Damn Delicious

Zucchini Tots

Loaded with zucchini and carrots, these tots do not even taste healthy! It’s the perfect way to sneak in veggies, and it’s just so good!

Zucchini Tots - Loaded with zucchini and carrots, these tots do not even taste healthy! It's the perfect way to sneak in veggies, and it's just so good!

I love tater tots just as much as the next person. I’ll make them from scratch or I’ll wrap it in bacon, coated in brown sugar. Yes, that’s a heart attack waiting to happen. I know.

So these zucchini carrot tots come in real handy when you need to load up on your veggies, or when you need to balance out all 20 bacon wrapped tater tots you had the night before. No judgment, please.

Now these tots are loaded with freshly grated zucchini, carrots, cheddar cheese and Parmesan, although you can easily swap out the cheddar for your favorite kind of cheese, like jalapeno Monterey Jack for a kick of heat.

Just be sure to wring out as much water as you can from the shredded  zucchini – that’s the secret to getting these babies nice and crisp.

When ready to serve, all you need is a dollop of a ketchup. The pickiest of eaters don’t even have to know that these are loaded with veggies.

I promise – they’ll devour all of them before you know it.

Zucchini Tots

Loaded with zucchini and carrots, these tots do not even taste healthy! It’s the perfect way to sneak in veggies, and it’s just so good!

25 minutes15 minutes

Ingredients:

  • 2 zucchini, shredded
  • 1 teaspoon salt
  • 2 carrots, peeled and shredded
  • 1/2 cup Panko*
  • 2 large eggs
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons freshly grated Parmesan
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. 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.
  4. Form zucchini into tots and place onto the prepared baking sheet.
  5. Place into oven and bake until golden brown and crisp, about 16-18 minutes, flipping during the last 10 minutes of cooking time.
  6. Serve immediately, garnished with parsley, if desired.*

Notes:

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

*TO FREEZE: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 88.6 Calories from Fat 44.1
% Daily Value*
Total Fat 4.9g 8%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 67.5mg 23%
Sodium 119.1mg 5%
Total Carbohydrate 8.3g 3%
Dietary Fiber 1.3g 5%
Sugars 3.0g
Protein 5.5g 11%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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65 comments

  1. Rated 5 out of 5

    Been making these for years – they’re delicious! I don’t love zucchini and my husband full-on dislikes it, but we both LOVE these tots. I don’t like cheese so I omit it and add a bit more egg if the mixture doesn’t hold together well. Everything else I add in exactly as written.  We always make at least 2 batches of these because they don’t last long in our house!

  2. Rated 5 out of 5

    one of my all time favorite snickety snacks!!

  3. How much is 2 zucchini shredded? I already shredded a bunch :/

  4. So good, I added a little brown rice flour, made pattys and tots, very good, thank you

  5. Made these today and while I loved the flavor, they came out more like a mini muffin vs a crispy tator tot. I am thinking the zucchini had too much moisture in it despite my attempt to squeeze out as much as possible. 

  6. They look so delicious!! (:

  7. We LOVE these! Never leftovers. Every time we have made them, they are just so perfect. We have served them to friends and everyone has gobbled them up.

  8. My husband loves most anything cooked with zucchini but he did not like these muffins. Maybe it was the combination of the different ingredients?

  9. My garden is in zucchini overdrive (NZ summer) – tried these tonight, in a word- fabulous. Thank you 🙂

  10. This looks amazing. Adding to my list. Thanks for sharing!

  11. If I prepare the tots in advance of baking, can they sit in the fridge for an hour or so before I bake them?

  12. Just made these – they are GREAT! So easy, and they almost make you feel like you’re cheating. Thumbs up!

  13. these were so good. we love bacon so i added some 🙂 i just wanted to check regarding freezing do i freeze before cooking or after?

  14. what can you use in place of the cheese. Can’t have it.

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

  15. Beautiful looking Zucchini tots Chugnah..  Lovely space, visit me when you get a chance 

  16. You can use pork rinds. Put in a plastic bag and smash them to resemble panko crumbs.

  17. I follow damndelicious religiously. I have tried several of her recipes and I haven’t been disappointed once. These tots are no exception! My daughter, husband and I gobbled these up! I had to turn up my oven towards the end to 450 because my peeps like things a bit more brown and crunchy. Thank you damndelicious for keeping my families tummies full and happy.

  18. I have shredded, baked, grilled, roasted, dehydrated, given away and noodled zucchini. Have made them into your fries and cookies. So I am making these for dinner tonight, because I still have 9 zucchini on my counter, and a couple more still in the garden. I wonder how these would hold up in tator tot casserole? Love all your recipes that I have made so far.

  19. I made these tonight. They are so easy to prepare and SO GOOD.. Who knew my teenagers would FINALLY eat a vegetable??? I just added Cajun seasoning and no parm cheese as it’s not my youngest’is fave. They were fabulous!

  20. it’s over 90 here so I attempted to make these on the grill, not crispy enough. Finished the next batch in the oven. Turned out perfect. I actually ended up tripling the ingredients because I used 2 of my home grown zucchini (about 8 cups! Once shredded). Loved the recipe!

  21. Hello!
    These look delicious!
    Just the perfect thing. My cousin is coming for a visit, and she doesn’t eat meat.
    I would be more inclined to eat them with sour cream, I hate ketchup.

    Kristy: Love the idea of Gouda!

  22. What a fantastic idea!! I have so much zucchini, I don’t know what to do. I’m absolutely going to make these babies!

  23. They are in the oven. The only thing I didn’t have was the cheddar cheese so I substituted gouda. My children are going to love them! They (we) love all your recipes! Thank you for making meal planning fun and easy!

  24. These were so good even my children ate them! WIN!

  25. These look amazing! I’ve got a ton of zucchini. I might have to make a few batches of these up and freeze them for a b-day party this weekend.

  26. I read that this serves 6. But, how many does it make ? The baking time would change depending on their size.

    Thanks

  27. Another great way to enjoy zucchini. Looking forward to trying this recipe.

  28. This is one way to get my kids to eat their veggies! Brilliant idea!!!

  29. Really love the recipe for the tots. Never heard of ‘tot’s before! We have so many ‘courgettes’ here and I am always looking for new things to do with them. Great pictures too.

  30. Chungah, how did you shredd a zucchini?

  31. Oh, these tots took delicious, a great way of getting rid of some of the “thousands” of zucchini that I have right now.

  32. Wonder if how it would turn out if you didn’t make tots out of it and made it in a meat loaf pan.

    • It might turn out a bit crispy on top, but not all the way through, and wouldn’t hold up to slicing for serving. But why don’t you try it and let us know how it turns out? The tots are delicious, by the way.

  33. I love these Zucchini tots! All your recipes, in fact! Almost every time I see a recipe like on Pinterest that I like it is Damn Delicious!!! Thanks!

  34. How much salt do you use and do you rinse with water after letting the salt work?

  35. For a low-carb version, what’s a good substitute for panko?

  36. These are so wonderfully delish ! I have never added carrots but usually make mine using a little Bisquick instead of Panko, add some grated onion, have added some leftover grilled corn kernals and I top with chopped fresh tomatoes and a dollop of sour cream ! A veggie fest for sure. Serve with any kind of grilled meat or even a pot roast come fall –or now ! I will try with carrots soon !

  37. I love zucchini and I love your recipes. Thank you– I’m trying this one today!

  38. Tasty idea for school lunches. Salsa would also be an ideal dip.
    Thank you again for your amazing recipes.

  39. Thanks for all your great recipes. Am going to round up some zucchini today to give this a try.

  40. HI Chunga,

    I love home made snacks, including healthy ones, which you can make up front and take out the freezer when there is a unsuspected invasion in your house.
    Thanks.
    LOUISE VANDERMAREL

  41. Do you know about how much grated zucchini you had from 2 zucchinis? The ones I’m getting right now are pretty dang big…

  42. These look and sound so good! I wish I had a pile in front of me right now!