Zucchini Tots
User Reviews
5
Zucchini Tots
Description
The base of the recipe is fresh zucchini grated and squeezed free of excess liquid to prevent sogginess. Combined with shredded cheddar, panko breadcrumbs, and Italian seasoning, plus egg to bind, the mixture holds together well when shaped into small oval tater tot shapes. Onion powder adds subtle warmth and flavor, while salt and pepper round out the seasoning.
Baked at 400°F on parchment paper and turned halfway, the tots become golden and crisp on the outside, maintaining softness inside. They make a fresh vegetable-rich finger food with a familiar tot shape and cheesy aroma.
These zucchini tots store well refrigerated for a few days and reheat easily. They can be frozen either before or after baking by flash freezing on a tray, then transferring to airtight bags. Reheating from frozen in the oven restores crispness better than microwaving. Variations include substituting ground flaxseed for egg or using gluten-free flours if avoiding breadcrumbs.
Ingredients
- 2 cups zucchini grated, about 2 zucchinis
- 1 egg large
- ½ cup cheddar cheese shredded
- ½ cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- ¼ teaspoon onion powder
- salt to taste
- black pepper to taste
- ketchup for serving
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Place the grated zucchini into a kitchen towel and squeeze all excess liquid out. Discard the liquid. It should come out to 1 cup packed after the liquid is squeezed out.
- Transfer the dried zucchini into a medium bowl. Add the egg, cheese, panko breadcrumbs, Italian seasoning and onion powder. Season with salt and pepper, and then combine until mixture sticks together.
- Spoon about 1 tablespoon of the mixture and form into small ovals, like the shape of tater tots. Makes about 16.
- Place the tater tots on the greased baking sheet and bake for 25-30 minutes, turning halfway through, until they’re golden.
- Serve warm with ketchup or other dipping sauce.
Notes
- Remove excess moisture from grated zucchini by squeezing thoroughly with a kitchen towel to ensure tots hold their shape.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in microwave or toaster oven for best texture.
- Freeze zucchini tots prior to baking by freezing on a tray for 4 hours then transferring to airtight bags; thaw overnight in fridge before baking.
- You can also freeze after baking once cooled completely, then reheat in oven for crispness.
- Use a flax egg substitute by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit 10 minutes to thicken, replacing one egg.
- Breadcrumbs can be substituted with gluten-free flours such as almond or oat flour for dietary alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 171mg | 7% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 333IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 140mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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