Zucchini Tots

5 from 4 votes

This post may contain affiliate links. Please read our disclosure policy.

Baked zucchini tots are one of our most popular zucchini recipes. And one of our most delicious.

A plate of food, with Tater tots.

Summer is in high season and we are blessed to have great farmers markets. This past Saturday we visited one of our favorite markets in Elkhart Lake. While walking along, out of the corner of my eye I saw the most beautiful zucchini that I have ever seen.  Without any hesitation I snatched it up and smuggled it back to our little cottage in the middle of Nowhere, Wisconsin.

A close up of a piece of zucchini.

To be honest with you, I haven’t made much with zucchini.  Of course I have made zucchini bread, however I wasn’t in the mood for that.  I wanted to make something that would be served with dinner and something that the kids would eat.  Because we were at the cottage, I did not want to make a big fuss, or mess.  I wanted something simple to make.

A close up of shredded zucchini.

I don’t know about your kids, but if I were to say the word zucchini, ours would say, “No thank you.”  Whatever was to be made with this glorious vegetable, it would have to be something that would be familiar and something that they would want to eat.  Dan’s sister, Chef Kathy,  had send us some great ideas for summer foods and after looking at some of her suggestions, there it appeared right before me:  Zucchini Tots.  Genius!

A tray of zucchini tots.

The overall preparation for this side dish is very easy.  All of the ingredients were already in our pantry and it was assembled very quickly.

A close up of tater tots on a plate.

As the zucchini tots cooked in the oven, the interest of the all of the kids, both young and old, was peaked due to the delicious aromas that filled the kitchen. Then I heard from the other room, “Are they ready yet?”  A smile came over my face and I knew that these zucchini tots would replace those frozen tater tots that the kids have on occasion.  Please don’t judge me for not telling the kids that this new tot was good for them too.

A plate of tater tots.

Next time you are offered a zucchini from a friend’s garden, or you are walking through a farmers market and you see a zucchini, pick it up and give this recipe a try, you’re going to love these.  -Scott

a close up of zucchini tots.

Zucchini Tots

5 from 4 votes
Inspired by Emily Bites
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 10 servings


  • 2 cups grated zucchini
  • 2 eggs
  • 1/2 half medium size onion, diced
  • 1/2 cup Italian bread crumbs
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons panko bread crumbs
  • salt and pepper to taste


  • Preheat oven to 400 degrees.
  • Using cooking spray, grease a mini muffin pan and set aside.
  • Using a box grater, shred the zucchini being certain to watch your knuckles :).
  • Take a kitchen towel and lay it flat on the counter.
  • Spread shredded zucchini on the kitchen towel and sprinkle with a little salt.
  • Let the zucchini stand for approximately 15 minutes.
  • Carefully lift the towel and take to kitchen sink.
  • Bunch up the towel and squeeze out excess water from the zucchini.
  • In a mixing bowl combine the zucchini, eggs, onion, Italian bread crumbs, cheese and salt and pepper to to taste.
  • Using a teaspoon fill the muffin pan up evenly.
  • Take the back of the teaspoon and flatten the tops of the mixture.
  • Sprinkle with panko bread crumbs.
  • Bake for approximately 15-18 minutes or until browned.
  • You may need to run a knife around the tot to remove from the pan.
  • Enjoy.


Calories: 73kcal, Carbohydrates: 7g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 39mg, Sodium: 174mg, Potassium: 108mg, Fiber: 1g, Sugar: 1g, Vitamin A: 165IU, Vitamin C: 5mg, Calcium: 65mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer/Snack
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.
5 from 4 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. These would be a great way to sneak in some veggies at a football party spread. Serve them with a little ranch for dipping, and you have yourself a great finger food that’s yummy and good for you! Thanks! I’ll be making these soon!

  2. 5 stars
    Must feel great knowing even the kids were intrigued by these! I love love love zucchini in the summer and have been making tons of stuffed zucchini rolls (with the zucchini thinly sliced on a mandolin). These look delicious – yumming, pinning, stumbling!