Zucchini Tater Tots

4.7 from 9 votes
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Sneak extra veggies into a kid-approved favorite with these Zucchini Tots! Crispy, cheesy, and golden brown, they’re naturally gluten free and perfect as a side dish or a fun party snack. Nobody can resist dunking this tasty finger food into ketchup or other dips!

Want more tots? Add veggies with Cauliflower Tots or make the classic extra-crispy with Air Fryer Tater Tots.

A stack of Baked Zucchini Tater tots on a white plate with a bite out of the top one.
  • Cuisine Inspiration: American
  • Primary Cooking Method: Oven
  • Dietary Info: Gluten-free
  • Skill Level: Easy

Why You’ll Love These Zucchini Tots

When my oldest was little, I could not get him to eat zucchini. Sure, I could bake it into Carrot Zucchini Muffins or Gluten Free Zucchini Bread. But a Sauteed Summer Vegetable Medley? Forget it. However, I didn’t want to fall back on sweet baked goodies just to get him to eat this green veggie. So I decided to add it to a favorite finger food – tater tots!

No, these aren’t zucchini tots made with just zucchini. They are actually tater tots with some veggies snuck in. But if I could use potatoes and cheese to make that squash more delicious, I knew I’d have a side dish that would be a hit with him. Well, he has been eating these for years now, and not only does the entire family love them, but I’m sure you will too. Here’s why…

  • Make a classic even better. A favorite bite-sized side gets an extra dose of vegetables in this recipe makeover. Plus it has cheddar cheese to help make them extra crisp and delicious.
  • So simple. Just six main ingredients, plus salt and pepper. And all you do is squeeze out the excess moisture, mix together, fill the pan, and bake.
  • Naturally gluten free. Yes, all of the ingredients can work for someone who needs to avoid wheat and gluten. Just check your labels, particularly on the cornmeal.
A plate of zucchini tots next to a bowl of ketchup and a muffin tin.

Recipe Ingredients

Here’s an overview of what you’ll need to make this zucchini tots recipe. Simple ingredients come together easily to make something quite tasty. Scroll down to the recipe card for the full amounts and detailed instructions.

  • Potatoes. You are going to shred these with a box grater. You can peel the potatoes or leave the peel on. The peel does add additional fiber, but it is really your preference.
  • Zucchini. This also gets shredded. If you are worried about your kids seeing the flecks of green, peel the zucchini too!
  • Egg. Just one to help bind the tots.
  • Cornmeal. This also helps bind them and gives them a bit of texture. Some brands of cornmeal have a cross-contamination risk, so be sure to read the labels if you are gluten free!
  • Cheddar Cheese. You can use mild or sharp, depending on what you prefer.
  • Onion Powder.
  • Salt & Pepper.
Ingredients for Zucchini Tots labeled.

How to Make Tater Zucchini Tots

Start by preheating your oven to 400°F and spraying a mini muffin pan with cooking spray or olive oil. Now let’s get started. These photos will show you how easy it is, and the recipe card further down will provide the step-by-step instructions.

  • Prep the veggies. Shred the zucchini and potato using a box grater and place both in an old kitchen towel or double layer of heavy-duty paper towels over a bowl. Squeeze out as much liquid as possible.
  • Make the mixture. Place the potatoes and zucchini in a bowl and add the remaining ingredients. Mix everything together thoroughly.
  • Fill the pan. Scoop the mixture into the prepared muffin pan and press them down a bit.
  • Bake the tots. Place the pan in the preheated oven for 10-15 minutes, or until golden brown. Allow to cool slightly before removing from the pan. If they don’t slide right out, then just run the tip of a butter knife around the edge to pop them out.

Tips for Success

  • Avoid sticking. Coat your pan liberally with cooking spray or oil spray. A silicone pan is also less likely to stick, but the outside of the tots does not get quite as golden-brown.
  • Don’t worry about browning. Unless you work incredibly fast, the potato shreds will brown slightly. This is nothing to be concerned about and does not change the taste of the zucchini tots.
  • Use a towel. You can use paper towels to squeeze the liquid out of the veggies, but they can tear once they absorb some of the moisture. So a kitchen towel is the best bet. They may discolor the towels a little, so be sure to at least rinse or wash them right away to prevent staining.
  • Mix and press. I like to use a fork to mix everything together, but you can use a spoon, spatula, or get right in there with your hands. Be sure to press the mixture dow firmly into the pan so that they hold together and crisp up nicely.
  • Change the seasonings. Try swapping or adding garlic powder, chili powder, taco seasoning, Old Bay, Cajun seasoning, or other herbs and spices.

Dips to Serve with Tots

Zuzzhini tots are a finger food made for dipping, and her are some of my favorites:

Zucchini Tater Tots on a white platter with ketchup plus a plate of them next to it from overhead

Proper Storage

Leftovers store and reheat well, so this is a great recipe to make ahead, and you can even double or triple it to keep some on hand for any time the craving strikes.

  • Fridge – Transfer the tots to an airtight container and refrigerate for up to 3 or 4 days.
  • Freezer – Spread the zucchini tots in a single layer on a baking sheet and place in the freezer. Once completely frozen, transfer to a plastic storage bag and keep in the freezer. Take out as many at a time as you need and thaw in the fridge.
  • Reheat – You can microwave the zucchini tots to reheat them, But if you’d like to crisp them up again, place them into the oven or air fryer at 350°F for about 3 to 5 minutes, until hot and crispy.
Zucchini Potato Tots on a rectangular platter with a bowl of ketchup.

Make it a Meal

Zucchini tots are fun and tasty, plus they go well with so many family-friendly dinners! Here are some of my favorite serving suggestions:

A stack of zucchini tots in one hole of a muffin pan and ketchup in the hole in front of them.
4.7 from 9 votes

Zucchini Tots

Sneak extra veggies into a kid-favorite side dish with these crispy, cheesy Zucchini Tots! Naturally gluten free, they’re irresistible dunked in ketchup or your favorite dip!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4 servings

Ingredients

  • 1 cup shredded potatoes, peeled or unpeeled
  • 1 small zucchini, shredded
  • 1 egg
  • 1/4 cup cornmeal
  • 1/4 cup shredded sharp cheddar cheese
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder

Instructions

  • Preheat your oven to 400°F and spray a mini muffin pan with cooking spray or olive oil.
  • Shred potatoes and zucchini using a box grater. Gather 1 cup shredded potatoes, and 1 small zucchini, shredded into a kitchen towel and squeeze out as much liquid as possible.
  • Place the potatoes and zucchini in a bowl and add 1 egg, 1/4 cup cornmealm1/4 cup shredded sharp cheddar cheese, 1 teaspoon kosher salt. 1/4 teaspoon black pepper, and 1/4 teaspoon onion powder. Use a fork, spoon, spatula, or your hands to mix the ingredients until fully combined.
  • Scoop the mixture into the prepared muffin pan (I used a small cookie scoop), and press them down a bit. You should get about 20 tots.
  • Bake for 10-15 minutes, or until golden brown.
Nutrition Facts
Zucchini Tots
Amount Per Serving (5 tots)
Calories 134 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 48mg16%
Sodium 657mg27%
Potassium 325mg9%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 228IU5%
Vitamin C 13mg16%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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45 Comments
  1. J-Lew

    5 stars
    Making these for the third time. Delicious is the recipe above, but tonight I’m improvising some spice additions. We’ll see how it goes, but these are a great way to use some leftover squash in the summer months!

  2. Kelly

    I made these tonight – but with yellow summer squash, so it was completely invisible — victory! I only had a large muffin tin. So I had a brainstorm and turned them into tater tot dinner cups. I filled mine with zucchini and onions, the kids put a little bit of bacon and sour cream in theirs and DEVOURED them. Thank you so much for the recipe!

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