Amazing 95-Calorie Zucchini Tots

If you’re anything like me, you hit peak zucchini season and suddenly you have five pounds more zucchini than you know what to do with! I was desperate for a healthier snack that wasn’t just another salad, and that’s how I landed on my absolute favorite game-changer: these unbelievably simple baked zucchini tots. Seriously, forget the deep fryer; this baked approach gives you all the crispy, savory goodness of a tater tot without all the guilt. These aren’t just side dishes; they’re an easy, tasty way to sneak veggies into snack time, and they were my total lifesaver this summer!

Why You Will Love These Baked Zucchini Tots

I keep these little guys in my back pocket for when the kids demand snacks but I refuse to open a bag of chips. They are total winners! They satisfy that craving for something salty and firm, but they’re actually doing us some good. You’ll be surprised how quickly you go through a whole batch!

• They are lightning fast! Seriously, we’re talking 15 minutes of work before they hit the oven.
• All the flavor you expect from a crispy snack, but without all that yucky oil from frying. Hello, healthier snacking!
• They freeze beautifully, which means I can keep a small stash ready for emergency snack attacks.

Quick Preparation for Your Zucchini Tots

The best part about these zucchini tots is that they are designed for people who don’t have a million hours to cook. You get that 15-minute prep time down almost to ten minutes once you get the hang of squeezing the water out. It truly is just dump, mix, shape, and bake. That’s it for the zucchini tots!

Perfectly Baked, Not Fried Zucchini Tots

Listen, deep frying is fun for a party, but not for Tuesday night. By baking these zucchini tots, we cut way down on the fat. You still get that satisfying golden exterior and great texture, but because they are baked, they feel like a smart choice. Trust me, you won’t miss the fryer one bit.

Essential Ingredients for Perfect Zucchini Tots

You can’t just grab any old ingredients, okay? The quality of what goes into these tots makes or breaks the texture. Since the star here is zucchini, we need to treat it with respect! Getting the quantities right in this simple list is what makes the difference between a great snack and something that falls apart on the baking sheet.

Ingredient Specifications and Preparation

We are keeping this grocery list short and sweet so you can get straight to cooking. Remember, you’re going to need exactly 2 medium zucchini, and this next part is non-negotiable: they must be shredded and then squeezed very dry. If you skip this, you’ll end up with soupy tots, and nobody wants that!

For binding, we use just 1 large egg, which you want to lightly beat before adding it in. The flavor backbone comes from that nutty, salty Parmesan—1/4 cup grated does the trick. And for the crunch and holding power, the recipe calls for standard 1/2 cup breadcrumbs. But hey, if you happen to have panko breadcrumbs on hand, definitely swap those in! Panko gives these zucchini tots an extra level of crispiness that I absolutely adore.

• 2 medium zucchini, shredded and squeezed very dry
• 1/2 cup breadcrumbs (Panko is my top recommendation!)
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 teaspoon salt (taste test needed after squeezing!)
• 1/8 teaspoon black pepper

Expert Tips for Crispy Zucchini Tots

Okay, let’s be real, zucchini is basically water wearing a green jacket. If you don’t conquer that moisture monster first, you might as well just serve soup! Gaining authority on this recipe means mastering the squeeze. I’ve learned that people who skip this step are the ones complaining about mushy food later. We are not those people!

Also, I want to talk about the oven. This isn’t the time to be shy with the heat setting. You need those tots to start crisping immediately. If your oven runs cool, or if you like to peek constantly (we all do it!), your tots might deflate before they brown up. For a little inspiration on other crispy vegetable techniques, check out this recipe for crispy parmesan zucchini—it shares some of the same temperature aggression we need here!

The Secret to Non-Soggy Zucchini Tots

If you take one thing away from this whole post, please let it be this: SQUEEZE! I learned this the hard way after a batch of zucchini tots spread out into one giant green pancake. You have to get the water out, and you have to be aggressive about it. Shred your zucchini, toss it with a little salt if you want to speed things up, and then let it sit for five minutes.

Then, you take that zucchini and you squeeze. I usually layer out a few layers of strong paper towels or, if I’m feeling fancy, use some clean cheesecloth. Grab the whole bundle and twist it over the sink or a bowl. Keep going until you think you can’t possibly get any more water out—and then twist just a little harder! Seriously, the drier you get those grated zucchini pieces, the crispier your final baked zucchini tots will be!

Step-by-Step Guide to Making Baked Zucchini Tots

Alright, we’ve conquered the moisture battle, so now it’s time for the fun part—making the tots! Since these are baked, we need to ensure the oven is hot and ready to go. If your oven isn’t at 400°F (200°C) when those tots go in, they’re going to sit there and get mushy instead of immediately starting to crisp up. Don’t skip the initial greasing or spraying of the pan, either; we want them nice and shiny so they release easily later.

You can see a great overview of how I approach these kinds of oven preparations, especially when dealing with vegetables, on my page about oven-baking zucchini with cheese. It’s all about high heat and a lightly oiled surface!

Mixing and Shaping Your Zucchini Tots

Get your bowl with that dried-out zucchini mixture. Remember, we’re not looking for perfection here, just a good combination. Dump in your breadcrumbs, your Parmesan, your lightly beaten egg, salt, and pepper. Use your hands—a spoon just won’t cut it for this part—and gently mix everything until it just comes together. Over-mixing is the enemy here, trust me! As soon as the mixture holds together, stop stirring.

Now for the shaping! Scoop out about a tablespoon of the mixture at a time and gently roll it between your palms. You’re aiming for a small log shape, kind of like a fat little thumb or a thick crayon. I try to make mine about 1.5 inches long. Try to keep them uniform so they all cook around the same time. Pop them onto that greased baking sheet, giving them a little space so the heat can circulate.

Baking Instructions for Golden Zucchini Tots

This is the crucial finish line! Before they go into that hot oven, give the tops of your shaped zucchini tots a very light misting of cooking spray. This little boost of fat helps them achieve that gorgeous golden-brown crust we’re aiming for. Pop them in for 18 to 20 minutes total.

Here’s the key: you absolutely have to flip them halfway through. Use tongs or a small spatula and gently turn each one over so they brown evenly on the bottom side too. When they are done, they should feel firm to the touch and look nicely golden. Pull them out—your amazing baked zucchini tots are ready to go!

Serving Suggestions for Your Zucchini Tots

Once these little gems are out of the oven and perfectly golden, the real fun starts: dipping! Since they are savory, a little tangy, creamy sauce really cuts through the richness of the Parmesan and makes them addictive. Honestly, I could eat them plain, but why stop at great when you can have *spectacular*?

A simple ranch dressing is always flawless, but if you want something a little more exciting that pairs well with the cheesy base, I always default to a garlic-butter situation. I have this incredible recipe for creamy garlic butter sauce, and a drizzle of that over a hot tot? Forget about it. That savory hit is just heaven.

If you’re serving these as a substantial side dish rather than just an appetizer, they work great next to something light. Think about piling them next to a grilled chicken breast or maybe even mixing them into a big bowl of pasta salad instead of croutons. They add a great texture without making the whole meal feel too heavy. They’re just so versatile!

Storage and Reheating of Leftover Zucchini Tots

Now, if you manage to have any extras—which, honestly, I rarely do—you need to know the right way to keep them for later. Nobody wants sad, floppy tots the next afternoon. The key is respecting the crispiness we worked so hard to achieve in the oven. If you just throw them in the fridge uncovered, you’ll be disappointed later, trust me on this one!

For refrigeration, let your zucchini tots cool completely on a wire rack first. Don’t rush this! If you seal them while they are even slightly warm, the steam gets trapped and turns the texture soft. Once they are totally cooled down, put them in a sealed airtight container—I like to place a paper towel at the bottom of the container just to absorb any lingering dampness.

These will keep nicely in the fridge for about three days. Any longer than that, and the texture really starts to suffer, even with the airtight container.

Freezing Your Zucchini Tots for Later

If you made a double batch (and you absolutely should have), freezing is the best route! This is how I keep snacks ready for busy weeks. Once again, make sure those little tots are completely cooled down after baking. Then, you’re going to place them in a single layer on a baking sheet.

That sheet goes straight into the freezer for about an hour so they freeze hard and separate. This step is called ‘flash freezing,’ and it stops them from clumping together into one giant frozen zucchini tots log! Once they feel rock-solid, transfer them into a heavy-duty freezer bag, push out all the air you can, and label it with the date. They are good in the freezer for up to two months.

The Best Way to Reheat Tots (Keep Them Crisp!)

Here is where we redeem ourselves from the sad reality of microwave reheating. If you use the microwave, you will instantly destroy all your hard work, and those tots will turn into spicy zucchini sponges. Don’t do it!

The best way to bring these zukes back to life is either in the oven or, if you’re really lucky, in an air fryer. Set your oven to about 375°F (190°C) and spread the tots on a parchment-lined baking sheet. Heat them for about 8 to 10 minutes, checking frequently. If you have an air fryer, even better! Pop them in at 375°F for about 5 minutes. Either way, the high heat will wake up that crispy exterior and make them taste like they just came out of the oven the first time. It’s worth the extra five minutes, I promise!

Variations on Classic Zucchini Tots

While this baseline recipe for baked zucchini tots is fantastic—simple, savory, and perfect for weeknights—sometimes you just need to shake things up a bit, right? I get bored eating the exact same thing over and over, even if it is delicious! Luckily, you can play around with the spices or cheeses in this mixture easily without messing up the overall structure, especially since we made sure those tots were dry enough in the first place.

I recommend trying some herb additions first. If you have fresh parsley or chives hanging out in your fridge, chop them up finely and mix in about a tablespoon when you add your breadcrumbs. That fresh green flavor just gives the tots a brighter profile that kids love!

If you want to see how well zucchini and Parmesan play together in other savory formats, you have to check out this recipe for savory cookies with zucchini parmesan and red onion. It uses similar flavor concepts but turns them into a totally different snack!

Spice It Up!

For the folks who like a little kick, you don’t need to reinvent the zucchini tots recipe, just add some heat to the dry ingredients! A tiny dash of cayenne pepper works wonders. I usually start with just a pinch—maybe 1/4 teaspoon—mixed in with the salt and pepper.

If you’re a fan of smoky flavor, smoked paprika is another must-try. It deepens the flavor profile wonderfully and makes these little bites taste almost like they were cooked over an open fire. Just treat those spices like salt and pepper. Mix them in when you combine the breadcrumbs and egg. Keep experimenting until you find your perfect way to spice up your zucchini tots!

Cheesy Swaps

We’ve got Parmesan in there for structure and sharp flavor, but don’t feel locked into just one cheese! You can easily swap out half of the Parmesan for another strong cheese. A little sharp white cheddar adds an incredible melt factor and a slightly different tang.

If you’re feeling really indulgent, try mixing in just two tablespoons of finely crumbled feta cheese. Now, feta is salty, so if you use it, make sure you cut the added salt in the recipe down a bit, or wait until the very end to season. These little twists keep the recipe fresh and exciting, even week after week!

Frequently Asked Questions About Zucchini Tots

I know you’re going to have questions once you try this recipe—I certainly did when I was first perfecting it! Getting the texture right is the biggest hurdle for most people, but once you nail the prep, these are foolproof. Here are some of the things I get asked most often about making these easy snacks.

Can I make these Zucchini Tots ahead of time?

Oh, absolutely, and I highly recommend it if you’re having a big gathering! The prep work is easy to frontload. You can shred the zucchini, squeeze out that water (yes, do that part first!), and mix all the ingredients for your zucchini tots. Keep that mixture in an airtight container in the fridge for up to 24 hours.

When you’re ready to bake, shape them immediately and make sure you give them that light spray of oil before they go onto the hot sheet pan. They might take just a couple of extra minutes in the oven since they went in cold, but overall, it saves so much time on the day you want to snack!

My Zucchini Tots came out soggy. What went wrong?

If your baked tots look more like green puddles than crisp little cylinders, I can tell you exactly what happened without even seeing your kitchen! You didn’t squeeze enough water out of the zucchini, period. That’s the number one way these go wrong.

Zucchini is packed with water, and if you don’t remove at least 80% of it, that moisture steams out in the oven, leaving you nowhere near the crispy texture we want for great vegetable sides. If you did squeeze them really well and they still came out soft, try cranking the oven up to 425°F next time, or just leave them in longer than the suggested time. Add 3 or 4 minutes until they feel really firm and hold their shape when you touch them lightly.

What is the best breadcrumb to use for extra crunch?

If you find yourself craving maximum crunch, stop using regular breadcrumbs immediately! As I mentioned briefly before, you really should lean into panko breadcrumbs if you want that bakery-style crispiness. Panko is flaky and doesn’t absorb moisture as quickly as the finely ground stuff, so it fries (or in our case, bakes!) up much crunchier on the outside.

Can I skip the cheese or use a different kind?

You can skip the cheese if you need to avoid dairy, but you’ll need to compensate for the binding power and the saltiness. I’d suggest adding a little more breadcrumb (maybe two extra tablespoons) and maybe a tiny pinch more salt if you skip the Parmesan completely. If you swap it out, cheddar or Asiago work really well for a sharp, savory flavor profile.

Nutritional Snapshot of Baked Zucchini Tots

Okay, for those of you who, like me, are trying to keep things light but still enjoy a comforting side dish, let’s talk numbers! Since these zucchini tots are baked and use whole vegetables as the base, you get fantastic flavor without overloading on the bad stuff. Remember, these numbers are estimates based on the recipe making 4 servings, which means one serving equals about 5 tots.

It’s always satisfying when a snack comes in under 100 calories, isn’t it? We keep the fat relatively low because we avoided deep frying, but we still get a nice little boost of protein from the egg and that sprinkle of Parmesan cheese to keep us feeling satisfied.

Always remember that these are just estimates—the way you squeeze your zucchini, or if you decide to add extra cheese or dunk them in a heavy sauce, will change the final count! But as a baseline, here is what you’re looking at for a standard serving size of five baked zucchini tots:

• Serving Size: 5 tots
• Calories: 95 per serving (Pretty great!)
• Fat: Only 4 grams total, with just 2 grams of that being saturated fat.
• Carbohydrates: 11 grams, with 1 gram of that being dietary fiber.
• Protein: A solid 5 grams to keep you going until dinner.
• Sodium: Around 180mg, so taste before you salt your zucchini!

See? A fantastic, low-calorie, relatively low-fat way to enjoy a crispy, savory treat. This is why I keep recommending this recipe—it’s truly a smart swap for any fried potato alternative!

Share Your Baked Zucchini Tots Experience

I hope this recipe has convinced you to ditch the frozen aisle and start using up that garden bounty! Honestly, cooking should be fun, and seeing how these simple baked zucchini tots turn out for you is truly my favorite reward for sharing my kitchen secrets.

I want to know everything! Did you try the panko trick? Did you add a little cayenne? Don’t keep your delicious results to yourself!

Please take a moment to leave a rating right here on the page. A quick five stars lets me know I succeeded in bringing you the best, crispiest vegetable side dish recipe out there. Knowing that my tips helped you conquer the dreaded soggy zucchini makes my day!

Show Me Your Tots!

If you snap a picture of your finished batch—especially if you paired them with one of those zesty dipping sauces we talked about—I absolutely want to see it! Tag me over on social media when you post those golden beauties.

What main dish did you serve these alongside? Did the kids even know they were eating zucchini? Let me hear the success stories down in the comments below!

Troubleshooting and Questions

Did something surprise you? Maybe they browned faster than mine, or perhaps you discovered a flavor combo I haven’t even thought of yet? That’s what this space is for! Think of this comment section as our little ongoing kitchen chat.

Don’t hesitate to ask if you run into any snags, even after reading all my tips. We’re all home cooks here, and we learn best from each other’s experiences. I promise to pop in and answer any questions you have about getting the perfect texture on your vegetable sides!

Print