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Cheesy Zucchini Tots

Cheesy zucchini tots baked until golden and crispy all around, with a cheesy herb-flecked interior. These zucchini tater tots come out crisp after a flip and are great as zucchini finger food dipped in ranch.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 cup zucchini grated (about 3 medium)
salt
  • 1 tsp salt for sweating
egg
  • 1 egg beaten
cheddar cheese
  • 0.5 cup sharp cheddar cheese shredded
parmesan cheese
  • 0.25 cup parmesan cheese grated
breadcrumbs
  • 0.33 cup breadcrumbs
garlic powder
  • 0.25 tsp garlic powder
onion powder
  • 0.25 tsp onion powder
black pepper
  • 0.1 tsp black pepper to taste
olive oil spray
  • 1 olive oil spray for all-sides coating
ranch dressing
  • 0.33 cup ranch dressing for dipping

Equipment

  • 1 sheet pan

Method
 

Prep and form the tots
  1. Grate zucchini and toss with salt, then let sit 10 minutes. Squeeze out every drop of moisture using a clean towel.
  2. Preheat oven to 400°F and line a baking sheet with parchment. Set up a clear work area for shaping.
  3. Mix the squeezed zucchini with egg, cheddar, parmesan, breadcrumbs, garlic powder, onion powder, and black pepper until well combined. The mixture should hold together when pressed.
  4. Scoop 1-tablespoon portions and shape into cylinders (tot shapes), then place on the baking sheet. Keep them spaced apart so they brown rather than steam.
Bake and serve
  1. Spray the tots generously with olive oil on all sides. Aim for even coverage for consistent crisping.
  2. Bake at 400°F for 10 minutes until the bottoms look set. You should see early browning at the edges.
  3. Carefully flip the tots and return to the oven for 10–12 more minutes at 400°F until golden and crispy all over. Look for uniform browning and firm, crisp exteriors.
  4. Serve immediately with ranch dressing for dipping. Arrange ranch on the side so the tots stay crisp.

Notes

Pro tip: squeezing the zucchini very dry is the difference between tender and crisp; if the towel feels wet, keep pressing. Store leftovers in the fridge up to 3 days and reheat on a sheet pan at 375°F until warmed and edges re-crisp. Freezing isn’t recommended because the zucchini texture softens after thawing. For a gluten-free swap, use gluten-free breadcrumbs to keep the same cheesy binder.