Easy & Delicious Cheesy Zucchini Tots for Healthy Snacks

Introduction

Cooking has always been a way to connect with the past, stirring up memories as much as meals. Growing up, I spent countless hours in a busy kitchen filled with laughter, the scent of warm spices, and the inevitable spills that come with trying to help. My grandmother’s recipes were more than just instructions — they were stories handed down through generations, each bite carrying a little piece of family history. Making cheesy zucchini tots today is kind of like that: a cozy blend of tradition mixed with a bit of improvisation, because let’s be honest, sometimes the zucchini gets a little too watery or the cheese melts faster than expected. But those little kitchen quirks make the process real, fun, and delicious. It’s not just about the recipe—it’s about sharing, remembering, and celebrating food that brings everyone closer to the table. Print

Ingredients and measurement

3 medium zucchini (or 2 zucchini and 1 yellow squash), grated 2/3 cup panko breadcrumbs 1/2 cup sharp cheddar cheese, finely grated 2 eggs 1 tsp cornstarch 3/4 tsp kosher sea salt 1/2 tsp garlic powder 1/4 tsp onion powder 1/4 tsp ground black pepper 1/8 tsp dried parsley 1/8 tsp paprika avocado oil OR grapeseed oil OR nonstick spray

Preparing time

About 10 minutes (mostly pressing out zucchini water)

Cooking time

18 to 22 minutes

Instructions

Preheat and prepare pan

Preheat your oven to 425°F (220°C). Generously coat a standard cookie sheet with avocado oil, grapeseed oil, or nonstick spray so your tots don’t stick and burn later.

Drain zucchini

Put the grated zucchini in a colander over the sink and press out as much water as you can—this usually takes about 5 minutes. You gotta really squeeze because soggy tots are the worst.

Mix ingredients

Dump the drained zucchini into a large bowl. Add panko, cheese, eggs, cornstarch, salt, garlic powder, onion powder, black pepper, parsley, and paprika. Stir everything well with a big spatula until nicely blended.

Shape tots

Using a tablespoon, scoop out the mixture and shape into little tots. Place them evenly spaced on your prepared sheet. Lightly spray the tops with oil so they can crisp up beautifully.

Bake

Bake for about 18 to 22 minutes or until golden brown and crisp. Serve right away with whatever dipping sauce you love — ketchup, marinara, ranch — you name it!

Notes

Water removal is key

If you skip pressing out the zucchini juice, your tots will be soggy and might fall apart. A clean kitchen towel can help squeeze better if you want.

Make ahead tip

You can shape the tots, freeze them on a sheet first, then store in a bag. Bake frozen tots just a few minutes longer—super handy for busy days.

Cheese swap ideas

Cheddar is great, but feel free to mix in mozzarella or a bit of parmesan for a different twist. Just watch salt levels if using salty cheeses.

Oil choice matters

Avocado and grapeseed oils give the best flavor and crisp, but nonstick spray works fine if you’re in a rush. Just make sure all pieces get a little oil coverage for that crunch!

Cooking tips :

Drain zucchini thoroughly

Pressing out as much water as possible from grated zucchini is key. I usually let it sit in a colander for a few minutes, then use a clean kitchen towel to squeeze out every bit of moisture. If you skip this, your tots might end up soggy, and nobody wants that.

Mix gently but completely

When adding the eggs, cheese, and seasoning to the zucchini and panko, stir until everything’s just combined. Over-mixing can make the texture tough, so a gentle hand wins every time. Also, don’t be shy about scraping the bowl sides so no seasoning hides out!

Shape evenly for even baking

Using a tablespoon to scoop and roll the zucchini mixture into tots helps them cook uniformly. Last time I eyeballed it and ended up with some browned tots and some barely cooked ones — lesson learned.

Light oil spray for crispness

A quick spritz of avocado or grapeseed oil on top before baking creates that beautiful golden crust. I’ve tried baking without oil, and while it works, the crispiness just isn’t the same.

Serve immediately

This is a personal favorite because these zucchini tots are best right out of the oven when still hot and crisp. Leftovers can get a bit mushy, but reheating on a pan or toaster oven helps bring back some crunch.

FAQ

Can I use regular breadcrumbs instead of panko?

You can, but panko offers a lighter, crispier texture. Regular breadcrumbs may make them denser.

What if I don’t have cornstarch?

A small amount of flour works as a substitute, but cornstarch gives a better binding and helps with crispiness.

Can I bake these without oil?

Yes, but a little oil spray helps achieve a golden crust. Baking without oil might make them a bit drier and less crispy.

Can I freeze the zucchini tots?

Absolutely! Freeze them before baking on a sheet, then bake straight from frozen adding a few extra minutes to the cooking time.

Will using only zucchini affect flavor?

All zucchini works great. Mixing in yellow squash adds subtle sweetness but isn’t necessary. I usually stick with zucchini unless I’m feeling fancy!

Conclusion

These crispy zucchini tots are a total game-changer when you want a snack that feels both fresh and comforting. The combo of sharp cheddar and those subtle spices brings the zucchini to life in a way that’s downright addictive. I have to admit, sometimes I underestimate just how much water those zucchinis hold, so squeezing them out well really makes the difference between a soggy mess and perfectly crisp bites. Baking them instead of frying keeps the kitchen less chaotic and makes cleanup a breeze—plus, who doesn’t love a little guilt-free crunch? Served hot right from the oven with a dip that you love, they disappear faster than you can say “more, please.”

Suggestions of another similar recipes

Zucchini and Carrot Fritters

Mix grated zucchini and carrot with similar spices and a touch of flour instead of cornstarch, then pan-fry lightly for a colorful twist you’ll adore.

Cheesy Cauliflower Bites

Swap zucchini for finely chopped cauliflower with breadcrumbs and cheddar – baked or air-fried, these make an excellent low-carb snack.

Sweet Potato and Zucchini Patties

Combine roasted sweet potatoes with grated zucchini and herbs; these patties are perfect for brunch or dinner with a dollop of sour cream or yogurt.

Herbed Zucchini and Corn Nuggets

Add fresh corn kernels and extra parsley to the zucchini mix for a burst of sweetness and texture. They’re fantastic with a spicy aioli on the side.