These baked zucchini tots are unreal and are the best recipe to have in your repertoire when it’s zucchini season – actually, it’s good to make anytime because zucchin are ALWAYS availble at your local grocer!!
Jump to RecipeCalling all zucchini lovers!!!
Do I have your attention? I know I have talked (far too much) about zucchini on this blog! I’ve shown you how to freeze it (grated and blanched), how to make ratatouille, how to make zucchini cake, how to make stuffed zucchini, how to make vegan zoodles, zucchini fries, battered zucchini flowers, and the list goes on!!
But the one dish I made that was super yummy and caused a bit of a stir was these zucchini fritters.
I know what you’re thinking… how does zucchini cause a stir?? My hubby isn’t a fan of fried foods and these babies are gloriously fried!! It got me thinking…could I make an un-fried version that would be just as yummy?
You guys know I won’t sacrifice taste when re-creating a dish – and this wasn’t going to be any different. I started thinking about a tater tot – you know, those potato cylinders that you buy in the “french fry” isle of your local grocery store and eat them with your burger or hot dog (when I was a kid, we used to eat them with breakfast instead of home fries!)?
So, I did a bit of jigging and came up with this.
If you try his recipe (which I hope you do!) and don’t want to make them into the tater tot form, you could just as easily make them into balls – like meatballs without the meat! This was my first shot at this version of baked zucchini tots. I thought I might have to make them again because I contemplated adding baking powder. But I really liked how they turned out – enough for me to say “this is it”!
What You’ll Need To Make These Baked Zucchini Tots:
- zucchini
- eggs
- cheese
- breadcrumbs
- cracker crumbs
- spices
I made a side of salsa to serve along side them but you could also use some tzatziki or some hummus or even a marinara sauce (after all, there’s oregano and garlic in the mix, so an Italian sauce would make sense!!).
Nutritional Benefits of Zucchini (in case you needed more reasons to love it;)):
One cup (223 grams) of cooked zucchini provides (2Trusted Source):
- Calories: 17
- Protein: 1 gram
- Fat: less than 1 gram
- Carbs: 3 grams
- Sugar: 1 gram
- Fiber: 1 gram
- Vitamin A: 40% of the Reference Daily Intake (RDI)
- Manganese: 16% of the RDI
- Vitamin C: 14% of the RDI
- Potassium: 13% of the RDI
- Magnesium: 10% of the RDI
- Vitamin K: 9% of the RDI
- Folate: 8% of the RDI
- Copper: 8% of the RDI
- Phosphorus: 7% of the RDI
- Vitamin B6: 7% of the RDI
- Thiamine: 5% of the RDI
We ate these baked zucchini tots warm out of the oven and even cold a few hours later. And the best part? My hubby said, these were better than anything else he’d tasted in a long time!!!
I’d say this is a winner!
How many ways can you think to use of your zucchini??
And if you like zucchini, here are some recipes on the blog you’ll love:
-
Delightfully Moist Lemon Blackberry Zucchini Loaf
-
3 Smart Reasons To Make This Amazing Late Summer Zucchini and Corn Soup
-
Homemade Béchamel Topped Bolognese Zucchini Lasagna
-
Cheesy Savoury Zucchini Quick Bread
-
Mama’s Stuffed Zucchini
-
Vegan Bolognese with Zucchini Noodles
Honestly, you guys, these are so good!! And they are even good at room temp so you could totally add them to a charcuterie board!
@therealjustcrumbs Got zucchini? Then you need to make a batch of these zucchini tots your family will love you.🥰 #zucchini #tatertots #healthy #freshvegetables #gardentokitchen #unprocessyourfood #easyrecipe #appetizers #summer
♬ original sound – Suzie Durigon
Baked Zucchini Tots
Ingredients
- 1 medium zucchini, grated (about 2 cups)
- 2 eggs
- 1 cup shredded Gouda cheese can sub in mozzarella or provolone
- 1/2 cup panko breadcrumbs
- 1/2 cup crushed crackers (I used Triscuit)
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Place the grated zucchini in a colander in the sink and sprinkle with some (about 1/2 tsp) salt; let it drain for about 10 minutes, then squeeze out as much liquid as you can..
- Place the zucchini in a bowl and add the rest of the ingredients; mix with your hands until well combined!
- Using a 2-teaspoon cookie scoop, spoon out tightly packed portions of zucchini mixture and place on prepared baking sheets; then with your hands, form into small cylinders (like potato tots...or you can roll them into balls)
- Bake for 20-25 minutes until golden. Serve warm with a fresh salsa or dip of your choice.
Notes
- You can sub in most cheeses of your choice.
- You can use breadcrrumbs instead of cracker crumbs.
