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Cheesy Zucchini Tots

Mozzarella and Parmesan bring loads of flavor and help turn zucchini into this crispy, kid-friendly side dish or after-school snack. Keep them stashed in the freezer for tots anytime.

Serves 4
Ready in 35 mins
Prep time 20 mins
Cooking time 15 mins
275 calories per serving


> Cooking spray
> 2 medium zucchini (about 12 oz)
> 3/4 salt
> 2 large eggs, beaten
> 1/4 cup grated Parmesan cheese
> 1 cup grated mozzarella cheese
> 1 cup Italian-seasoned bread crumbs
> Ketchup, for serving


Preheat oven to 425°F. Line a sheet pan with parchment. Coat parchment with cooking spray.
Coarsely grate the zucchini on a box grater to get 4 cups and add to a medium bowl with the salt. Toss to combine and let stand 20 min. for zucchini to release juices. Transfer zucchini to a clean dish towel or cheesecloth and squeeze out excess liquid.
To a large bowl, add grated zucchini along with the eggs, Parmesan cheese, mozzarella cheese, and bread crumbs. Season with pepper and mix to combine.
By the tablespoon, scoop and form mixture into small nuggets and place on prepared pan. Freeze 10 min.
Coat tops of tots with cooking spray. Bake 15 min., until well browned and crisp. Serve immediately with the ketchup.


Make these ahead through Step 4 and keep in the freezer for up to 2 months. Without thawing, bake as directed in Step 5.

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