. Place zucchini on parchment paper-lined baking tray, spaced evenly and without touching. 
  8. Repeat battering process with remaining zucchini and place on baking tray. 
  9. Bake until lightly golden brown.

Tater-Less Parmesan Zucchini Tots - You'll never miss the taters! Crispy, crunchy, and sooo good! You'll forget you're eating zucchini!

What to Serve with Zucchini Tots

These cheesy zucchini tots pair well with lots of different dipping sauces, including: 

Can You Freeze Zucchini Tots? 

Yes, but I recommend baking the tots, letting them cool to room temp, and then freezing them. Don’t freeze them prior to baking as the zucchini will release moisture once frozen and change texture. 

Tater-Less Parmesan Zucchini Tots - You'll never miss the taters! Crispy, crunchy, and sooo good! You'll forget you're eating zucchini!

Tips for Making Zucchini Tater Tots

I used and recommend Panko breadcrumbs. They’re Japanese-style breadcrumbs and are sold next to regular breadcrumbs, but they’re larger, coarser, and get crispier in the oven. 

You can spice up the breading mixture with jerk or Creole seasoning, or add chili powder or cayenne for extra oomph.

There are mild Parmesan undertones in these cheesy zucchini tots, and you could make Creamy Parmesan Dip to intensify the Parmesan flavor, but I love the tots with good old-fashioned ketchup.

Tater-Less Parmesan Zucchini Tots - You'll never miss the taters! Crispy, crunchy, and sooo good! You'll forget you're eating zucchini!

Tater-Less Parmesan Zucchini Tots
Yield: 2

Tater-Less Parmesan Zucchini Tots

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

You'll never miss the taters! Crispy, crunchy, and sooo good! You'll forget you're eating zucchini!

Ingredients

  • 2 medium/large zucchini, sliced into tot-sized pieces, about 1/2-inch diameter and 1-inch long (I didn’t peel)
  • 1/2 cup all-purpose flour
  • salt and pepper, to taste
  • pinch Jerk or Creole seasoning, cayenne, chili powder, etc. optional and to taste
  • 2 large eggs, lightly beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese (fresh or green can)
  • ketchup, for serving (or Creamy Parmesan Dip, Creamy Wasabi Dip, Spiced Ranch Dip

Instructions

  1. Preheat oven to 400F, line a baking sheet with a Silpat, parchment, or spray with cooking spray.
  2. Slice the zucchini (I quarter it into long spears, then slice the spears into 1-inch long segments) and transfer zucchini pieces to a large bowl.
  3. Sprinkle with flour, salt and pepper, any optional seasonings or spices, and toss to coat evenly; set aside.
  4. In a medium bowl, beat the eggs; set aside.
  5. In a separate large bowl, add the Panko breadcrumbs, Parmesan, and stir to combine; set aside.
  6. Using your hands or a slotted spoon, add about half of the floured zucchini pieces to the eggs for a quick dunk.
  7. Remove zucchini from eggs and transfer to breadcrumb mixture. Toss with hands or a spoon to coat evenly.
  8. Place zucchini on prepared baking tray, spaced evenly and without touching. You want the oven air to circulate freely on all pieces so they get as crispy as possible.
  9. Repeat battering process with remaining zucchini and place on baking tray. The process is messy and not every piece will be evenly coated and breaded. Overall, if most pieces are coated, you’re fine.
  10. Bake for about 15 minutes or until lightly golden brown. Start watching closely and checking after 9 minutes. Watch so the undersides don’t become overly browned or burn. Because all ovens, size of the tots, thickness of coating mixture, and personal preferences vary, cooking times will vary.
  11. Tots are best warm and fresh. Serve with ketchup or your favorite dip.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 755Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 227mgSodium: 1948mgCarbohydrates: 91gFiber: 19gSugar: 12gProtein: 30g

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