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Tater-Less Parmesan Zucchini Tots

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  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.

Notes

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

Nutrition Information

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.