Zucchini Tots

These crispy mini zucchini tots are the perfect way to sneak more vegetables into snack time, and they’re genuinely delicious enough that no one will mind. Shredded zucchini is combined with onion, Italian seasoned breadcrumbs, and sharp cheddar cheese, baked in a mini muffin pan until golden, and topped with a sprinkle of panko for extra crunch. They’re crispy on the outside, tender inside, and packed with savory, cheesy flavor. Perfect as a snack, appetizer, lunchbox addition, or easy side dish, these little tots are baked, not fried, so they’re a lighter option that still delivers on crunch and flavor.

The key to great zucchini tots is dealing with the vegetable’s natural moisture before it ever hits the oven. Zucchini holds a lot of water, and without removing it, you’d end up with soggy, mushy tots instead of crispy ones. Salting and squeezing the shredded zucchini first solves that problem, so the mixture bakes up firm and golden. Baked in a mini muffin pan, they come out perfectly portioned and easy to snack on straight off the tray.

Why this works

A few simple techniques are what give these tots their crispy texture and big flavor, and they’re worth understanding.

Salting and squeezing the zucchini is the single most important step. Sprinkling the shredded zucchini with salt and letting it sit draws out its natural moisture through osmosis, and squeezing it well afterward removes as much of that liquid as possible. Skipping this step is the most common reason zucchini bakes turn out watery, so it’s worth the extra few minutes.

The breadcrumbs and cheese build structure and flavor. Italian seasoned breadcrumbs add herby flavor and help bind the mixture together, while sharp cheddar cheese melts in for a rich, savory, cheesy bite throughout. Together with the eggs, they hold the tots together so they keep their shape once baked.

Baking in a mini muffin pan gives perfect portions and crispy edges. The individual cups help the tots hold a neat shape as they bake, and pressing the mixture down slightly ensures they stay compact. The increased surface area of the small portions also helps them crisp up nicely at 400°F.

And the panko topping adds the final crunch. A sprinkle of panko breadcrumbs over the top of each tot before baking toasts up golden and crispy in the oven, giving a lovely textural contrast to the tender interior. It’s a small addition that makes a big difference in the final bite.

What goes in

The ingredient list is short and simple.

this now & bake later ❤️

You’ll need shredded zucchini, diced onion, dry Italian seasoned breadcrumbs, eggs, shredded extra sharp cheddar cheese, panko breadcrumbs, salt and black pepper, and cooking spray for greasing.

A few notes. Squeeze the zucchini very well after salting, this is the step that determines whether your tots turn out firm or watery. Use extra sharp cheddar for the boldest cheese flavor, though any good melting cheese works. Italian seasoned breadcrumbs add flavor and help bind the mixture, while the panko on top is purely for crunch. And a mini muffin pan is what gives these their signature bite-sized shape.

How to make them

Preheat your oven to 400°F (200°C). Spray a 24-cup mini muffin pan with cooking spray.

Place the shredded zucchini on a clean kitchen towel. Sprinkle lightly with salt and let it sit for 15 minutes to draw out the moisture.

Squeeze the zucchini very well to remove as much liquid as possible.

In a medium bowl, combine the drained zucchini, diced onion, Italian seasoned breadcrumbs, eggs, and shredded cheddar cheese. Season with salt and pepper to taste, and stir until well combined.

Spoon the mixture evenly into the prepared mini muffin cups, pressing each one down slightly to help the tots hold their shape.

Sprinkle a few panko breadcrumbs over the top of each tot for extra crunch.

Bake for 15 to 18 minutes, until lightly golden brown.

Run a knife around the edges to loosen the tots as soon as they come out of the oven. Let them cool for 1 minute, then carefully remove them from the pan.

Serve warm.

Tips, serving, and storing

A few things help. Don’t skip the salting and squeezing step, it’s what determines whether the tots are crispy or soggy. Press the mixture down firmly in each cup so the tots hold together well. Loosen the tots with a knife right when they come out of the oven, while everything is still warm and pliable. And keep an eye on them near the end of baking, since mini portions can go from golden to overbaked quickly.

A couple more. If you don’t have a mini muffin pan, a regular muffin pan works too, just expect fewer, larger tots and a slightly longer bake time. And these are easy to double for a crowd, since the recipe scales well.

These tots make a wonderful snack, appetizer, lunchbox addition, or easy vegetable side dish. Serve them warm on their own, or with a dipping sauce like ranch, marinara, or a garlicky yogurt dip. They’re a great way to work more vegetables into meals for kids and adults alike, and they reheat well for quick snacking throughout the week. Because they’re bite-sized, they also make a fuss-free party appetizer that doesn’t require utensils or plates.

For storing, keep leftover tots in an airtight container in the fridge for up to 3 to 4 days. Reheat in the oven or air fryer to bring back their crispiness (the microwave will soften them). They also freeze well: freeze the baked tots in a single layer, then transfer to a freezer bag for up to 2 months, and reheat straight from frozen in the oven or air fryer until hot and crispy again.

This makes 24 mini tots. Crispy, cheesy, and packed with vegetables, these zucchini tots are a genuinely delicious way to use up extra zucchini, and they’re just as likely to disappear as a snack as they are to make it to the dinner table as a side. Once you’ve made a batch, it’s easy to see why they’ve become a go-to for using up a garden’s worth of zucchini all summer long.

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