Zucchini Tots
by Chungah
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!
Featured Comment
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
Ingredients
- 2 zucchini, shredded
- 1 teaspoon salt
- 2 carrots, peeled and shredded
- ½ cup Panko*
- 2 large eggs
- ¼ cup shredded cheddar cheese
- 2 tablespoons freshly grated Parmesan
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch of cajun seasoning
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- 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.
- Form zucchini into tots and place onto the prepared baking sheet.
- Place into oven and bake until golden brown and crisp, about 16-18 minutes, flipping during the last 10 minutes of cooking time.
- Serve immediately, garnished with parsley, if desired.*
Notes
Did you make this recipe?
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Beautiful looking Zucchini tots Chugnah.. Lovely space, visit me when you get a chance
You can use pork rinds. Put in a plastic bag and smash them to resemble panko crumbs.
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.
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.
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!
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!
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!
What a fantastic idea!! I have so much zucchini, I don’t know what to do. I’m absolutely going to make these babies!
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!
These were so good even my children ate them! WIN!
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.
I read that this serves 6. But, how many does it make ? The baking time would change depending on their size.
Thanks
This recipe should yield about 20-30 standard-sized tots (similar in size to the frozen Orelda ones).
UMM YUMMMM! <3
Another great way to enjoy zucchini. Looking forward to trying this recipe.
Easy and delicious.
This is one way to get my kids to eat their veggies! Brilliant idea!!!
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.
Chungah, how did you shredd a zucchini?
You can use a cheese grater.
Or a food processer?
Oh, these tots took delicious, a great way of getting rid of some of the “thousands” of zucchini that I have right now.
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.