There’s something about hearing that sizzle in the pan, watching tiny green feathers turn golden, and knowing you’re about to bite into pure comfort—zucchini tots have become my go-to snack when I want something satisfying but also a little wholesome. I remember making these for the first time on a busy weeknight; I needed a quick, kid-friendly recipe that wouldn’t leave me in the kitchen for hours. They disappeared in minutes at my house, and honestly, my kids ask for these all the time now. They’re just such a happy, crispy little bundle of veggie goodness, and I love how versatile they are. You can serve them as a side, a snack, or even part of a casual brunch platter. Plus, I swear I’ve tested every type of cheese and herb combo, and each version is better than the last. Trust me on this one—if you’re craving something savory, easy, and totally addictive, zucchini tots are your new best friend.
Thank you for reading this post, don't forget to subscribe!What is Zucchini Tots?
Zucchini tots are small, crunchy fritters made primarily from grated zucchini, bound together with eggs, cheese, and a few simple ingredients. Think of them as healthier little potato tots, but with a lovely green twist. The name “tots” comes from their resemblance to classic tater tots—tiny, bite-sized, and perfect for dipping. It’s essentially a veggie version of the snack everyone loves, but instead of starchy potatoes, it’s fresh zucchini that gives it a mild, slightly sweet flavor and a tender inside. They’re so easy to make—you just grate the zucchini, mix everything up, and fry or bake until crispy. It’s a simple, family-friendly comfort food that feels special enough to serve for brunch or casual enough for a quick snack at any time. These are the kind of recipes I always keep in my back pocket—super forgiving, adaptable, and always a hit.
Why you’ll love this recipe?
What I love most about zucchini tots is how they hit all the right notes—crisp on the outside, soft yet flavorful inside, and packed with fresh garden goodness. They taste way better than store-bought veggie snacks, and the aroma alone will lure everyone into the kitchen. Plus, they’re crazy simple—like, throw-together-in-10-minutes simple. You don’t need fancy ingredients or a complicated process; just some zucchini, cheese, and a handful of pantry staples. They’re budget-friendly too, because zucchinis are usually super affordable, especially when you’ve got a garden or a farmers’ market run. This recipe is incredibly flexible. You can add herbs like dill or basil, swap in different cheeses, or even sneak some finely chopped spinach or cooked bacon in for extra flavor. What I really love about these is how perfect they are for kids’ lunchboxes, game day snacks, or a quick brunch side. They’re so versatile that I find myself making them on repeat, even when I don’t have a strict plan—they’re just that good.
How do I make Zucchini Tots?
Quick Overview
If I had to sum it up, making zucchini tots is all about graters, mixing, and frying or baking. First, you grate the zucchini and squeeze out excess moisture—that’s key to getting them crispy. Then, you mix in cheese, eggs, and seasonings until it comes together into a manageable dough. From there, you shape or scoop small rounds or cylinders, and you can either pan-fry them until golden or bake for a healthier version. Honestly, the hardest part is waiting for them to finish cooking because biting into that first crispy edge is pure heaven. This recipe can be whipped up in under 30 minutes, making it perfect for busy nights or last-minute cravings. The amazing part? They hold their texture well, especially if you bake them—crispy outside, tender inside, and absolutely addictive.
Ingredients
For the Main Batter:
– 3 medium zucchinis (about 1.5 pounds), grated – I always do this with organic zucchinis from my garden or local farmers market for extra flavor.
– 1/2 cup shredded sharp cheddar (or cheese of your choice like mozzarella or Monterey Jack)
– 2 large eggs – eggs help bind everything together and give them that perfect consistency.
– 1/4 cup all-purpose flour (or almond flour for gluten-free) – just enough to hold the mixture together without making it doughy.
– 1/2 teaspoon salt, 1/4 teaspoon black pepper – adjust to taste, but I always taste before adding more.
– 1 teaspoon garlic powder or onion powder for some extra punch.
For the Filling (Optional but delicious):
– Finely chopped fresh herbs like dill, parsley, or basil
– A pinch of crushed red pepper flakes if you like a little heat
– Diced cooked bacon or chopped cooked ham for a meaty twist
For the Glaze (Optional):
– A little drizzle of honey or balsamic glaze for a sweet & savory combo
– Or just a sprinkle of grated Parmesan or additional herbs for garnish
“New family favorite! This Easy Summer Veggie Bites Recipe was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 400°F if baking, or heat a good layer of oil in a skillet over medium heat if frying. Line a baking sheet with parchment paper if baking—that makes cleanup a breeze—and remember, if frying, use a generous amount of oil so they crisp up well. I always test the oil with a tiny bit of batter—if it bubbles immediately, you’re good to go. Also, I like to give my grated zucchini a quick squeeze in a clean dish towel to get rid of excess moisture—this step is crucial for crispy tots.
Step 2: Mix Dry Ingredients
In a large bowl, combine the flour, salt, pepper, and garlic powder. This mix ensures even seasoning and helps everything stay together when cooked. I’ve learned that using fine, freshly grated cheese melts better and gives a more uniform flavor, so I recommend grating your cheese fresh if possible.
Step 3: Mix Wet Ingredients
In a separate bowl, beat your eggs lightly. If you’ve pre-squeezed your zucchini well and let it sit for a few minutes, you’ll notice the moisture has reduced quite a bit—make sure to add that zucchini to the eggs and stir thoroughly. The mixture will feel kind of wet at first, but that’s okay. It’s better to have slightly wetter batter, as it binds better during frying or baking.
Step 4: Combine
Gradually add the wet mixture into the dry ingredients, folding gently until just combined. Avoid overmixing—that makes the tots dense. The texture should be slightly sticky but scoopable. If it’s too wet, sprinkle in a little more flour; if it’s too dry, add a splash of water or extra egg.
Step 5: Prepare Filling (If Using)
If you’re adding herbs, bacon, or extra seasonings, fold them into the mixture now. This is where you can really customize your tots. My kids love when I toss in chopped spinach or a bit of crumbled feta—they add a fresh pop of flavor and make them even more nutritious.
Step 6: Layer & Swirl
Using your hands or a small scoop, form small balls or finger-length cylinders. If you want that beautiful marbled look like in bakery muffins, layer some batter, then filling, then more batter, swirling gently with a toothpick or skewer. I love doing this on baking sheets—makes for a pretty presentation and even cooking.
Step 7: Bake or Fry
For baking, arrange the tots on your prepared sheet and bake for about 20-25 minutes, flipping halfway through until golden and crispy. For frying, carefully place the tots in hot oil, frying in batches until crispy and golden around 3-4 minutes each side. Keep an eye on them—nothing beats that smell of frying zucchini, I swear. Either method results in crispy, satisfying tots, but baking keeps things a bit lighter if you’re watching calories.
Step 8: Cool & Glaze
Let your zucchini tots rest on a wire rack for a few minutes—they crisp up more as they cool down. If you like a glaze, drizzle now—honey, balsamic, or even a squeeze of lemon juice. Or sprinkle with fresh herbs and grated Parmesan for an extra flavor boost.
“Packed with flavor and so simple. Exactly what I wanted from this Easy Summer Veggie Bites Recipe!”
Step 9: Slice & Serve
Slice them in half to reveal that gorgeous marbled pattern or serve whole. They’re best enjoyed warm, but I’ve reheated leftovers the next day in the oven and they still come out crispy and delicious. Serve with a tangy yogurt dip or a dollop of sour cream—I especially love pairing these with a fresh tomato salad or a side of roasted veggies. They’re sneaky healthy, but you’d never guess from how good they taste.
What to Serve It With
These zucchini tots are so versatile, I actually serve them all the time beyond just a snack. For breakfast, I love pairing them with a fried egg and a squeeze of hot sauce—perfect for lazy weekend mornings. During brunch, I’ll set out a platter with some fresh fruit, baguette slices, and a lemon herb yogurt dip. They’re also fantastic as a side for grilled chicken, fish tacos, or even alongside a big ol’ breakfast burrito. On lazy nights, my kids love them served with homemade ketchup or garlic aioli—trust me, once you get that crispy bite, you won’t want to stop. An extra bonus? You can make a big batch, freeze some, and fry or bake them straight from the freezer when hunger strikes. They keep well and are such a lifesaver on busy days. Honestly, these zucchini tots have become part of my family’s food memories—crisp, cheesy, fresh, and so damn good.
Top Tips for Perfecting Your Zucchini Tots
If I could share a few secrets I’ve picked up over the years, it’d be these: First, always squeeze out as much moisture as possible from your grated zucchini—this step makes or breaks the crispness. I learned the hard way that watery zucchini makes soggy tots. Second, don’t overmix the batter—just fold until combined. Overworking can lead to dense, chewy tots. When it comes to shaping, I like using my hands—moisture helps them stick together better—and I find small, finger-sized shapes cook evenly and look adorable. If you want extra flavor, try mixing in a pinch of smoked paprika or a dash of hot sauce into the batter. The swirl technique I mentioned earlier? It’s a fun way to elevate the presentation and make them look more bakery-style. For swaps, I’ve tested substituting grated carrot for a more colorful version or using whole wheat flour—just adjust the moisture level accordingly. Oven positioning is key—middle rack for even browning—and don’t forget to flip halfway during baking. As for the glaze, I’ve even mixed in a splash of balsamic vinegar into honey for a sweet-tangy finish. The best tip? Taste your batter before you cook—sometimes a quick extra pinch of salt or a little more cheese makes all the difference. Trust me, I’ve made more mistakes than I care to admit, but every one led to better, more delicious zucchini tots.
Storing and Reheating Tips
If you’re anything like me, leftovers are a necessary evil—and these tots reheat beautifully. Store in an airtight container in the fridge for up to 3 days; they’re still tasty and crispy if you reheat in the oven at 375°F for about 10 minutes. For longer storage, freeze the uncooked or cooked tots on a baking sheet, then transfer to a freezer-safe bag—they’ll keep for up to 3 months. Thaw in the fridge before reheating or cook straight from frozen—just add a couple of extra minutes to the baking time. When reheating, avoid the microwave if possible; it can make them soggy. Instead, reheat in a hot oven or toaster oven until crispy again. If you want to add the glaze or herbs, do so just before serving for the freshest flavor. And if you’ve used cheese or herbs in the batter, make sure to keep an eye on moisture levels—sometimes they can make reheat a little trickier, but trust me, it’s worth the effort for that crispy, golden finish every time.
Frequently Asked Questions
Final Thoughts
Honestly, these zucchini tots have become a staple in my snack rotation—and I don’t mean just because they’re easy to make. Every bite brings a little bit of summer right to your plate, with the freshness of zucchini shining through that crispy exterior. I love how forgiving they are and how customizable, allowing me to swap ingredients or boost flavors based on what I have in the fridge. They’re great for feeding kids, serving at casual gatherings, or just snacking on a lazy Sunday afternoon. Once you try making them, you’ll realize how transformative simple ingredients can be. My advice? Keep your zucchini super dry, don’t overmix, and trust your instincts with seasoning. And above all, have fun with it! I can’t wait to hear how yours turn out—please leave a comment and share your favorite variations. Happy baking—because nothing beats the smell of freshly crispy zucchini tots wafting through your kitchen!
zucchini tots
Ingredients
Main Ingredients
- 1 cup grated zucchini
- 1 large egg
- 0.25 medium onion, minced
- 0.25 cup reduced fat sharp cheddar cheese
- 0.33 cup seasoned breadcrumbs
- 0.25 tsp kosher salt
- 0.05 tsp black pepper
Instructions
Preparation Steps
- Preheat oven to 400°F. Spray a baking sheet with cooking spray.
- Grate the zucchini into a clean dish towel until you have 1 packed cup. Wring out excess water. In a medium bowl, combine all ingredients and season with salt and pepper.
- Scoop 1 tablespoon of mixture and roll into small ovals. Place on the baking sheet and bake for 16 to 18 minutes, turning halfway, until golden.
