Zucchini Tots

This one has been a long time coming. I have been dedicating a lot of my time to a special project (to be a topic for an upcoming blog post) that I haven’t had much time for writing. But I’ve also tried some great, new recipes. This is a great alternate to fries or tater tots as a side dish – it’s tasty and healthy. And, even better, my kids approved!

Around here, zucchini only grows in the summer.  The produce expert at my local grocer has told me that it comes from local sources now but it will still be available (from California and Mexico) throughout the year. So, the good news is that you can theoretically make this year round.

The recipe comes from Skinnytaste (click here for the original) – and it seems a little complicated, with all that grating and mincing, but it really is not.


1 packed cup grated zucchini

1 large egg

¼ medium onion, grated

¼ cup grated reduced fat cheddar cheese

¼ cup seasoned breadcrumbs

¼ tsp kosher salt and black pepper to taste


Preheat your oven to 400F and spray your baking sheet with cooking spray.

Mix all of your ingredients in a medium bowl.

NOTE: Make sure that you wring all of the water out of your zucchini…and there will be a lot of water. I haven’t figured out a good trick for doing this – the original poster suggests using a dish towel, which is a bit messy. I might try using a mesh strainer next time.

Take a full tablespoon of mixture and roll in your hands into a cylindrical (tater tot like) shape.

Place on the prepared baking sheet.

Bake for 8-9 minutes, turn over, and bake for another 8-9 minutes, until golden.


Okay, so the prep is a little messy, but the reward is worth it. And, no, they really don’t look that pretty when they come out of the oven, but I promise these tots are delicious. They made a perfect side dish for our barbecue pork tenderloin.  One of the kids liked them with ketchup…I found it to be an unnecessary addition, but it wasn’t bad either. Hope you like this as much as we do!

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