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!
I just about died when I saw these on Instagram! Fried zucchini is one of my VERY favorite foods, and I just knew these would be incredible!! SO trying these STAT! Pinned :)
This is one of the best things I’ve made (savory) in awhile. I loved these, Ashton! Also the edamame that I made with the similar technique were great (but the zucchini is easier because they’re bigger). Thanks for pinning!
Oh my gosh!!! These are brilliant. I LOVE breaded zucchini! One of my favorite things ever.
I would HAPPILY trade you these for just one bite of that amazing cake you posted today. Holy incredible!!
These look delicious. And you have three C’s in zucchini. :D
Thanks for the catch!!! WOW! That’s what I get for trying to type a little too fast – too many c’s! Fixed now :)
My friend just brought over a ton of zucchini… I was going to go the boring route and make some zucchini bread, but now I know what I’m going to make for all my little cousins running around the house :)
Winner! Hands down my favorite post recipe of the week! brilliant!
Alright are you ready? I couldn’t even read the whole thing because my dad RUINED tater tots for me as a kid. He ruined chicken cutlets too. He’s a doctor so you trust him when it comes to biology, right? He told me tater tots were turtle testicles and chicken cutlets were alligator tails. I believed him. After all, he’s a doctor. GREG
Oh YUM – love zucchini season & neighbors who share! Can’t wait to take some extra zucchini from her (and then return with these to share with her kiddos)!!!
So fun! I actually made meatballs with shredded zucchini tonight and my 4 year old was all “EWWW! I don’t like zucchini!” when he saw me making them but he gobbled them up! Gotta try these!
Thanks for pinning these and I love that story about your 4 year old with the zucchini and then he proceeded to gobble them up :) Love it when that happens!
YUMYUMYUMYUMYUM!!!!
I love zucchini. Anything with it is so delicious. I fell in love last summer with vega Parma even though I never liked real parmesan. I stopped buying it because it isn’t cheap, but this recipe….damn you! ;)
I actually think you could probably skip the parm (knowing you, you will) and sub with nooch, and you could probably replace the panko with rice krispies (to keep GF – I’ve read that online but haven’t tried). Honestly these were one of the best savory recipes I’ve made in a long time. LOVED these things!
I love this idea! It is very creative and looks delicious too! Thanks for sharing!
What a great, yummy, and healthy take on tater tots!
tater tots are the BOMB! I love them so much. I love the crispy texture on the outside but soft tenderness inside/ these look amazing
As a fried potato addict who is trying to cut out carbs (ahem, wedding season I’m looking at you!) I love these! I’m definitely making them and then coating them (and my fingertips) in a ketchup + sriracha love child!
a ketchup + sriracha love child sounds EXCELLENT! I want to join in at that party! :)
These look yummy and they would be a great way to get my picky brothers to eat zucchini!
These are so beautiful and such a freakin’ great idea!!! My kids would even eat these and that’s a lot to say!
When we moved to the States and I was introduced to tater tots, I thought, Americans have the BEST FOOD!! Then I gained 20-pounds in a year and thought, their food makes you fat! haha True story. :)))
That is such a telling tale on the commentary of food in this country! It tastes good but it will make you fat unless you’re careful :) I bet your kids would like these. My daughter inhales these things if I don’t inhale them faster! lol
I think we are the only people in the world who struggle to get zucchini to grow in their garden–but if we get lucky this year and get an abundance of them, I’ll be sure to try this!
I don’t have a garden and buy all my produce. No ‘abundance’ issues for me in my urban, garden-less condo :)
I think that buying a zucchini in a store is heresy for a midwesterner … ;)