Cheesy Baked Zucchini Tots (Easy & Healthy Recipe)

Zucchini Tots – these are absolutely delicious! I’m a Southern food lover, and big on ‘taters – and even I don’t miss the potatoes in this extremely delicious version of the classic tater tot. My kids go crazy over this tater tot alternative, and they’re super easy to make!

Zucchini Tots

Tater tots are on most kids favorite foods list, but honestly – they just aren’t the healthiest option.

This recipes takes the flavors of the classic tater tots and infuses that flavor into a much healthier alternative – shredded zucchini!

Zucchini is one of my favorite vegetables. It’s mild and takes on the flavors of whatever you pair with it, making it the perfect substitute for tater tots.

Why You’ll Love These Zucchini Tots

If you’re looking for a healthy alternative to traditional tater tots, these zucchini tots are a perfect choice.

Here’s why these tots will become a new favorite in your household:

• Healthier Option: Using shredded zucchini instead of potatoes makes for a lower carb and calorie choice.
• Full of Flavor: With ingredients like garlic powder, onion, and sharp cheddar cheese, these tots are packed with taste.
• Make a Great Side Dish: These Zucchini tots are a great side dish for anything from crock pot pork chops with mushroom soup to chicken nuggets.
• Easy to Make: The recipe involves simple steps – mix the ingredients in a large bowl, shape the mixture, and cook.
• Great for All Ages: Whether you’re serving a picky toddler or hosting guests, these cheesy zucchini tots are a hit across all ages. They can be a fun way to get kids involved in cooking too.
• Storage Friendly: If you make a double batch, these tots can be stored in an airtight container, layered with paper towel to absorb excess moisture, and reheated easily for a quick snack or meal accompaniment. They freeze well for 2-3 months, so you can enjoy them anytime.

Ingredients for Zucchini Tots

• Medium Zucchini: Fresh zucchini is the star of this recipe. You’ll want to peel it to hide the “green” from your kids.
• Diced Onion: Adds a layer of flavor to the tots. Any type of onion works, but yellow or white onions are preferred for their milder taste. Red onions will work okay too!
• Egg: Acts as a binder to hold all the ingredients together.
• Seasoned Bread Crumbs: These add texture and flavor. You can use Panko breadcrumbs, regular breadcrumbs, or
   a gluten free option for bread crumbs.
• Garlic Powder: Brings a savory depth to the tots. Fresh minced garlic can also be used for a stronger flavor.
• Seasoned Salt: Enhances the overall taste of the tots. You can substitute with a mix of salt and your favorite dried herbs if preferred.
• Black Pepper: Adds a slight kick. Adjust the amount based on your spice preference.
• Shredded Cheddar Cheese: Introduces a creamy, cheesy element. Feel free to use any type of shredded cheese you like, however I prefer sharp cheddar for the tots.
• Paprika to Garnish: Gives a mild, sweet flavor and a pop of color when sprinkling on top before serving.

Tools Needed to Make Tots with Zucchini

You’ll need some essential things to make these tots, including a mini muffin pan and a mini ice cream scoop.

However, you can also use a regualr spoon if that’s all you have. You do what them to be uniform in size so they cook evenly though. A nonstick spray also helps to keep them from sticking.

How to Make Zucchini Tots

1. Start by preheating your oven to 425 degrees.
2. Next, peel and grate zucchini using a box grater to get the right texture for your tots.
3. Then squeeze as much water out as possible using a cheesecloth or clean dish towel. When you think you’ve gotten as much moisture squeezed out as possible, squeeze it again! Trust me on this. Removing excess moisture is crucial for achieving the perfect texture.
4. Grab a large bowl and combine grated zucchini, diced onion, bread crumbs, seasonings, cheese, and egg.
5. Using a non-stick cooking spray, grease 24 mini muffin cups. Or opt for a silicone muffin pan because they pop out easily!
6. Grab a small spoon and evenly distribute the zucchini mixture among the cups – filling about halfway and pressing the mixture down a little with the back of the spoon.  Pressing the zucchini mixture down in your mini muffin tins makes them nice and crispy – because no one likes a soggy tot.  Unless you’re weird, which is still ok – because I never make any claims to be normal myself – or sane. 
7. Sprinkle with paprika and bake for 20 minutes.

Zucchini Tots Dipping Sauce

My family’s favorite dip for these Zucchini Tots is my chipotle ranch sauce. I do have one child who still prefers good ole’ ketchup though.

Other Dipping Sauce Ideas

• Marinara Sauce: A classic choice, perfect for those who love Italian flavors. Use a jar of store-bought marinara or make your own. in!
• Yogurt and Herb Dip: Combine Greek yogurt with chopped herbs such as dill, parsley, and chives. Add garlic powder and a pinch of salt for extra flavor.
• Ranch Dressing: Use store-bought Ranch Dressing or make your own.
• Honey Mustard Sauce: Combine equal parts of honey and mustard. Add a dash of olive oil to smooth out the mixture.
• Avocado Lime Dip: Mash ripe avocado and mix with lime juice, cilantro, and garlic. Season with salt to taste.
• Tzatziki Sauce: Grate cucumber and squeeze out as much moisture as possible. Mix with Greek yogurt, minced garlic, olive oil, and lemon juice. Season with salt.
• Cheese Sauce: My easy mozarella cheese sauce is perfect to dip these zucchini fritters
• Homemade Taco Sauce: Go Mexican in the flavors by dipping your zucchini tater tots into a homemade taco sauce. Yum!

Honestly, you can pop them into your mouth without any sauce because they are THAT good.

Addd-ins and Variations

Feel free to experiment with this recipe a little too.  Like the spice?  Add some cayenne.  Love garlic?  Add more!

Don’t like cheddar? Use a different cheese! My kids like it when I sprinkle parmesan cheese on the top before baking.

Customize it for your tastes, you won’t hurt my feelings any.

How to freeze Zucchini Tots

These freeze great! I place them on a parchment paper lined baking sheet once they are cooked and freeze them until solid, then I store them inside of a gallon size freezer bag and take out what I need. I prefer to heat them up in the air fryer or at 350 in the oven until hot.