Why are my zucchini tots soggy?

Almost always it comes down to water. Zucchini holds a lot of moisture, so if the tots turn out soft, the zucchini was not squeezed dry enough. Wring it in a towel until barely any liquid comes out, and give the tots space on the pan so they roast instead of steam.

Can I make zucchini tots in an air fryer?

Yes. Air frying works great and gives them a crispy crust. Set the air fryer to about 375 degrees F and cook for 10 to 12 minutes, shaking the basket or flipping halfway through. Watch them near the end since air fryers vary.

Do I have to peel the zucchini?

No. The skin is thin, it helps the tots hold together, and it carries a lot of the nutrients. Just wash the zucchini well and grate it whole.

What cheese works best for zucchini tots?

Sharp cheddar gives the most flavor, but this recipe is forgiving. Mozzarella, a Mexican blend, gruyere, or even a little parmesan all work. Freshly grated cheese melts the best.

Can I make these gluten free?

Yes. Swap the panko for gluten free breadcrumbs or almond flour. The mixture may feel a little different, so add the binder a spoonful at a time until the tots hold their shape.

How many zucchini tots does this recipe make?

About 16 tots from 2 medium zucchini. The recipe is easy to double if you are feeding a crowd or want extras to freeze.

Baked Zucchini Tots (Crispy and Cheesy)

Description

These baked zucchini tots are crispy on the outside, soft and cheesy in the middle, and made in the oven instead of the deep fryer. They are an easy veggie-packed snack, appetizer, or side dish that disappears fast.

Ingredients

Scale

2 medium zucchini, grated
1 large egg
1/2 cup shredded cheddar cheese
1/2 cup panko breadcrumbs, plus more if needed
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Ketchup, ranch, garlic yogurt dip, or your favorite dip for serving
Cooking spray, optional for extra crispiness

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Instructions

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Grate the zucchini on the large holes of a box grater.
Place the grated zucchini in a clean kitchen towel, gather the ends, and squeeze hard over the sink until very dry.
Measure about 1 cup of packed, squeezed zucchini.
Add the zucchini to a medium bowl with the egg, cheddar cheese, panko breadcrumbs, Italian seasoning, onion powder, salt, and pepper.
Stir until the mixture holds together when pressed.
If the mixture feels too wet, add 1 extra spoonful of panko breadcrumbs.
Scoop about 1 tablespoon of the mixture and shape it into a small oval tot.
Repeat with the remaining mixture to make about 16 tots.
Arrange the tots on the prepared baking sheet with space between each one.
Lightly spritz with cooking spray if you want a crispier finish.
Bake for 25 to 30 minutes, flipping halfway through, until golden and crisp on the edges.
Let cool for a couple of minutes, then serve warm with ketchup, ranch, or garlic yogurt dip.

Notes

Do not skip squeezing the zucchini dry. The drier the zucchini is, the crispier the tots will be. Give the tots space on the pan so they bake instead of steam.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baked
Cuisine: American

Nutrition

Serving Size: 4 tots
Calories: 145
Sugar: 2g
Sodium: 310mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 7g
Cholesterol: 65mg