Baked Cheesy Zucchini Tots

Baked cheesy zucchini tots turn grated zucchini, cheddar, parmesan and panko into small oval bites with golden, crisp edges. They are a warm vegetable snack or side for anyone who likes a cheesy bite with a dip. The recipe serves 4 and takes 35 minutes.

Save this recipe for later:

Ingredients for baked cheesy zucchini tots

• 2 cups grated zucchini, squeezed dry
• 1 egg
• 1/2 cup shredded cheddar
• 1/4 cup grated parmesan
• 1/2 cup panko crumbs
• 1/4 cup finely diced onion
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• Cooking spray

The zucchini needs to be squeezed dry before it goes into the mixture. Keep that detail attached to your ingredient preparation: grated zucchini that still holds loose liquid will make shaping harder. The goal is a mixture you can gather into a small oval without it spreading across the pan.

Have the onion finely diced and the cheeses ready before mixing. Small onion pieces distribute through the tots, while shredded cheddar and grated parmesan blend into the zucchini and crumbs. Stir thoroughly enough that each shaped portion contains the same mixture.

Get the mixture firm enough to shape

Squeezing the zucchini is the first place to address excess moisture. Press out the liquid before combining it with the egg, cheese and panko. Once those ingredients are mixed together, separating out extra liquid becomes much less practical.

Look at the mixture as you scoop it. It should gather together and hold the oval shape you give it. A loose mound that slumps back down needs attention before it reaches the baking sheet, because the oven will not do the shaping for you.

The recipe gives a direct fix: if the mixture is too soft to shape, add a spoon more panko. Mix that through before trying again. Use the adjustment for the stated problem, rather than automatically adding extra crumbs to a mixture that already holds together.

Shape small ovals and give both sides time

Use heaped tablespoons of mixture for the tots. Keeping the portions similar helps them bake together, and the small oval shape gives you a clear surface to turn once the first baking stage is complete. Gather any loose bits back into the tot as you shape it.

The prepared pan and the spray on top are separate parts of the method. Line the sheet pan with parchment and spray it before adding the tots, then spray their tops before baking. Have the pan ready so you can set each shaped portion straight onto it.

For another baked zucchini side, try bacon wrapped zucchini fries served with ranch for dipping.

Bake the tots until golden and crisp

• Heat the oven to 400°F. Line a sheet pan with parchment and spray it with cooking spray.
• Mix the squeezed zucchini, egg, cheddar, parmesan, panko, onion, garlic powder, salt and pepper into a firm mixture. If it is too soft to shape, add a spoon more panko.
• Shape heaped tablespoons of the mixture into small oval tots and set them on the prepared pan.
• Spray the tops with cooking spray and bake for 15 minutes.
• Turn the tots and bake for 8 to 10 minutes more, until golden and crisp.
• Serve warm with a dip.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

The turn belongs between the baking stages. After the first 15 minutes, turn each tot so the other side can bake against the pan. Handle them carefully enough to preserve the small oval shapes you made.

During the final 8 to 10 minutes, look for the golden color and crisp surface specified in the recipe. Those cues matter alongside the timing. The finished tots should have a browned exterior that you can see when you lift them from the parchment.

Serve while the edges are crisp

Serve the tots warm with a dip, as the recipe directs. Arrange them so they are easy to pick up and dip without breaking apart. Their small shape works well for sharing, whether you are serving them as a snack or alongside a meal.

This recipe makes 4 servings; it does not specify a fixed number of tots. Divide the finished batch accordingly, keeping in mind that heaped tablespoon portions can vary slightly as you shape them.

For more zucchini dishes, try our baked zucchini fries with herb dip , crispy zucchini fries with garlic yogurt dip , or cheesy fried zucchini planks with marinara .

Before you shape your batch

Does this recipe include potatoes?

No potatoes are listed. Grated zucchini forms the base, with egg, cheese and panko mixed through it.

Is this a breadcrumb-free recipe?

The mixture includes 1/2 cup panko crumbs. The recipe also allows a spoon more panko when the mixture is too soft to shape.

Does the recipe specify a sheet pan size?

It calls for a sheet pan lined with parchment and sprayed with cooking spray, without specifying dimensions.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us