Shredded Zucchini Tots

Shredded Zucchini Tots
  • PREP TIME
    20 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    1 hrs 35 mins
  • SERVING
    4 People
  • VIEWS
    48

Transform your garden bounty into golden, savory delights! These zucchini tots offer a scrumptious alternative to traditional potato tots, perfect for dipping and devouring. A delightful way to sneak in some extra veggies!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    14 g
  • Cholesterol
    108 mg
  • Fiber
    2 g
  • Protein
    9 g
  • Saturated Fat
    4 g
  • Sodium
    412 mg
  • Sugar
    3 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Zucchini: Place the grated zucchini in a colander set over a bowl. Sprinkle with a pinch of salt to draw out excess moisture. Let it drain for 1 hour. (Time: 60 minutes)

02

Step

Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Lightly spray a mini-muffin pan with cooking spray to prevent sticking. (Time: 5 minutes)

03

Step

Combine Ingredients: In a large bowl, combine the drained zucchini, bread crumbs, Cheddar cheese, minced onion, beaten eggs, black pepper, oregano, basil, 1/4 teaspoon salt, rosemary, garlic powder, and sage. Mix well until all ingredients are evenly distributed. (Time: 5 minutes)

04

Step

Fill the Muffin Cups: Spoon the zucchini mixture into the prepared mini-muffin cups, filling each cup to the top. Gently flatten the mixture in each cup to ensure even baking. (Time: 10 minutes)

05

Step

Bake: Bake in the preheated oven until the tots are golden brown and firm to the touch, approximately 15 to 20 minutes. (Time: 15-20 minutes)

For best results, ensure the zucchini is well-drained to prevent soggy tots.
Experiment with different cheeses! Monterey Jack, Gruyere, or even a little Parmesan would be delicious.
Add a pinch of red pepper flakes for a touch of heat.
Serve with your favorite dipping sauce, such as marinara, ranch, or a creamy sriracha mayo.
These tots can be made ahead of time and reheated, making them perfect for meal prep.

Armani Stroman

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 16 Ratings)
Total Reviews: (10)
  • Deontae Renner

    I added a little garlic powder and red pepper flakes for extra flavor.

  • Flavio Thiel

    These are perfect for an appetizer or a side dish.

  • Alfonzo Roob

    These were a huge hit with my kids! They didn't even realize they were eating zucchini.

  • Paula Okon

    Next time I'm going to try adding some parmesan cheese.

  • Jamaal Heidenreich

    A quick and easy way to get my veggies in. Love it!

  • Eladio Keebler

    These are great for meal prepping! I make a big batch and freeze them.

  • Reed Schiller

    Used almond flour instead of bread crumbs for a gluten-free version, turned out great!

  • Doyle Hamill

    Pressing the zucchini really well is key to getting the right texture.

  • Kellie Cassin

    Delicious and healthy! What more could you ask for?

  • Kaya Bins

    My tots turned out a bit soggy. I think I needed to drain the zucchini longer.

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