š§šš Tater-Less Cheesy Zucchini TotsĀ are so good youāll never miss the taters! They’re crispy, crunchy, kid-friendly, and you forget you’re eating veggies!
Recipe for Zucchini Tater Tots
I have fond childhood memories of tater tots. What kid doesnāt love tater tots?Ā Submerging and smothering them in oodlesĀ of ketchup is the best.
Itās amazing how closely the texture of these baked zucchini tots resembles real tater tots, and after being dipped inĀ ketchup, youāll totally forget youāre eating zucchini.Ā I did as I proceeded to eat half the batch.
Bite-for-bite, zucchini has far fewer calories and carbs than potatoes,Ā so you can eat way more of it.Ā Never mind that itās breaded inĀ Parmesan, but at least itās baked rather than fried.
The tots are surprisingly crispy and crunchy on the outside, while the zucchini inside softens butĀ retains some texture.Ā Best tots ever. Youāll never miss the taters!
Oh my gosh!!! These are brilliant. I LOVE breaded zucchini! One of my favorite things ever.
Laura
Zucchini Tots Ingredients
To make the zucchini tater tots, you’ll need:Ā
- Zucchini
- All-purpose flour – Use gluten-free 1:1 all-purpose flour if you need to keep these tots gluten-free
- Seasonings – I use salt, pepper, and jerk or Creole seasoning (optional). Feel free to substitute with any seasonings you like best. Italian seasoning and/or garlic powder make great options. Or, add chili powder or cayenne for a kick of heat
- Eggs
- Panko breadcrumbs – Look for gluten-free panko, if needed
- Parmesan cheese – For the best taste and texture, buy a block of cheese and grate it yourself. Cheddar cheese also tastes great
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
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.Ā
Hereās how the lower-carb zucchini tots are made:Ā
- Slice the zucchini (I quarter it into long spears, then slice the spears into 1-inch-long segments). You can also grate the zucchini, and squeeze the excess moisture with paper towels
- Sprinkle the zucchini with flour, salt, and pepper, any optional seasonings or spices, and toss to coat evenly; set aside.
- In a medium bowl, beat the eggs. In a separate large bowl, add the Panko breadcrumbs and Parmesan, and stir to combine.
- Using your hands, add about half of theĀ floured zucchini pieces to the eggs forĀ a quick dunk. Remove zucchini from eggs and transfer to the breadcrumb mixture. Toss with your hands or a spoon to coat evenly.
- Place zucchiniĀ on a parchment paper-lined baking tray, spaced evenly and without touching.Ā Repeat the battering process with the remaining zucchiniĀ and place on a baking tray.Ā Bake until lightly golden brown. Serve as a side dish with your favorite dipping sauces!
What to Serve with Zucchini Tots
Can You Freeze Zucchini Tots?Ā
Yes, but I recommend baking the tots, letting them cool to room temperature, and then freezing them in an airtight container. Donāt freeze them prior to baking, as the zucchini will release moisture once frozen and change texture.Ā
Tater-Less Parmesan Zucchini Tots Recipe
Equipment
- Mixing Bowls
Ingredients
- 2 medium/large zucchini, sliced into tot-sized pieces, about 1/2-inch diameter and 1-inch long (I didnāt peel)
- Ā½ 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
- Ā½ cup grated Parmesan cheese, fresh or green can
- ketchup, for serving (or Creamy Parmesan Dip, Creamy Wasabi Dip, Spiced Ranch Dip
Instructions
- Preheat oven to 400F, line a baking sheet with aĀ Silpat, parchment,Ā or spray with cooking spray.
- 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.
- Sprinkle with flour, salt and pepper, any optional seasonings or spices, and toss to coat evenly; set aside.
- In a medium bowl, beat the eggs; set aside.
- In a separate large bowl, add the Panko breadcrumbs, Parmesan, and stir to combine; set aside.
- Using your hands or a slotted spoon, add about half of theĀ floured zucchini pieces to the eggs forĀ a quick dunk.
- Remove zucchini from eggs and transfer to breadcrumb mixture. Toss with hands or a spoon to coat evenly.
- Place zucchiniĀ 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.
- Repeat battering process with remaining zucchiniĀ and place on baking tray. The process is messy and not every piece will be evenly coated and breaded.Ā Overall, if most pieces are coated, youāre fine.
- Bake for about 15 minutes or until lightly golden brown. Start watching closely and checking after 9 minutes. Watch so the undersides donāt become overly browned or burn. Because all ovens, size of the tots, thickness of coating mixture, and personal preferences vary, cooking times will vary.
- Tots are best warm and fresh. Serve with ketchup or your favorite dip.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Zucchini Side Dishes:Ā
Air Fryer Zucchini Fritters ā Lightly crisped on the outside, tender on the inside, and makes use of summerās most abundant vegetable!
Baked Zucchini Corn Poppers ā Celebrating the flavors of summer in these EASY poppers that are slightly crispy on the outside and soft on the inside! Layered with flavor thanks to not only zucchini and corn, but also shredded cheese, fresh herbs and spices, and serrano chili for a kick making you want to pop just one more!
Mexican Zucchini, Corn, and Peppers (Calabacitas)Ā ā An EASY Mexican-inspired recipe ready in 15 minutes with zucchini, corn, bell peppers, tomatoes, and green chiles! HEALTHY, vegan, and naturally gluten-free!
Creamy Mexican Grilled Corn and Zucchini Salad ā A healthy EASY salad thatās ready in 15 minutes and so flavorful! Corn, zucchini, cilantro, queso fresco and more are tossed in a DELISH creamy lime sauce!
Mexican Corn and Black Bean SaladĀ ā An EASY corn salad with black beans, zucchini, red onions, cilantro, lime juice, and more! So much Mexican-inspired FLAVOR in every bite of this family favorite recipe thatās sure to be a hit!
Grilled Vegetables with Basil Vinaigrette ā Grilling gives these simply prepared vegetables the perfect amount of SMOKY flavor! The basil vinaigrette is LOADED with layers of flavor and ready in 1 minute!
What a fun treat!
Since Mel’s diet is anti-potato, these are perfect. And the idea to make them with broccoli? I bet Jordan would eat that. (Hallelujah) Pinned!
Thanks for pinning and anything breaded and with Parmesan takes the edge off, you know :) I love that Mel is holding hardcore to his diet!
These looks delicious! I just got a bunch of zucchini in my CSA and this recipe would be a perfect way to use them!
Lucky you!
I was just thinking the other day about how I wanted a tater tot recipe… this one looks awesome!
Ask (or think) and you shall receive :)
Love these! Great variation.
Haha, what kid doesn’t love tots? What ADULT doesn’t love tots! :) These are the perfect use for summer zucchini. Thanks, Averie.
What a great idea to use zucchini, Averie! I’m sure you have loads of it, too, since it’s summer. I’m loving all of your creative twists on fun foods. Pinned!
Thanks for pinning! I don’t have a garden but wish I did – I have to settle for buying it!
Ooooooh my gosh, Averie! You really knocked it out of the park with this one!!!! We are swamped with zucchini right now, so I KNOW we’ll be trying these out. LOVE!!!
Thanks for the enthusiasm and glad it sounds good to you!
I cannot handle how yummy these look! What a great way to use that abundance of zucchini this time of year :)
Hello! I tried making something similar to this not that long ago and I was a bit disappointed because I was so used to lovely moist fried versions. I do love the idea of a healthier ‘zucchini fry’, though, so I’d like to give these a whirl! Love the fact that yours have got parmesan in. Maybe the panko crumbs are the key to them not being dry! I’ll give them a go!
I really find the Panko to be VERY key in this recipe as well as the other recipes I’ve done that are similar to this one with the breading/coating mixture. Baked and fried, apples and oranges in ANY recipe, but I do love these and prefer that they’re baked!
I love tater tots mainly because they are a vessel for eating ketchup which I’ve adored since childhood. I have so much zucchini from my CSA I can’t wait to make these.
they are a vessel for eating ketchup = great minds think alike!! :)
“It’s the Most Wonderful Time of the Year.”
The time for zucchini galore. I love it. I have no shortage of recipes that I want to get through in the next few weeks. Just put 2 on the blog this week.
I’m so glad my whole family enjoys it too. So we can harvest and eat all on the same day. :)
These look perfect. Love Parmesan with zucchini.
Pinning!
Have a great day.
Thanks for pinning and sounds like you’re up to your eyeballs in zuke and have lots of fun recipes too!
I haven’t had tater tots in forever! I am all sorts of excited about this idea. Love the idea of adding a kick from the Jerk or Creole seasoning. That just sounds so good!
I LOVE that you used zucchini for this! I have made taterless tots with cauliflower, but zucchini is my absolute vegetable love. And I eat it with parmesan almost everyday, so my name is all over this, and in capital letters! Pinned!
Glad you’re a fan of this one and thanks for pinning, Taylor! Cauli tots are good too, love both cauli or zuke tots!
These look great! What a fun spin on tator tots (my computer totally wants me to call them gator tots…) :)
I think zator tots would be better :)
I remember you mentioning a zucchini recipe was coming–and these look so much like tater tots!! I have really been liking zucchini more over the past several years– it has a rather neutral flavor which makes it versatile in my mind. One of my neighbors said I could pick some of her zucchini. She told me they plant a garden every year but really only eat the strawberries (whaaaat?!?!). I’d be happy to take some off her hands and try this.
Pick extra, I have another zuke recipe next week. LOL And yes, it’s very very neutral to me anyway. It takes on the flavor of whatever it’s mixed with, seasoned with, etc, and it’s nice and moist so perfect for baking!