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.
Shredded Zucchini Tots
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 35 mins
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SERVING4 People
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VIEWS48
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
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Carbohydrate14 g
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Cholesterol108 mg
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Fiber2 g
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Protein9 g
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Saturated Fat4 g
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Sodium412 mg
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Sugar3 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare 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
StepPreheat 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
StepCombine 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
StepFill 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
StepBake: 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)
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RECIPE REVIEWS
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Please Rate
Deontae Renner
Jul 1, 2025I added a little garlic powder and red pepper flakes for extra flavor.
Flavio Thiel
May 14, 2025These are perfect for an appetizer or a side dish.
Alfonzo Roob
Apr 24, 2025These were a huge hit with my kids! They didn't even realize they were eating zucchini.
Paula Okon
Mar 28, 2025Next time I'm going to try adding some parmesan cheese.
Jamaal Heidenreich
Jan 14, 2025A quick and easy way to get my veggies in. Love it!
Eladio Keebler
Jan 1, 2025These are great for meal prepping! I make a big batch and freeze them.
Reed Schiller
Dec 12, 2024Used almond flour instead of bread crumbs for a gluten-free version, turned out great!
Doyle Hamill
Dec 7, 2024Pressing the zucchini really well is key to getting the right texture.
Kellie Cassin
Nov 25, 2024Delicious and healthy! What more could you ask for?
Kaya Bins
Nov 21, 2024My tots turned out a bit soggy. I think I needed to drain the zucchini longer.