Zucchini Tots
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Appetizer
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Cuisine
American, International, Vegetarian
Zucchini Tots
Description
This recipe starts by salting shredded zucchini and letting it rest to draw out moisture, which is then thoroughly drained to prevent sogginess. The zucchini is mixed with shredded carrots, panko breadcrumbs, eggs, cheddar and Parmesan cheeses, and seasonings including dried basil, oregano, garlic powder, onion powder, and a pinch of Cajun seasoning. Salt and pepper are added to taste.
The mixture is shaped into small tot-sized pieces and placed on a prepared baking sheet. Baking at 400°F crisps the exterior to a golden brown while cooking the interior until tender. Flipping partway through ensures even browning. Fresh parsley can be sprinkled on top for added color and freshness.
The texture contrasts the crispy crust with a moist, flavorful vegetable center that combines savory cheese and mild spice. Zucchini Tots offer a creative way to enjoy vegetables in a familiar finger-food form, suitable for snack times or as a side dish with main courses.
The recipe also suggests freezing cooled tots in an airtight container for up to one month and reheating by baking at 400°F until heated through, maintaining crispiness for convenience.
Ingredients
- 2 zucchini shredded
- 1 teaspoon salt
- 2 carrot peeled and shredded
- ½ cup panko breadcrumbs
- 2 egg large
- ¼ cup cheddar cheese shredded
- 2 tablespoons Parmesan Cheese freshly grated
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch Cajun seasoning
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely, removing as much water as possible.
- Transfer zucchini to a large bowl. Stir in carrots, Panko, eggs, cheeses, basil, oregano, garlic powder, onion powder and cajun seasoning; season with salt and pepper, to taste.
- Form zucchini into tots and place onto the prepared baking sheet.
- Place into oven and bake until golden brown and crisp, about 16-18 minutes, flipping during the last 10 minutes of cooking time.
- Serve immediately, garnished with parsley, if desired.*
Notes
- Use panko breadcrumbs found in the Asian section for the best texture in the tots.
- After salting shredded zucchini, drain thoroughly using a towel to remove excess moisture and prevent soggy results.
- To freeze, cool the tots completely, store airtight for up to 1 month, and reheat by baking at 400°F until hot and crisp.
User Reviews
Overall Rating
5
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