Tater-Less Parmesan Zucchini Tots

Name: Tater-Less Parmesan Zucchini Tots
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 serving
Ingredients: 2 medium/large zucchini; ½ cup all-purpose flour; salt and pepper; pinch Jerk or Creole seasoning; 2 large eggs; 1 cup panko breadcrumbs; ½ cup grated Parmesan cheese; ketchup

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2
Calories
755 kcal
Course
Side Dish, Salad
Cuisine
American

Tater-Less Parmesan Zucchini Tots

Jade Rice

Report

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

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

2 medium/large zucchini sliced into tot-sized pieces, about 1/2-inch diameter and 1-inch long (I didn’t peel)
½ 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
½ cup grated Parmesan cheese fresh or green can
ketchup for serving (or Creamy Parmesan Dip, Creamy Wasabi Dip, Spiced Ranch Dip

Add to Shopping List

Instructions

Preheat oven to 400F, line a baking sheet with a Silpat, parchment, 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 the floured zucchini pieces to the eggs for a quick dunk.
Remove zucchini from eggs and transfer to breadcrumb mixture. Toss with hands or a spoon to coat evenly.
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.
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.
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.
Tots are best warm and fresh. Serve with ketchup or your favorite dip.

Notes

Adapted from Baked Parmesan Edamame Bites with Creamy Wasabi Dip and Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip

Nutrition Information

Show Details

Serving 1 Calories 755kcal (38%) Carbohydrates 91g (30%) Protein 30g (60%) Fat 35g (54%) Saturated Fat 12g (60%) Polyunsaturated Fat 20g Cholesterol 227mg (76%) Sodium 1948mg (81%) Fiber 19g (76%) Sugar 12g (24%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 755 kcal

% Daily Value*

Serving	1
Calories	755kcal	38%
Carbohydrates	91g	30%
Protein	30g	60%
Fat	35g	54%
Saturated Fat	12g	60%
Polyunsaturated Fat	20g	118%
Cholesterol	227mg	76%
Sodium	1948mg	81%
Fiber	19g	76%
Sugar	12g	24%