These Zucchini Tots are a fantastic way to enjoy a healthy and delicious snack or side dish. They’re super easy to make, even for beginner cooks, and a perfect way to sneak some extra veggies into your day.
Key Ingredients & Substitutions:
- Zucchini: Fresh is best! No good substitution here if you want zucchini tots.
- Breadcrumbs: Panko or regular breadcrumbs work. For gluten-free, use gluten-free breadcrumbs.
- Cheese: Parmesan is classic, but cheddar or a blend would also be tasty.
- Egg: Acts as a binder. Flax egg can work for an egg-free version (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 mins).
Ingredients:
- 2 medium zucchinis (about 3-4 cups shredded)
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion (optional, but adds great flavor)
- 1 clove garlic, minced (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Servings: 4 (about 20-24 tots)
- Tools: Cheese grater, mixing bowl, baking sheet, parchment paper
Step-by-Step Instructions:
1. Prepare Your Zucchini
First, grate your zucchini using a box grater. This is the most important step for non-soggy zucchini tots! Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much water as you possibly can. Don’t skip this part!
2. Mix the Tot Mixture
In a large bowl, combine the squeezed zucchini, egg, Parmesan cheese, breadcrumbs, salt, and pepper. If using, add the finely chopped onion and minced garlic. Mix everything together really well until it’s all combined.
3. Shape Your Zucchini Tots
Scoop small amounts of the mixture (about 1 tablespoon each) and gently shape them into little tot-like cylinders. They don’t have to be perfect! Place them on a baking sheet lined with parchment paper.
4. Cook Your Zucchini Tots
Heat the olive oil in a large non-stick skillet over medium heat. Carefully place the zucchini tots in a single layer, making sure not to overcrowd the pan. Cook for 3-5 minutes per side, until golden brown and crispy. If you prefer to bake them, preheat your oven to 400°F (200°C) and bake for 15-20 minutes, flipping halfway, until golden.
5. Serve and Enjoy!
Once they’re golden and cooked through, remove the zucchini tots from the pan or oven. Serve them hot with your favorite dipping sauce like ketchup, ranch, or a simple Greek yogurt dip.
Storage Instructions:
Leftover zucchini tots can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm them in a toaster oven, air fryer, or a hot skillet until crispy again. Microwaving might make them a bit soft.
Frequently Asked Questions (FAQ):
Can I bake these zucchini tots instead of frying?
Yes, absolutely! Bake them at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crispy.
Why do I need to squeeze the water out of the zucchini?
Squeezing out the water is crucial! It prevents the zucchini tots from becoming soggy and helps them get nice and crispy.
Can I add other vegetables to the mix?
While zucchini is the star here, you could try adding finely grated carrots or corn for extra flavor and nutrients.
Are these zucchini tots freezer-friendly?
Yes! You can freeze cooked zucchini tots in a single layer on a baking sheet, then transfer them to a freezer-safe bag. Reheat from frozen in the oven or air fryer.
What if my zucchini tots are falling apart?
This usually means you didn’t squeeze out enough water, or you might need a little more breadcrumbs or cheese to bind them. Add a spoonful more and try again.
Can I make these gluten-free?
Yes, simply use gluten-free breadcrumbs in the recipe. The rest of the ingredients are naturally gluten-free.