Zucchini Tots

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Zucchini Tots are a great way to get your family to eat their veggies! These kid-friendly zucchini tots, made with shredded zucchini and cheese make a great side dish or snack.

Zucchini Tots are a great way to get your family to eat their veggies! These kid-friendly zucchini tots, made with shredded zucchini and cheese make a great side dish or snack.

Zucchini Tots

I have tons of zucchini recipes here on Skinnytaste, because it’s one of my favorite vegetables and it’s so versatile. A few of my favorites are Zucchini Enchiladas (perfect for meatless Mondays), Zucchini Pizza Bites and one of my summer favorite’s – Sausage Stuffed Zucchini Boats. For breakfast you can try this Chocolate Chip Zucchini Bread, even the pickiest of kids will enjoy them!

Zucchini Tots are a great way to get your family to eat their veggies! These kid-friendly zucchini tots, made with shredded zucchini and cheese make a great side dish or snack.

I shared this recipe a few years ago, and we all loved them, but the only issue was I made them in a mini muffin tin, and they stuck to the pan.

Then last year I made these cauliflower tots and baked them on a baking sheet and they were perfect. So last night I decided to try it out with this recipe, and the results were zucchini tot perfection – no more sticking to the pan!

I also like how they got a little crisp on the edges – so good! My husband LOVED these, and he’s pretty particular when it comes to eating zucchini. One advice is to be sure to squeeze as much water out of the shredded zucchini, I just used paper towels. Some moisture will still remain, but they will turn out just fine.

How To Make Zucchini Tots

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Zucchini Tots

4.93 from 67 votes
2
Cals:108
Protein:7
Carbs:11.5
Fat:4.3
Zucchini Tots are a great way to get your family to eat their veggies! These kid-friendly zucchini tots, made with shredded zucchini and cheese make a great side dish or snack.
Course: Side Dish, Snack
Cuisine: American
Zucchini Tots
Prep: 14 minutes
Cook: 16 minutes
Total: 30 minutes
Yield: 3 servings
Serving Size: 5 tots

Ingredients

  • cooking spray
  • 1 packed cup grated zucchini
  • 1 large egg
  • 1/4 medium onion, minced
  • 1/4 cup grated reduced fat sharp cheddar cheese
  • 1/3 cup seasoned breadcrumbs, or gluten-free crumbs
  • 1/4 tsp kosher salt and black pepper to taste

Instructions

  • Preheat oven to 400°F.  Spray a baking sheet with cooking spray.
  • Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
  • Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes 16.

Last Step:

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Nutrition

Serving: 5 tots, Calories: 108 kcal, Carbohydrates: 11.5 g, Protein: 7 g, Fat: 4.3 g, Sodium: 262 mg, Fiber: 2 g, Sugar: 2 g

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742 comments on “Zucchini Tots”

  1. I think you are going to hear a lot from me. Since I just discovered your site, I have only made the zucchini tots. They are delicious, even my carnivore husband loved them. But I plan to make many of your other zucchini recipes and I’m willing to bet they will all be terrific.

  2. Yummy. These were so easy to make gluten free. I made the adult version and add red pepper flakes, garlic powder and dried onion. My zucchini hating husband loved them. Thanks Gina.

  3. omg sooooooooooooo good! I tripled the recipe and made some in the oven and the rest in the air fryer (400 degrees, 10 mins). Air Fryer won!!! So delicious. This one is going in to my rotation

  4. I thought they came out great! I used my air fryer and preheated for 3 minutes then cooked for 5 @ 390

  5. I’ve been making this recipe for years. We love it so much that I make it in giant batches (usually 10x) to bake and freeze for eating in the winter. (Bake, flash freeze, store in gallon freezer bags). I’ve done it exactly as written, and also using a regular sharp cheddar that I shred myself. A few times I’ve forgotten to put the cheese in, and although it’s better with cheese it’s still good without it. It seems every summer I teach a couple more friends about the magic of zucchini tots.

  6. Avatar photo
    Kristen.Shumway

    I make these every season. I use mini cupcakes pans, make 4-5 batches, and freeze them (after they are cooked). I love them with fry sauce!

  7. I am sure that it is perfectly delicious. And as a Diabetic it would be great BUT there are too many sections and I cannot print them out.

    1. Are you using the print button in the recipe card? It should print the ingredients and recipe in one section.

  8. I made this in the air fryer and they were amazing. They cooked a little faster in the air fryer. I tripled the recipe…doubt there will be any left to freeze.

  9. Absolutely the best. My husband said this recipe is a keeper! I added a little Italian Seasoning to this recipe and used parchment paper. I made sure to use paper towels and then a regular dish towel to squeeze out as much of the moisture from the zucchini.

  10. Avatar photo
    Mary McSorley

    This will definitely be a new staple for us! So glad it came up first when I Googled “What can I make with one zucchini?” I used different cheese that I had on hand, and used Adobo seasoning instead of salt/pepper because it’s my “go to”! They were perfect combination of crispy outside, tender inside. I may have a new favorite recipe website!

  11. This is a keeper! I am married to a man who grows a garden! He thinks he is the king of growing zucchini, so I am always happy to find a new way to use them. I rang the zucchini to dry the first time so adjusted the second time I made it. I did add a clove of garlic and some Italian seasoning. My plan is to freeze them and have them available for the cooler months as a side dish.

  12. I made these in the oven the first time and they were good. I made them in the air fryer the second time and they were amazing!! 16 minutes at 400-degrees, flip them half way.

  13. Avatar photo
    tara e fonteyn

    Yum, delicious! I had one cup leftover shreaded zucchini from the breads I made and this was awesome. I followed it exactly, and think my zucchini was still a bit moist and cooked the tots for nearly 25 minutes. I think I might add a bit more breadcrumbs next time. Also used pepperjack cheese, Perfecto!

  14. Avatar photo
    Wanted to love them..

    Not sure about these.  Simple prep, flavor good (I added more cheese) but they didn’t crisp up at all.  I baked some of them longer and that didn’t work either.      They seemed awful wet when shaping them despite my best effort to squeeze the zucchini.  Maybe add more bread crumbs?  I’d try again with suggestions to crisp.

  15. Amazing! No one believed for a second that they were tater tots hahaha but the kids ate em up! Thank you for a great recipe!

  16. Always a staple in our home during the summer season. From our garden to table…soo addictive! Easy to make and full of flavour.

  17. Hi! When I try to add these to WW, it leads me to a chicken ropa vieja recipe?

    Is it just me or might there be a linking issue? I make these all the time so would love to link to WW.

    thanks!

  18. Happy New Year!  2022
    I have made several times.  I did freeze them raw.  Placed tots on a tray and pop in your freezer.   When frozen place in a zip-lock bag.  Do this quickly because they thaw fast. Then cook according to directions or pan fry as one reviewer commented.  Delicious.  I had frozen them to take with us when we go camping in our RV.

  19. Do you think these could be made ahead, frozen and then baked from frozen? My kids LOVE them and they would be nice to prep ahead for quick veggie snacks!

    1. I do that all the time with this recipe and they taste just as great! I make the batch 5-6x larger and then make a ton at once to freeze and microwave for a quick healthy after work side to dinner.

  20. Made these this morning with some zucchini my neighbor gave me, with some changes seasoning wise. Cooked them in my silicone mini muffin tin for about 20mins. Edges were crispy and they are delicious!

  21. These were super delicious and so simple to make! Friends are already asking for the recipe. I dipped them in sour cream, but they really good plain as well! 

  22. Avatar photo
    Marylynn Zellers

    I absolutely love this recipe! I make this all the time and everyone raves about it!! I add just a bit of smoked paprika and it takes it to another level!!

    1. I’m Canadian and a WW member.. the link provided in all the Skinnytaste recipes isn’t usable to Canadian users.. we love the recipes too, is there any way this can be fixed?

  23. I made this recipe this morning and it was hot outside so I didn’t want to turn on the oven. I sprayed my skillet and put them in there and let them cook for a while on low and then flipped them over and cooked for a few more minutes. They turned out great and I didn’t have to turn the oven on. I will use this recipe again. Thanks.

  24. Theses were easy and delicious! I will definitely make them again. Did not have reduced fat sharp cheddar cheese so used regular sharp cheddar cheese. Will make a double batch next time! 

  25. Made these last night, but used regular cheddar cheese & they were super tasty! They were a side for burgers on bibb lettuce & Israeli tomato/cucumber salad. I will make them again for sure!! Yummo!

  26. My grandchildren (ages 9 and 7) love these. I am always searching for vegetable recipies they can eat, and these are now at the top of the list.

  27. Tasty, I added to types of cheese on top and a little more salt. Great way to get veggies into kids!

  28. Hi I made these zuccchini tots and also made same recipe using calorie flower rice. They are delish! 

  29. Avatar photo
    Donna Rozniata

    I made these today for the first time and they are delicious. Would highly recommend them. Had them with marinara sauce.

  30. I make 3 versions of these and freeze them. Ate them all last winter.
    1. Pesto and parmesan
    2. Habanero cheddar and corn
    3. Sundried tomatoes and goat cheese

    All are favorites!

    1. What method do you use for freezing? Do you cook them first, or do you flash freeze them raw, on a tray, and cook after thawing (or from frozen)? I would love to do this so I had quick/easy sides for week night dinners!

      1. I make a similar vegetable patty with broccoli and freeze them raw (before the cooking stage). I flash freeze on a making tray for 30 minutes, then wrap in parchment paper before sealing in a freezer ziploc. Then I pop them in the toaster oven frozen. I imagine you could do the same with these!

  31. These were so delicious. Used a 1/2 cup extra cheese. So yummy. Family can’t wait till I make them again.   Left them in oven a little longer. Omg. Can’t wait for them again.  

  32. I made these with no changes tonight, and hubby and I loved them! Crisped up on the edges just as promised. Only bad thing was I didn’t measure properly and put in too much salt…

  33. Great recipe.  Had all the ingredients in the house; used cheddar cheese sticks as a pinch hit.  Super easy. Rated a 4 only b/c the recipe was a bit bland but an easy fix for the future.  Wonderful way to use up zucchini fast. 

  34. I made these in a mini muffin tin. Doubled the recipe to 6 servings. Sprayed the muffin tin with olive oil.

    Yum!

  35. These are delicious! Turned out perfect! Added a little parmesan and lemon zest for a little zing! Thanks for sharing!!

  36. Absolutely scrumptious!! and a great filling side in place of rice or potatoes. This recipe made about 10 tots, which I air fried at  390F for 12 minutes to crispy perfection. I had this with chicken breast and salad. Yum yum! Can’t wait to make again soon. Thank you! 

  37. Avatar photo
    Kim Bergkvist

    Just made these and they are delish, I doubled the recipe and used a combo of zucchini and carrots. I also added a little garlic salt and used the Trader Joe’s rice crumbs  – did half a batch in the air fryer and the rest in the oven but the air fryer ones were the best. 

  38. Avatar photo
    kelly kennedy

    A family favorite. Tonight I taught my college aged daughter how to make them! They are extra good in the air fryer!

  39. Avatar photo
    MaryEllen zalev

    Made these today, really really taste but I altered the recipe of course, first I doubled it, used broccoli and zucchini. I also used seasoned bread for stuffing the turkey since I had some left over. For the cheese I used mainly sharp white cheddar but also mustard seed cheese with lots of onions. There better than a bag of your favourite snack. 

  40. Great recipe ! Delicious as-is, and a wonderful template for many variations. Green onions, chives, panko, parmesan, infinite varations.

  41. Never been much of a zucchini fan, but my mom gave me a nice sized one from her garden. Found this recipe and made zucchini tots. They turned out excellent! This recipe is so easy and I can imagine loads of ways to tweak it.

  42. These were fabulous. I used mozzarella cheese and added garlic only because I love garlic and only had mozzarella cheese. Used the spoon to shape instead of hands and scooped it off. Also, used a glass bake dish and it was less of mess compared to the pic of the cookie sheet.

  43. These are delicious!  I had some leftover shredded zucchini from the Zucchini pie and was looking for something quick and easy.  I’m fairly certain I’m about to polish off the entire batch!
    I have never been disappointed by any Skinnytaste recipe – always reliable.
    Thanks Gina!

  44. These were great. Make sure your wring as much water out. Make them small. Flatter if you want crispy! We added red pepper flakes and will use as a base for our blackened trout next time!.

  45. Avatar photo
    Karen E Andersson

    Tried these and added ground cooked hot Italian sausage. They were really good except I put them in a 450° oven for 15 to 20 minutes because they were too soft inside. I squeezed the water out of the zucchini but maybe not enough. I’m definitely adding them to my appetizer list for holiday parties!

  46. My 4 year old LOVES these.  He requests this quite often and I need to double the recipe so that there’s enough for me and my husband.   I change it a bit by using pecorino cheese (since I can’t have cow’s milk) and adding Italian seasoning.  Delicious! 

  47. A friend of mine made these and said they were great, so I’m going to try this recipe! Wondered if I could “fry” these in my air fryer? They’d still come out crispy, right? 

  48. GINA, I’m a huge fan, insta follower, product refer buyer (insta pot& spiralizer), book buyer, lol!
    Just wanted to add, when I can’t fill the cup of zucchini, I shred some carrots & if I’m not too hungry or taste testing too much, I cook a bit longer for the extra crunch!

  49. I love this recipe! I use panko and add a little more until I can form them in to a tube shape. I plan on freezing some and am wondering how you reheat them after thawing. Thanks so much!

    1. Avatar photo
      Adrienne Rubinkowski

      NEAT Foods has an egg alternative you can try:
      https://atlanticnaturalfoods.com/dima-portfolio/neat-the-neat-egg-substitute/

      I imagine you need to have an alternative for LOTS of recipes!

    2. I’ve made this recipe using a flax egg and it turns out just fine. To sub 1 egg, mix 1 Tbsp of ground flaxseeds with 3 Tbsp  of water and leave it in the fridge for 15 mins until it gets thick, then just use as you would a normal egg ☺️ Hope this helps

  50. Made these, a long with a lot of other zucchini recipes since the garden is doing so well, and was surprised by just how much I liked them. Will be making them again, and again, and again.

  51. I made these tonight, i used fat free cheddar cheese. It didn’t stick together like i thought it should so i added a little more bread crumbs. They were so good, so happy i found this recipe.

  52. I would suggest to add some dill as well, zucchini and dill are the best friends in Mediterranean cuisine. There is a similar recipe is called ‘mücver’. It is deep fried recipe which is so delicious but I cook it in oven or in a pan to make it healtier sometimes.

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  54. Pingback: keto Zucchini Tots - Sweet As! - Delicious & Easy Recipes

  55. Avatar photo
    Cathy Croft Roalef

    We *love* these zucchini tots!! My hubby asks for them often, and I’m very happy to oblige, because they are so very yummy!
    We make them exactly as suggested, and they are phenomenally delicious! Thanks Gina! 🙂

  56. I love this recipe and all the others on your website. Thank you for taking the time. I was always looking for new ways to cook my food and I love that they have nutritional information. Helps me a lot.
    I also saw that you or someone else took the time to put a lot of the recipes into MyFitnessPal which makes it even easier to keep track of calorie count and everything else.

    Way to go 🙂

  57. Just made mine with half carrots half zuchinni, used half almond flour and half bread crumbs. Mozzarrela cheese doubled in quantity, also added oregano thym garlic powder turmeric and they are gorgeous and sooo yummy!

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  59. I made this the other day and I was skeptical to try them at first but when I did OH MY GOSH were they good! I ended up eating all of them and not feeling bad about it at all haha! Thanks for the great recipe!

  60. Pingback: 50 Weight Watchers Recipes For Weight Loss – 5 Min To Health

    1. Avatar photo
      Adrienne Rubinkowski

      Walter, “Skinny”taste!! Deep frying them would kind of be counter to the healthy aspects of making them.

    2. I think that they’d have trouble sticking together, in a deep-fryer. You might have to add more binding, to get that to work. (Instead of that, buy the “store bougten” ones, lol.)

  61. Anyone tried making these ahead of time and then baking them the next day?  Or baking them and then reheating them?  

    1. I made half of these in my air fryer and the other half in the oven as directed. They were delicious both ways! Just make sure you spray the air fryer grid really well with nonstick spray, temp was set at 390 fr 12 minutes, definitely crispier in the fryer.

  62. I’m on the 5:2 “diet” and these zucchini tots are perfect for fast days. Delicious & satisfying. I love your recipes, Gina. My husband and I are enjoying our diet because of them. Thank you!  I’ve bought both your cookbooks & can’t wait to order the next.

  63. Avatar photo
    Melissa Brooker

    I got a bunch of zucchini in my produce delivery, so I came here looking for recipes, this one sounded awesome and oh wow! It was so amazing! You’d never know these are good for you! I took another commenter’s suggestion and or the shredded zucchini in a strainer with a bit of salt and let that sit while I prepped everything else, then used paper towel to squeeze the water out and they were perfect. Thanks Gina!!

  64. Forgive me for seeming lost, but do you measure the packed cup of zucchini before or after you remove the water. Seems like that would make a big difference. Thanks for the help!

    1. Avatar photo
      Adrienne Rubinkowski

      Ruth Anne, the video show a zucchini-packed measuring cup being dumped into a cotton kitchen towel to then be squeezed out.

  65. Avatar photo
    Culinary Novice

    Seeking input about substitutions . . .
    Recipe sounds wonderful! Appreciate the prior suggestion about using carrots instead of cheese!

    I’m thinking of using dried potato flakes instead of bread crumbs and a variety of herbs instead of onions. Would also use carrots instead of cheese. Any thoughts or suggestions?

  66. My husband, not typically a zucchini fan, can’t get enough of these!  He has any leftovers with breakfast.  I’ve been cooking them in the mini muffin tins for ease sprayed with cooking spray and they seem to come out easily and very crispy too.  Last time around I ran out of chedder and used a mix of chedder and parmesan.  Extra yummy!

  67. Regarding squeezing out as much liquid from the zucchini as possible try these two methods. 1) Use a Nut Milk bag which can be purchased at Amazon for under $10 or 2) Wring out in a kitchen towel; for best results use a flour sack or thin muslin cloth.

  68. Just found this recipe and would love to try it , is there anything else that could be substituted for the egg ( allergies ).? Thanks so much in advance. I do have a box of Ener G

  69. I really wanted to have some for breakfast, but these are so good that we didn’t leave any! Really, really good! I used parchment paper without the oil, they came out nice and crispy. I didn’t have seasoned breadcrumbs so I did what someone else suggested and added some oregano. Yummy! 

  70. Next time I’ll use half seasoned breadcrumbs and half regular breadcrumbs. 1/3 Cup seasoned is way too salt for me (but maybe Dutch seasoned breadcrumbs are much salter….?).
    But is was delicious!! Great way to use zucchini 🙂

  71. Any way to do these gluten free? Would almond flour exchanged for the breadcrumbs be think enough? Thanks!

  72. Has anyone made the mixture ahead of time? I thought snot mocking some up and putting it in the fridge

  73. Probably my favorite recipe on this site! I love tater tots and really appreciate this healthy variation. I make a slightly larger tot — 12 per recipe — and cut back the serving size to 4 pieces. Thank you, Gina!

  74. Probably my favorite recipe on this site! I love tater tots and really appreciate this healthy variation. I make a slightly larger tot — 12 per recipe — and cut back the serving size to 4 pieces. Thank you, Gina!

  75. I added a little oregano at the same time as the salt and pepper. They turned out beautifully – I could eat alot of these 🙂

  76. Pingback: Sunday Dinner | Ample Perspectives

    1. I use Joseph’s flax, oat bran, and whole wheat pitas. Dry them out a bit, then process in food processor.
      Each pita is only 4 net carbs!

      1. I was just wondering how that would work.  I bet seasoning and toasting it a bit instead of just drying would add to the breadcrumb texture and taste.  

  77. This is a really awesome dish! Its a perfect recipe for a quick and easy finger food idea!, Really creative and full of flavor too. Its really interesting to serve fingers foods to parties, especially if its got huge flavors inside despite a small serving. I usually serve finger foods together with a safe plastic toothpicks and a cute Whale toothpick holder!

    1. We are freezing ours! Works great because my zucchini plants are putting out zucchini like made. I’ve got two gallon bags full so far. I do cook them a little longer on each side. (12 minutes per side). 

  78. Pingback: Cauli-Tots and Zucchini Tots – K in the Kitchen

  79. Avatar photo
    steven slater

    I just made the zucchini tots in a mini muffin pan this morning.
    AWESOME!!
    I have two and 5 minutes later I am going back to the kitchen to get two more.LOL
    I don’t know why you said they syuck to your mini muffin pan? I sprayed the pan witha little olive oil and they came out of the pan easily.
    Thanks for the recipe.
    Easy and delicious

  80. GREAT RECIPE, but I went the LAZY way. I didn’t want to have to shape all those tots, so I cooked the zucchini mixture in a skillet as “fritters”. They look like pancakes when they’re done and they cook ALOT faster and take ALOT less time when you’re hungry. Just use a 1/4 measuring cup, scoop up the mixture and place it in the skillet, and then mash down with the back of the measuring cup to make sure the fritter is flat (otherwise, it won’t cook though). I usually cook 4 zucchini fritters in the skillet at a time, but I like them big like pancakes. Cook in a skillet on MEDIUM LOW HEA for 2-3 minutes on each side until a medium brown color, and flip like a pancake and cook on the other side. You may want to make sure you use a clear lid on the skillet to ensure it cooks all the way through. DELICIOUS!. Note: I like more onion so I made it with 1/2 medium onion and I added an extra egg to the recipe.

  81. Skin on or off..I left it off and my recipe returned 12 zucchini tots.
    The stuck to the pan?  Any suggestions/

  82. I just want to say that I always come back to your site when figuring out what to cook for the week, and now even more since I started weight watchers again. I love everything I’ve tried…these tots are AMAZING! I love it even more that I just realized you live in Oceanside because I grew up there. I tell everyone about your site. Thank you!!!

  83. Avatar photo
    Nancy Schneeloch

    I made these for a St Patricks Day Party and received rave reviews from everyone. They were gobbled up in no time and I doubled the recipe as written. I paired it with a homemade fresh herb ranch dip that I added some hot sauce to so it had that kick from the hot sauce along with the cooling effects of the ranch. Yup, this recipe is a winner winner.

  84. I made these last night and they were great! Everyone loved them from kids to young adults to my husband and to my 85 year old mother! Love your recipes!

  85. I tried them with sweet potato instead of zucchini. Were quite nice and a good bite to add to the meals during the week.

  86. Has anyone tried using a juicer for the zucchini and just use the pulp? The juicer pulls out the water. I do this for cauliflower when I make cauliflower pizza and it works great.

  87. I made these tonight and felt the taste was a little bland. I will definitely try these again but use parmesan cheese to give it a cheesier flavor.

  88. Made them today. My toddler has yet to wake from his nap but I can say for sure his Dad and I loved them! We grated shallot and added a bit of pecorino cheese to the mix. Yum!

  89. I wonder if you dipped these in eggs and rolled in bread crumbs if you could deep fry? Calm down, not all of us are gluten free, vegans . Will have to try it.

  90. My gal home from college found this recipe.  She is a carb princess and loves fruit but not veggies.  We have made these three times in three days.  Tonight she ate the whole tray for dinner!  Use 1/2 reduced fat sharp cheddar and 1/2 parm.  And while wheat panko. She is experimenting how to freeze and reheat next semester ( no oven or toaster ovens allowed in dorm…gonna try microwave crisper sheets).   She is hooked! 

      1. They are on back order….but the dorm has a toaster oven….fifth batch!   She eats the whole recipe as a meal but I can’t complain!  We may try muffin tins lined with parchment.

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  94. Hello Gina, my cousin gave me the skinnytaste website and recipe for your zucchini tots and I can’t wait to try them, they look so delicious.It’s great that you include the point value for each recipe, I follow WW and I always look for recipes that I can enjoy. Thank you for sharing this one and all the other recipes on this site, which I can’t wait to try also.

  95. I cannot wait to try this recipe. It sounds wonderfully good. I am a vegetarian and would like to know can ground flax seed egg mixture be used in place of the egg? I know the egg is what pulls it together and I don’t want to waste these ingredients if you think it may not work. Have a very Blessed Day and Thank You.

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  97. Made these, they were fabulous. I used a dish towel to squeeze the water out of the Zucchini. Thank you for the recipe!

    1. Can you estimate? 3 Large zucchini, 2 small, 8 Large zucchini, etc. Thanks, I want to make them, but want to be sure I only have to haul the kids to the store once.

      1. 2 small or one medium…if you shred more than a cup , just up everything else a bit.  We use parm with the cheddar.  You squeeze a lot of water out so shred more ….it shrinks.

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  99. Trying these out tomorrow for our annivasary. Tho we’re lactose intolerant… What’s the substitutes?
    Do u mix the bread crumbs in the mixture or for coating?
    Is there a substitute for breadcrumbs?
    Thx.

  100. I tried this recipe and it was amazing!! I want to do it again and again. Thanks Yummly for the awesome zucchini recipe!

  101. Y U M. Made these Monday night and they were absolutely delicious. Wish I have made extra to go with your black bean burger recipe tonight. Squeezing all the water out the zucchini is quite a workout I must say. Makes me feel like I went to the gym.

  102. these look great…what would you do if you wanted to make them in mini muffin tims…what are the directions for pan prep etc…

      1. Avatar photo
        steven slater

        I sprayed the pan with a little olive oil and the came right out after I baked them

  103. These were amazing! I subbed cornflakes crumbs and cooked them in my silicone mini muffin tin. Came out crispy and I think we each could’ve eaten a whole batch. Amazing!!!

  104. These are really good! I forgot to add the onions and didn’t add salt or pepper and they were still perfect! Thanks for the recipe!

  105. I made these. They were my dinner and I loved them. I omitted the salt, but then I always do. And since I do not ever use any kind of cooking spray, I just covered the baking sheet with parchment paper. Parchment paper is the greatest invention ever. You don’t need to grease it. I just place whatever I am cooking on it and it works great. Did I mention that I bake a lot rather than frying?

  106. Made these tonight, so yummy. Double the recipe for hungry teenagers! Used a mix of yellow squash and zucchini, added a little Caribbean seasoning cause it makes everything better. They were very popular, none left!

  107. I just made these tonight… YUMMY!! I just added a little garlic powder, italian seasoning to the recipe.. Made them long and oval like bread sticks and dipped in speggetti sauce.. We really liked them.. will do again.

  108. Found this recipe today and since I had all the ingredients, made it and it was fabulous. I even took pictures, wish I could share them. Gracias!

  109. I am going to make these this week. I am going to try and make a “log” rolled in wax paper about the size of regular tator tots and then put in freezer. When they are firm, I will take them out and cut into tots and flash freeze individually before bagging them up for freezer. For cooking them, I plan on baking them from frozen just like a potato tator tot. I will let you all know how they turn out!
    My family has been wanting tator tot hotdish & I don’t eat potatoes so I am excited to try this & see if it works. I also want to try with cauliflower being we all love cauliflower “rice”.

  110. These look amazing! i have lots of zucchini just sitting around, so I plan to try these AND the chocolate zucchini bread… because this fit girl LOVES a treat! Quick question though – what do you serve these with?

  111. Avatar photo
    Nicole Sisilli

    I am making these right now! Can’t wait to try them! Does anyone have any dip ideas? Maybe something creamy and light to dip these delicious little suckers in? Thanks! Great recipe!

  112. Pingback: Summer CSA – Week of August 24 | Your CSA

  113. Seasoned bread crumbs are probably a must, or at least more salt than I used. I also prefer more cheddar with this recipe, so I used over a full cup on a triple batch. Tasty, for sure!

  114. Although an old Gina recipe it is zucchini time again. These are amazing even for fussy eaters! They are great out of the oven and are perfect reheated the next day! A summer must! Gina please repost.

  115. mine tasted awesome, but still too wet. i’ll have to try again, more elbow grease into wringing out that zucchini! 

  116. Pingback: Tasty Tuesday: 5 Ways to Use Zucchini | Crystal Allred Fitness

  117. I love these! I just made a double batch and froze them to use the zucchini I keep getting. . Has anyone done this? I assume I’ll either need to defrost them first or increase the time.

  118. Pingback: Zucchini on the Brain ? – Beautifully Organic

  119. Avatar photo
    Linda Travers

    These were delicious! My husband doesn’t like zucchini and he liked them.  Thank you for a great recipe..

  120. I added about 3 raw whole mushrooms well-chopped, and a little garlic salt in place of the Kosher salt. I lined a cookie sheet with Reynold’s  Non-Stick Foil, sprayed lightly with olive oil, and Voila’ absolutely no sticking! Love this recipe!

  121. Pingback: Spotlight on Zucchini | Kellner Back Acre Garden

  122. Pingback: When Life Gives You Zucchini | My Race to Run

  123. A great way to use up zucchini! They were good although my 3 yr old didn’t like the texture, the adults liked them! They don’t ever get crispy but they had a great flavor. I didn’t have seasoned breadcrumbs so used plain and added in onion and garlic powder. 

  124. These were awesome! Even my husband that won’t eat zucchini ate half the batch! Maybe I should let him know he does like zucchini!

  125. Cannot wait to make these this weekend! My grandmother has given me some fresh zucchini from the garden and I’m looking for creative ways to cook it up. Thanks for this fabulous recipe!

  126. Holy cow!!!!  So delicious!  I ate 1/2 then I saw someone posted the whole pan was just 9 smart points, so you can guess what I did!!  Yup! Ate the whole thing!!!

  127. Little trick on the moisture in zucchini….if you sprinkle the cut/grated zucchini with salt and set aside for 15-20 minutes before incoporating into the recipe, the salt will draw excess moisture out.  Then pat dry with a paper towel before adding to recipe.  

    I make a lot of zucchini recipes and this does the trick every time!  🙂

  128. Pingback: This Week in Links – AshleyLC

  129. OMG so good! Doubled recipe used pinko crumbs and pepper jack cheese.  Cooked in mini muffin pan.  Definitely will make again!

  130. I was wondering, can they be as big as a cone scoop? If they can, how long will the cooking time be ?
    Thank you

  131. Will be making these using pork rinds ground up, instead of breadcrumbs, to make them low carb too! Look delicious! Thanks!

  132. Avatar photo
    Clemencia Cignoni

    they were great I love them but I could only make 11 could it be the size?? what ever I love them and will do again and maybe try the idea of the goat cheese an up grade in my opinion!

  133. Pingback: Sunday Food Prep – Curious Chameleon

  134. Made it twice! First time as is and second time grating the onion to make it toddler friendly, my grandson loved it! will be making it again!

  135. Oops! Looks like I've posted twice now about silicone muffin cups. And still haven't tried these. I DEFINITELY will this coming week!!

  136. I swear by silicone muffin 'tins'. Seriously. I have the reg. sized and make mac & cheese cups, crustless quiche cups and nothing sticks. Cool right in the pans, and if you want to freeze, cool first then put the whole thing in the freezer. Once froze, just pop them out and put in a ziplock in the freezer.

    Can't wait to make these. Having stuffed zucchini tonight, but going to the store to pick up more zucchini's and will have a supply of these in the freezer!

  137. If you add a little salt to the grated zucchini (like 1/4 tsp) and let it sit in a strainer, it will release most of its water in 5-10 minutes.

  138. Avatar photo
    Katherine Martin

    I wanted to know if you can make them without cheese at all? I am dairy free, so it's important. However I can substitute with vegan cheese if necessary.

    Thanks! They look great! Can't wait to make them for the kids.

  139. Avatar photo
    Tahira Alarakhia

    I want to make these without onions because my dog eats whatever my baby eats I evitably lol. Do u think it would work without the onion?

  140. These are so delicious!! Since I am gluten free and Vegan I used egg replacement and gluten free bread crumbs. Then added Jalepenos to make them spicy. Will be having these often!

  141. Have you considered using Almond Meal (flour) in place of the breadcrumbs to reduce the carb-count?

    1. I know your post was from a few months ago, but I just made them this morning with Almond Meal Flour and they were amazing!!!

    1. I used yogurt about 1/4-1/3 of a cup (only because my husband mixed the spiced and plain bread crumbs together so it had a spicy bite)

    2. My brother is also allergic to eggs.  There is a powdered product that can be substituted.  You will have to google egg substitute as I don’t know where he gets it.

  142. I see alot of people are having trouble with them sticking. I didn't read every comment, but I used parchment paper on my baking sheet and they did not stick AT ALL. I don't like using it, because it seems unenvironmentally friendly, but it really worked. They are so so yummy by the way. I ended up baking them at 375 for 25ish because the chicken recipe I was making at the same time was at that temperature. I turned them twice. I'm thinking of adding a dash of cayenne the next time. We used them as a side dish, but they would make great game day appetizers, or even if you made larger "pancakes" a yummy veggie main dish. Thanks for this one… It's keeper!

  143. Avatar photo
    ladybug loves lilacs

    I wonder can you freeze them individually, toss in a freezer container and make them like you would tater tots?

    1. I was wondering the same thing.  I accidentally grated 7 cups and thinking of just making them all and freezing some.  Hoping it will work and they will not get watery.

    2. I did.  I froze them in on trays so they didn’t all stick together.  Then, once they were partially frozen, I put them in a container together.  Then , I just had to reheat in the toaster oven when I wanted them!

      1. We are going to make these n just talked about freezing. How long did u cook and at what temp? Thx

  144. Avatar photo
    the orphan game

    I made these with parmesan cheese instead of the bread crumbs to make it gluten free and used asiago cheese and added some well ground chicken. They are delicious!

  145. Avatar photo
    Todd Crenshaw

    I know this was posted some time ago but last year I made these (adding in extras like different types of onion, artificial bacon bits, and even used mozzarella cheese along with sharp cheddar. We had them with dinner, and put the un-eaten in the fridge for later enjoyment. The following day while out fishing, my uncle pulled a plastic bag out of his day pack and what do you think he had? Well I didn't think these would be good cold, but they are almost as good cold as warm. What a great trail/fishing/outdoor snack!

  146. A great dish! Made it with zucchini, can't wait to try it with broccoli. I made the tots on parchment paper — worked very well.

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  148. Avatar photo
    Brittany Daley

    Should I measure out the cup of packed zucchini before or after I wring out the zucchini?

    1. Grate the zucchini into a clean dish towel until you have 1 packed cup. 

      Read more at https://www.skinnytaste.com/zucchini-tots/#7AjcVhqlGj1kr9TI.99

  149. These look great. A point of clarification. When you say at the end of the directions to turn halfway through cooking until golden, do you mean we are to rotate the pan or to flip the tots over?
    Thanks,
    Diane

  150. I made these last night with goat cheese (chèvre) instead of cheddar. You have to add about 1/8 cup extra breadcrumbs to the mix since goat cheese is wetter, and I baked them an extra 2-3 minutes, but they turned out really good! Great option for anyone who can't have cow's milk.

  151. Avatar photo
    games unblocked

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  152. These are sooo yummy! Also good with light sour cream or greek yogurt (kind of like a mini potato pancake!)

  153. i'm going to try this with butternut squash, shallots, swiss chard or kale and Parmesan… Wonderful idea.

  154. These sound great! I'm going to have to try them with the zuccini and also the yellow summer squash. I've made the zuccini choc chip bread and it's very rich and takes longer to cook than called for. But it is good. Kids will love it.

  155. There are gluten-free bread crumb alternatives in most grocery stores, i.e. Ian's brand (the breadcrumbs in a bag) makes a couple, and I've see other brands using brown rice. You shouldn't have any trouble finding a good gluten-free alternative. You can use it any time.

  156. I know this is an old post, but these look amazing. If you'd like cups I HIGHLY recommend silicone muffin tins. I have them for reg. sized muffins. Love them for my crustless quiche cups. I don't care for the name brand processed reduced fat cheeses, but if you have a Trader Joe's near you, their Lite Celtic Cheddar is very good, and doesn't have that rubbery processed texture. I'll definitely be making these! Best way to freeze: first on a baking sheet until frozen, and then into a zip baggie.

  157. I just discovered this recipe last week and have made them twice already. Great side substitute for starchy carbs and was fun to eat. Thanks for such a versatile recipe.

  158. I tried this recipe this weekend. Really good flavor!! However, I cannot stress enough how important it is to wring out the water from the Zucchini. I didn't and wound up needed to bake them much longer. I'm definately going to try them again and pay closer attention to getting the water out.

    1. Good advice! I agree. I put a paper towel in my strainer, put the zucchini noodles (zoodles), or grated zucchini on there and sqeeze.

  159. The timing on these is wrong. Took me almost 30 minutes to bake them. Maybe every oven is different……….But they are delicious! Also very easy to make and I like the fact they are not fried.

  160. I have been making these for a few years now and love them. I have played around with the recipe and today I have to say I nailed it! I added carrots and fresh ginger grated and finely chopped. Flavors are phenomenal! Thanks Gina for all the great recipes- yours is my all time fav food blog!

  161. Thank you. This weekend I made two batches of your Cauliflower tots and one of the zucchini – great recipe and so easy.

  162. Avatar photo
    Alexis Anderson

    Veggies are tough with our 1.5 year old and he just downed two of them in seconds! Freezing the rest for busy weeknights.

  163. wow its look very yummy i want to ear this you are good chef and your recipes is also too good hats off to you. 1 week ago you share
    chocolate cupcake recipe in your website.when i make this recipe i can't describe in my words his taste was very very delicious.am a big fan of you

  164. Not horrible, but not great either. Won't make again. Made the recipe of 12 for 2 people, wondering what to do with the 6 that are left over.

  165. These are great Gina! One thing I did was shred the zucchini ahead of time, and placed it flat on a cookie sheet between two paper towels, then added another cookie sheet with some weight (2 crushed tomato cans) on top for about 20 minutes…got all of the water out!

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  167. Avatar photo
    Julia Kristina

    Just made these this evening and they were sooooooo good! thank you so much for the recipe!

    Julia Kristina
    http://juliakristina.com

  168. I just made these for a late lunch, and they are amazing! I did not have a fresh onion so I had to use powder, but they still were the bomb. After making my twelve tots, I had a little mixture left, about half a tots worth. I formed that into a little ball and cooked it with the others. It was so nice and crispy! I might just do them all in little balls next time I have time to spend. As for today though, these were perfect.

  169. I just had to share, I am new to this amazing site and tried out 3 recipies last night and zuchinni tots was one of them… My 12 year old son has very advanced taste for someone his age, however he cant stand zuchinni… well in this reciepe he didnt even realize he was eating it, and once i told him he said he would even eat the tots again… They are delicious!!!!!!!

  170. Can these (and other recipes like the lasagna rolls) be made without the egg? My son is allergic to eggs.

  171. From the looks of it, I can already say that this for sure is yummy. How much more if I could taste it? Gotta try this once.

  172. Avatar photo
    Amybeth Hurst

    I saw a previous comment about trying them with broccoli, so I did. I minced it really finely–food processor may have worked. And, they were delicious. Thank you, Amybeth Hurst, Portland, ME

  173. Made these tonight. They were really good although next time I make them I'm going to omit the salt. I made them with mozzarella and it was salty enough. Thanks!!!!

  174. For those who are gluten free I substituted the bread crumbs to 1/4 cup of almond meal. Adding more protein and healthy fat. And a little less salt. They were delicious!

  175. I made the original zucchini tots recipe in the mini muffin tins…..Some commented how they stuck in pan…. Mine were fine and the secret was to grease the pan but wait until they are somewhat cool before removing them from pan after they are cooked..You have to be patient when taking them out… run knife around edge of each tot and gently lift them out… this worked perfectly for me!! Also I cooked them longer than the 16 to 18 minutes stated in recipe… until they were more crisp and cooked through… that was why they stuck…they were not fully cooked… Enjoy!

  176. Just made the tots,and they looked better then the picture,very good used italian seasoned bread crumbs.

  177. i made these on a whim. VERY good. my girls and I gobbled them up fresh out of the oven! thank you!

  178. Made these last night and the flavor was wonderful, but they never got crispy as stated. Put them under the broiler for a bit and that did help. Will certainly make them again.

  179. Seriously one of the most delicious ways to eat zucchini. These are so easy and so good! I've made them several times and usually have everything on hand. I made them with yellow squash last night, as I didn't have any zucchini, and they came out good. Zucchini is better in my opinion, but the squash was nearly as good. 🙂

  180. Made these and they were amazing! Even better than zuchinni chips. I used a bit more cheese in my recipe as I'm a sucker for it, I also replaced onions with onion salt as I was fresh out of onions.

  181. Totally featured your recipe on my blog today! Thanks for posting such great tastin & h e a l t h y food!

    xx,
    Cass
    http://floatingendless.blogspot.com/

  182. Just made these alongside BLT macaroni salad…. doubled both recipes… not bite left over! 🙂 Thanks for sharing!

  183. These look great! Could panko crumbs be used instead of breadcrumbs? I have a huge box of panko from Costco I'm trying to use up 🙂

  184. These are amazing, and so versatile! I made them for a light dinner one night, and had the leftovers for breakfast the next morning! They were great paired with my morning scrambled eggs. :o) An observation: The first time I made them, they were a bit salty. I think there's some extra salt getting in through the store-bought breadcrumbs I used. So, the next time I made this recipe, I omitted the extra salt and they turned out perfect. Thank you for all your recipes!

  185. I'm making these tonight but gonna throw them on a grill pan outside on the BBQ. Wish me luck! LOL

  186. My first vegetable garden and I planted zucchini, so definitely looking for some good recipes for it (as well as squash). THIS is amazing! I just about tripled the recipe (using 1 portion & placing other 2 in containers for 2 other meals) added a hint of minced garlic as well as an 'Italian' spice with crushed red pepper. WONDERFUL! Will have 2d portion tonight! Thank you and keep them coming!

  187. I love this idea! I have a child with an egg allergy and have a hard time finding a substitute do you have any suggestions?

  188. Those look amazing!!!! If you haven't tried her recipe for Sausage stuffed zucchini boats, do yourself a favor and try!!! They are amazing!!!

  189. Loved this recipe. I made it once as the recipe calls for and the second time I added a couple of table spoons of Frank's Hot Sauce to the mixture. I don't like to heat up the oven in the summer for just one item so instead of putting them on a cookie sheet I put them in a non stick skillet and cooked them on top of the stove, turning when browned. Once browned on both sides they were ready to eat. You can add the hot sauce to your liking.

  190. Hi. Looks good. I don't eat eggs though so any suggestions on an egg replacement? I think I just need to find another binding ingredient…

  191. I made these the other night and they were great! I reduced the cheese slightly because I only had full-fat and wanted to keep the calories lower. They were still great! I also used half whole wheat/half white flour and they didn't taste funny. One tip is to use parchment paper so you can skip the oil spray. Mine slid right off the parchment. Next time I'll flatten them a bit more to get extra crisp! Thanks so much for posting this!

  192. Avatar photo
    cityjaneLondon

    I make these often, in the mini tins, and they never stick. I spray them first. I serve them as canapés with chilli jam and they go down a storm. Also my grandson loves them and they are the first thing he eats off his plate.! Thank you Gina. ( They freeze really well and just need warming up after defrosting – handy for parties)

  193. Very good! Reminds me of a baked latke. I used garlic salt instead of regular salt, half roasted garlic bread crumb/half panko, and mexican blend shredded cheese. Delicious! 😛

  194. Avatar photo
    Nicole and Erik

    Have you ever used these with frozen zucchini? I freeze grated zucchini and it works great for breads/pasta sauces and such, but it does thaw to a soggy texture. I wonder if this recipe requires a bit more fresh zucchini texture.

  195. Do you think these would work if I just put the zucchini in a food processor and chopped it instead of shredding?

  196. These were excellent. The only change I made was using pepper jack cheese. Just a little kick. They were SO GOOD!!

  197. Avatar photo
    Christina Que

    I had this weeks ago, and its just now that I remembered to post. This was awesome! My son's friends enjoyed it with the Markizza passion fruit juice I had in the ref. It was perfect together! Zucchini and passion fruit should marry together!
    delifreshusa.com

  198. So I have to say thank you for this…I'm a doing a mixture of low carb/paleo and I know that aren't exactly that, but this has saved me from another week fo having egg and sausage for breakfast every morning….bless you, your site and your awesome talent. Can't wait to get the cook book. I'm wobblemnstr on twitter

  199. This recipe sounds delicious. I like the muffin tin shape better. I wonder if this would work with regular size muffin tins, using the same amount as the tots.

  200. Avatar photo
    Kristen @ Best Food Processor Guide

    HI! I love your blog and your recipes!! i try at least one a week. I am headed to Pittsburgh this weekend….where should I eat on Friday night???? We like any kind of food.

    1. Will leave it to others to suggest something totally grain free, but you can use rice chex cereal or brown rice cereal, place in baggy to make into crumbs. Or, you can do 1 cup at a time and store in airtight container to keep on hand. You can also use uncooked oats — though that is usually better in baking products.

  201. I made this today with the Zucchini. I altered it for Heart/kidney patients by using Bordens Fat Free Chedder (it melts), egg white only, a little granulated garlic because I left out the salt. They were sooooo good. Thanks for this great recipe.

  202. Avatar photo
    f978cdde-f97a-11e3-bc54-9f97d2af1e3c

    Made these today- so yummy. my son and I love them!! I like that it had cheese, but not a lot so it didn't bother my son or I- which we are both lactose intolerant, but we can handle small amounts of dairy. This is definitely going to be made weekly at my house!

  203. I make these but add a little flour to help soak up the moisture. We also use pretty much this recipe with more flour and some moisture to make a zucchini pancake. Yellow squash will work for this also. We have lots of squash pancakes during the summer.

  204. I would like to use either coconut flour or blanched almond flour as that is what I have in the pantry and I follow a gluten-free diet. Would either of those work with the same measurements as breadcrumbs in the recipe? Thank you for all your wonderful additions to our family meals!!

  205. Making these tonight to accompany the broccoli rabe turkey burger.. Cannot wait! Thank you so much, I make about 3-4 of your recipes weekly! 🙂

  206. To make them in a muffin tin so they won't stick~~ use paper cupcake liners, really good idea if your making them for an event like a baby shower!

  207. Wow! Are you popular!!! Just wondering? Are they firm like tator tots after cooking or soft and creamy?

  208. If excess moisture is a problem, shred the zucchini into a colander and lightly salt it. Let it sit in the sink or in another bowl for 20 minutes to macerate. Wring out the excess in paper towels and proceed as before.

  209. Avatar photo
    Tanya Trapani

    Hey Gina, quick question. If I am trying to do low carb, is there anyway to reduce or even eliminate the flour?

  210. These look yummy. I'm definitely going to be trying them. What's a good substitute for bread crumbs? My son can't eat gluten so, when he comes over, I need to modify this a little.

    1. Use brown rice bread crumbs. Ian's brand makes them. Another brand also available on Amazon. If you haven't used these… great gluten free alternative to reg. bread crumbs.

    1. You could make a flax egg — it works great for baking, but should also work fine here. Mix 1 tablespoon flaxseed with 2 1/2 tablespoon water. Mix together for about 1 minute and then let it sit for about 5. It will never be “stiff”, but it will thicken up a little.

  211. Avatar photo
    Amy @ Butterfly Angels Quilting

    I quadruple the recipe….then it makes a pan of 12 tots for the kids, and a pan of full sized for ME! Reheat them the next day under a broiler, until brown, fli, brown again, then place a TIN slice of tomato and some parm on top. OH MAN!!

  212. These are way more awesome than I ever anticipated a zucchini muffin could be! I used crushed pork rinds in place of bread crumbs to lower the carb count. Good thing too because I ended up eating the entire batch!

  213. Per my husbands request we will be having these with dinner for a 2nd time this week. I told him I didn't know what to have with the Chicken & Mushrooms IN Garlic White Wine Sauce and he wanted these. We tried them for the first time on Weds. and he is so in love with them!

  214. Avatar photo
    musingsfrompvd

    Tried these for the first time last night, and they were so tasty! I added lots of lemon zest, which gave them a real pop. http://musingsfrompvd.wordpress.com/2014/01/03/eats-zucchini-cups/

  215. I made these and followed the directions exactly, but I was only able to make 7 mini-muffins, and even that was sort of pushing it. Any idea where I went wrong?

  216. Avatar photo
    Beth K. and Nitya M.

    A friend introduced me to these a couple weeks ago and I have become an ADDICT. I change out the cheese depending on what's in my fridge and play around with seasonings. I also don't use a mini muffin pan, I use a small strawberry huller to spoon the tots onto a silpat and then continue on. They make cute little tots, and require less cleanup than a mini muffin pan, plus you more little tots than just 12 (which is important if you are snacking person like me)

  217. These were AMAZING! Such a great way to sneak in a veggie (my kids like veggies, just not zucchini) and have everyone in the house like them! Thanks Gina, once again, you don't disappoint!

  218. I made these last night, I made double the recipe and I got 11 tots of the regular sized muffin tray..they tasted really good!! I will add some black olive slices next time, I think it would go well with them..Thanks for a great recipe that my son loved..he ate 3 of them 🙂

  219. I made these with coconut flour instead of bread crumbs, so it was "low carb", Turned out really well.

  220. I made these as a casserole, and they were DELICIOUS! I used Parm & Herb Panko Crumbs instead of breadcrumbs. I also added garlic. It was one of the best side dishes I've ever made. I can't wait to make this again!! Super easy!

  221. Hmm… I think my comment got eaten when I had to log in. Anyway, I am making these now (in the oven). I used thawed and drained frozen shredded zucchini (mushed out the excess water in paper towels). The bag said 1 1/2 cups. I did not use an onion because I don't have one. I got FOUR mini tots. I'm sure they will be amazing, but I can't wait to try this one again once the garden starts producing. I think the frozen zucc threw it off.

  222. I just made these, and wow, they are good! I have a feeling the people who got ones that didn't cook right maybe didn't squish enough of the water out of the zucchini. I worked and worked at it — five towels, and then I used paper towels, too. I used 4C of zucchini, 3 eggs, 1/2 onion, and 1C bread crumbs. I was worried about them falling apart, but I think it's a bit too "bread crumby". I will use a different ratio next time. Oh, and mine slide right out of my muffin tins even before they were completely cooled. These are destined for a party tonight and I sure hope I have some left for the party. Fantastic recipe — thanks, Gina.

  223. Avatar photo
    jen_not_jenn

    I'm obsessed with these. I doubled the recipe and got 12 regular sized tots. I had 4 of them for 6 points (instead of 3, since it was doubled) and they were a super filling side dish. I also made the original recipe and got 6 regular size muffins. I can eat all 6 muffins for a great 9 point meal…wonderful for Lent!!

    My only tip: Make sure you get all the moisture out of the zucchini! They will be too moist when they are done baking and not at all like tots otherwise…they are still delicious, but it depends on what consistency you like. They may be more like tots if you make them into mini muffins.

  224. Avatar photo
    Kathie Boselowitz

    These are amazing!! I made these, the Tillipia with Lemon and Garlic and a bag of whole grains and vegetables from Trader Joes and for the FIRST time in years there was NOTHING LEFT of the dinner! That never happens. 🙂

    LOVE this recipe and the site!

  225. I made these tonight. They were absolutely DELICOUS!!! I was so happy with them!! I sprinkled a tiny bit of garlic powder on top of each muffin before baking, and they were so tasty! The only thing is this recipe only makes are 6 muffins.

    I DEFINITELY recommend this to anyone who loves carbs, because this tastes like all carbs but it's not!

    Thanks for the recipe.

  226. I made these last night for the first time and let me tell you they were sooooo good. my daughter who is 3 (and wont touch any veggies)so i have to hide them and this was perfect. she LOVED them and ate like 4 willingly.

  227. I made these and they were so good, but I have been craving these for a couple days now. Making them for my lunch. No kids, just me and my tots!!!

  228. These were fantastic! I made them over the weekend and my husband and I couldn't stop eating them. What a great way to eat zucchini!

  229. I made these this morning…absolutely delicious! I added an herb blend (salt-free) to it. The only issue I had was that one cup of grated zucchini didn't fill all the cups. I measured it out after squeezing excess water out and it was a cup…maybe it should be one packed cup? I will definitely be making these again…so easy and sooo yummy!

  230. These were so delish! Kid approved for sure! My 4 year old and 2 year old asked for more…and helped me make them! Ok….they helped mix! Tasty for sure. Thanks for another awesome recipe!

  231. I've made these twice this week! So good. My BF said "These are so f*****g good!" And he begged to eat all of mine once he had eaten all of his. So good!

  232. These were great, but I could not get them out of the pan. I waited for them to cool, the 2nd day used sprayed cupcake wrappers and it was not as good and stuck to the wrappers. With the leftover, we rolled a few balls and I turned them 1/2 thru and those turned out the best. Thanks, yummy recipe

  233. My husband made these the other night because he had leftover zucchini from a bread he made the day before. They were so delicious, even my 2.5 year old nephews had seconds!

  234. Made these tonight and they were delish! Used Egg Beaters instead of reg egg and will probably try panko whole wheat bread crumbs next time just to see how they are…

  235. Avatar photo
    Collette Lortie

    I've made these twice now (: I freaking looove them!!! Such an easy recipe & soooooo good (:

  236. I made these along side a flank steak and they were a big hit. My only negative feedback was they were super hard to pop out of the cupcake pan even though I oiled it. Hopefully next time they will be easier but everyone loved them!

  237. seems to me like the people who are getting less tots are using regular sized muffin tins instead of MINI??? read closely people, it clearly states MINI tin. and for others who are changing ingredients, quantities and cooking times- THAT'S probably why they are not coming out right (soft or not crisp etc.) i plan to make the exact recipe in the mini tin as stated, if i encounter any problems i will update this post. if anyone has done everything exact in mini tin and still had problems, let us know. thanks! and thanks Gina for all that you do, it is appreciated.

  238. I made these the other night and I did not like them at all. The texture was off and I thought they were so salty. I did not add any salt and they were entirely too salty. I love zucchini and I especially love zucchini muffins, so I was a bit sad that these were not my cup of tea. I love your site though 🙂

  239. As much as I wanted these to be tots, they were quiche. Still delicious (as always!) but when you're craving crispy potato, egg and zucchini just isn't the same. But I doubt there's a truly skinny tot! These will make a great hors d'oeuvres at parties!

  240. Just made these & I used Italian seasoned breadcrumbs. I didn't really like the flavor the breadcrumbs gave them. They kind of taste like Thanksgiving dinner stuffing.. And I think the problem that some people may have for not having 12 muffins is that they measure a cup of zucchini, then squeeze out the liquid…?

  241. My roommate gets really sick if she eats onions, is there any way I can make this without onion, maybe substitute for a shallot instead? I've heard they are a lot milder but still offer great taste.

  242. These were so delicious. I shared them with my folks and we all agreed this mixture would make an excellent stuffed mushroom filling, if you added some chopped mushroom to it 🙂

  243. My in-laws had a bumper crop of zucchini this year and have been handing them out to all the kids. These taste great with ribs and grilled cauliflower! Thanks for sharing!

  244. These were super tasty!!! Such a good addition to my weekly menu for a healthy side item! We really loved them. Especially dipped in Gina's recipe for homemade ketchup!

  245. I have grated zucchini in the freezer that I need to use. Has anyone tried it with frozen zucchini? Do you think if I let it defrost and drain it that it would work?

    1. Yes I have done it with frozen zucchini. I just thawed it and drained it really well. They came out great.

  246. OK, just made three batches of these, and having men in the house I had to add, wait for it, BACON.. to the last batch. They loved them. Just sayin.. They are eating them now, and dipping in ranch.. me, good just as they are. I will make again. Thanks.

  247. I made a double batch of these the other night and ate at least 9 of them myself! I put the rest in the fridge for later and my 17 yr (who hates veggies) called me at work to ask if they were crab cakes. I said sure – try one! so he did and ate 4 more and really liked them even after I told them what they were! victory!!! Might try using egg substitute next time.

  248. I'm jealous of everyone's tots that turned out great. Apparently my zucchini was just still too wet. After 20+ mins they were still gooey in the center, and I used minis. They also stuck terribly. I just ground up some oatmeal to add to my next batch to dry it up a little, and I'm trying it in papers, though might try the wax paper next time.

  249. These are phenomenal! I was dipping mine in ranch dressing the other night and they were so good that way, I'm thinking of adding ranch mix to the ingredients next time I make them!

  250. Wow! These are amazing! They just came out of the oven and even my picky kids love them!! I love zucchini and have loved finding awesome recipes- also, your idea of squeezing out the moisture in a kitchen towel- it worked perfectly:) Thanks for all your good work.

  251. Made these for a party DELICIOUS!!! I made a double protion and used a regular muffin pan and got a dozen. Super easy and fantastic for a party. Thanks Gina

  252. Avatar photo
    THE IslandGirl and Makijo

    Full of flavor! I made a double batch, grated a yellow squash along with the zucchini and made them in the large muffin tin….no leftovers! 🙂

  253. Avatar photo
    The Tiny Tiara

    I found a mini muffin pan at Ralph's for $10 and just pulled these babies out of the oven. My oven is a little screwy and I prefer most food crunchy, so I left them in for 20. My 4 1/2 year old is crazy for tater tots, and he is now quietly eating the zucchini tots with ketchup telling me how good they are in between bites. Another excellent recipe Gina <3

  254. I made these for my 14 month old twins and they gobbled them up! I added shredded carrots too and they were delicious. I think I am going to try adding some spinach and broccoli next time. And I'm going to double the recipe so there are actually some leftover for me to eat 🙂 Great recipe!

  255. 'Just heard about your site, Gina, and in looking at some of your recipes, there are many I'm going to try. After suffering a heart attack (I'm FINE now!!)6 weeks ago, and being diagnosed with pre-diabetes, changes have to be made! I will be visiting this site often and trying lots of your receipes! Thanks!!

  256. made these today for the 2nd time! i LOVE them. 1st i made them with zucchini and this time i made them with squash (although i'm soo sad i added way too much salt this time) i'm gonna do broccoli next. it's such a great way to eat veggies.

  257. I just made these this afternoon and they are absolutely delicious. Gina, thank you for all of your wonderful recipes! Not only are you teaching me how to cook healthy and enjoy this yummy food, but with the weight watchers points values it is making it super easy for me to follow this lifestyle change. Thank you 🙂

  258. my 18 year old wants me to make these in my muffin top pan–with a meat of some sort, so they can go inside an English muffin. He said it would be sort of like a breakfast patty. I'm thinking this might be a very good idea and will try it this week! (thanks for the recipe!)

  259. Avatar photo
    Sara Elizabeth

    I just made these and they turned out fantastically! I added an extra egg, more zucchini, used panko, and added some flax meal. They make an excellent dinner for my kids. Thank you so much!

  260. Right now is the second time I made these within 3 days. I love them!! Thank you Gina for coming up with this!!

  261. If you use a regular sizes 12 piece muffin tin pan, how many points per would they be? Anyone know? Thanks,

  262. I made these yesterday and my family loved them!! They were so delicious. Definately something everyone needs to make who likes zucchini.

  263. What type of bread crumbs do you use? I want to make sure I stay within the same points plus value as you have listed in the recipe! Thanks!

  264. Avatar photo
    Jessica Newman

    In the oven now…can't wait to try them….I used a regular size muffin pan and doubled the recipe and it made 8……I'm so excited to try them I'm always looking for newthings to try!!

  265. These were fantastic. I've made them three times already. The last two times, I've added chopped green chilis to the recipe. Gives them just a bit more pow.

  266. I shredded the zucchini then realized myy boyfriend ate all the cheese! Went ahead and made them anyway. I bumped up the bread crumbs to 1/3 cup and they stayed together! Could have used a bit more salt and pepper to make up for the lack of cheese taste but they turned out well!

  267. Gina …tips for freezing and then reheating???don't want the egg filing to get rubbery, appreciate the recipe

  268. I made these yesterday afternoon exactly as written, and they're wonderful! I doubled the recipe, and I'm so glad I did! I brought 4 in for breakfast this morning along with my yogurt and grapes. I love this website, Gina! I've made so many of your recipes. I'm following the WW plan and have lost 62 pounds!

    Denise

    1. Congrats on the loss Denise!! I am also on WW and have lost 30 since mid April. Gina's recipes have made it so easy to do that.

  269. I was thinking of making these this week for dinner, but dont know what to serve with them..Ideas?

  270. made these tonight with a different summer squash that came in my CSA box. Delicious! Paired well with the baked chicken nuggets. I'm planning to make them for brunch next weekend.

  271. I made these for supper tonight, and lost track of the number of times my husband told me "These are REALLY good!" Luckily he's going on a business trip tomorrow so I can have the last 4 all to myself!

  272. I just made these with Schar GF breadcrumbs -seasoned myself and using flax as egg substitute. Sooooo good wish I made a double batch!

    1. Avatar photo
      Michele Conard

      If you use the mini muffin pan it would be for 4 tots. Says makes 12 tots for a total of 3 servings.

    2. Avatar photo
      Michele Conard

      If you use the mini muffin pan it would be for 4 tots. Says makes 12 tots for a total of 3 servings.

  273. I made these for a party and they were such a big hit! I mixed up some greek yogurt and lemon juice to make a dip that went over really well. Next time I plan on topping them with a bit of tuna or salmon to make them the perfect appetizer bites!

  274. Avatar photo
    Stephanie F.

    I made a double batch of these for brunch with fruit salad because of how wonderful everyone said they were and there's not a single tot left!! I used Cabot's habanero cheese instead of cheddar and WOW, that packed quite a punch. I can't wait to make these again!

  275. These were yummy, and hit the spot. We had them as a side dish with sandwiches for dinner, but I'd like to try them as a side for breakfast, or even as a quick grab and go breakfast. Next time, I plan to make a larger batch and freeze them. Thanks for another winner!

  276. These little tots are really easy to make, and they are amazing! Everyone thought they were delicious! The only thing I would change is use a bigger muffin tin so I can eat more! Yummy!

  277. I made these over the weekend and followed the directions exactly. These did not turn out right. The consistency was weird and they never seemed to be done. I was really looking forward to these being good. I didn’t have a mini muffin pan so I used a regular one…and I only got 3 muffins.

    1. Sounds like you made them WAY too big. My advice? Spring for the mini-muffin pan. They're not expensive and they come in really handy.

    2. Avatar photo
      2b1f6bca-ef0b-11e2-a695-000bcdcb2996

      If you used a regular muffin tin, you didn't follow the directions exactly. The directions call for a mini muffin tin. This probably had a lot to do with your problem.

    3. Avatar photo
      Jennifer Moeller

      If you only got 3, you didn't follow the directions. You're only supposed to use one tablespoon of mixture per tot.

  278. I made these and added a few cloves of garlic, minced, and some basil and oregano. I used panko instead of bread crumbs. Very tasty!!

  279. I made these with parmesan and liked them. I'm wondering if someone has tried them with both parmesan and cheddar and which ones they prefered?

  280. I just made these! They are so yummy! I'm tempted to use the squash in my fridge (out of zuccini) for another batch.

  281. Made these last night for dinner and they were great !!! Everyone loved them, including my seven year old .. Thanks !

  282. amazing! just made these and loved them. i only got 8 out of mine but they were great. I'm thinking of balling them next time nad making 'meat' balls out of them maybe for a pasta dish… what do you think?

  283. You're my hero, Gina. I made these this weekend for a family dinner. OMG…I wish I made more. I omitted the onions and added Lawrey's garlic salt.

    My one stepson who proclaimed he hates zucchini ate 4 or 5 of them. He might have had more if there was any left. My other stepson refused to try it; however he's extremely picky. He ate raw cucumbers so my hubby and I didn't push it.

  284. I just made these and they are awesome! I used a regular muffin tin and cooked them about 5 min longer. Perfect! I was able to get 6 nice sized ones.

  285. I just made these and I can't stop eating them! I don't have a mini muffin tin so I doubled the recipe and made it in a regular size muffin pan. I forgot to put salt and pepper so they were a tad bland but still yummy. The next time I make them I'll add some garlic (and remember the salt and pepper!). They reminded me of an Impossible Cheeseburger Pie from Bisquick but with zucchini instead of hamburger. I bet they'd be good with chili powder and cumin and topped with some salsa.

  286. I just made these, and think I must have done something wrong. I used egg whites as I did not have any regular eggs. I baked for 20 min at 400, and they still were not crispy. Had to be eaten with a knife and fork, not a popper. Any tips?

  287. OK so I just finished EATING them. They were very good. They were sort of puffy & light. Reminded me a bit of a quiche. I guess my muffin tins were large as I only got 7 in total.
    Will definately make these again. Could be fun to experiment with the seasonings (I put some garlic in mine)

  288. I used leeks instead of onion and grated a little fresh garlic. Husband liked the crispier ones better so I would suggest 18 minutes for sure if you like them crispy. SO GOOD. We finished these ones and I can't wait to make more!!

  289. Avatar photo
    SkinnySimpleRecipes

    I doubled the recipe and freeze half of it. I hope they would come out as freshely baked.Thanks

  290. Hi Gina,
    Just love these. I did use a muffin pan the first time and sprayed well but they still did stick. Second time I used a mini scoop packed tightly and dropped them on parchment paper. Baked and did everything else as directed. They browned nicely, tasted great and clean up was a breeze. These will be made a few times a week in my house! BTW…have been cooking with your recipes now for almost a year. I just love all your recipes. My husband also knows you by name. He regularly asks if this is Gina's? I have even gotten him to start eating some things that he would typically not eat as everything tastes so good. Thank you so much for all the work you do with this site and your recipes.

    1. OMG! Exactly what I was thinking! I bet they'd be fabulous party food! I can't wait to try these!…kayte

  291. I make all kinds off dishes like this for my son and this just added to the list….however, these are much better and I ended up eating more of them!! I added a little garlic salt and powder and they were delish!!! Thanks!!

  292. OMG…eating these right now! They're amazing! I used yellow squash because I couldn't find the green zucchini in my store. Still yummy! I may eat the whole batch! But that still wouldn't be too bad!! Mmm…

  293. Did anyone else not get 12. I barely got 9 and they are tiny tots? I followed recipe exazctly? Not that I mind I will just use the rest of the zucchini and make more just curious.

  294. Made these Monday for my boyfriend I doubled the recipe and used jalapeno cheddar cheese instead, they were gone by yesterday so I made a second batch this time with egg whites!! Both amazing – really enjoyed this recipe!

  295. These were great! Super easy to make and they even taste good cold. I substituted almond cheese since I'm trying to limit my dairy.

  296. We tried these last night and I thought I followed the recipe exactly, but it only made 7 mini-muffins. When we first bit into one, it tasted fine, but then we kind of didn't like the taste so much. Probably Wong make these again. Oh well. It was a valiant effort to try to make veggies yummier!

    1. that really sounds good. I am going to try it tonight and will let you know . I haven't made this before. Looking forward

  297. These look delicious! Zucchini is my favorite vegetable, so I'm always looking for more zucchini recipes.

  298. I tried this with overflow zucchini from a friend's garden. It is delicious!!! So nice to know the points value is low, too.

  299. Avatar photo
    StrawberryBlonde

    I made these last night and they were delicious! Next time I'm going to add some minced garlic. I didn't have a problem getting these tots out of the tray, I just made sure they were very packed before baking them and used a knife to help wedge them out. They were a great side dish. My husband LOVED them. He couldn't believe they were healthy.

  300. Do you recommend these as a side or main dish? If used as a side what would you recommend serving with them for dinner?

  301. I made these last night, sprayed the heck out of the the tins and they still stuck miserably. Ended up scooping out the middles with a spoon, which tasted good, but wasn't too pretty. Have you ever tried making them in muffin papers? I have made many of your recipes over the last year and a half and have never been disappointed.

    1. Try letting them cool longer – when they are still hot they tend to fall apart. Once they are at room temp you can remove them easily and heat them up again!

  302. Avatar photo
    Jen Wright Designs

    We tried these last night and they were amazing!! We cannot wait to make more!!! Thanks!
    Hugs!
    Jen
    www.beachmonkeys.net

  303. Avatar photo
    Kindrea Hayes

    I just saw this recipe early yesterday and I made these last night and OMG did my kids love them. AWESOME way to get veggies in the kids.

  304. I never liked zucchini. But you have SO many DELICIOUS looking zucchini recipes that I've started experimenting and I AM HOOKED!!!! I have made almost all of your zucchini recipes and they are just fantastic! Thanks for getting me onto another green veggie 🙂

    1. Avatar photo
      Gina @ Skinnytaste

      When prepared right it's great, if prepared wrong it can be watery and not too good, thanks for taking a chance!

  305. These are awesome!!! Another great receipe to add to my collection. Even hubby liked them. This will be fun for brunch or appitizers. Thanks Gina!!

  306. I made these tonight and they were amazingly yummy. I did not have mini-muffin pans so I used extra breadcrumbs. I also added fresh parsley and garlic. Yummy!

  307. Avatar photo
    OneSpecialDeeDee

    All I can say is OMG GINA…

    small little things you can POP into your mouth!!!
    these came out awesome!!!!!!

  308. Hello – My husband made these tonight for dinner and they didn't set up well. The only thing different that he did was use a cupcake pan instead of a mini muffin pan. Any thoughts on what we did wrong? Thanks!

    1. Avatar photo
      Gina @ Skinnytaste

      Tell me how they won't wrong and maybe we can figure it out. Did you squeeze all the moisture out of the zucchini?

    2. he did squeeze the moisture out of the zucchini. the inside of the tots wouldnt get done, they were almost the consistancy before putting them in the oven, just the outside of the tots were cooked. i have plenty of zucchini so i will definetly try them again, what i did get to taste, they had wonderful flavor and the possibilities are endless! i think next time, ill make them and adjust the breadcrumbs.

  309. These are what everyone has said easy, delicious and addictive. lol! A tip I found online for squeezing the moisture out of the zucchini is a potato ricer. I've had one I bought for another recipe and it has gotten more use on zucchini than on potatoes.

    Thank you again for a great recipe. The Crustless zucchini pie is next.

  310. Made these tonight with some of our CSA zucchini, and they were quick, easy, and AMAZING! I agree – clearly addictive. Thanks, Gina, for another great recipe!

  311. We had these for breakfast this morning with pancackes. I don't even like zucchini and I LOVE these.

  312. So delicious! I have never commented, but I've made SO many of your recipes and recommended your sight to so many people because I love your food. Thank you!!!

  313. I made these last night and they turned out great! So easy to make as well, and my husband loved them! A keeper in my book!

  314. They look great! I don't own a mini tray. Do I double the recipe to make 12 regular size muffins? Same amount of time in the oven?

  315. Avatar photo
    Becky at The Two Bite Club

    Hi Gina! Thanks for giving a shout out to my blog. So glad you made these and shared them with your fans. They're awesome, right?! Keep up the stellar blogging! 🙂

    -Becky at The Two Bite Club

  316. I made these last night and we loved them. My zucchini-hating partner asked if he could have the leftovers in his lunch today, that's how much he like them.

    I don't have a mini muffin pan so I made them in a regular one. I filled the 12 cups up halfway and the baking time was 18 minutes, same as for the mini pan.

  317. This is genius! I love zucchini but my.husband doesn't like it at all. Plus, we have an 18 month old that we struggle with to eat fruits and veggies. I can't wait to try these and the zucchini pizza bites out on them!

  318. Just checking on the pan to use… it says mini muffin pan… but the picture doesn't look like a mini muffin pan. My mini muffin pan makes 36 muffins. Please clarify!

    Love your site!

  319. Gina, Do you think these would freeze well? I'd love to bake a couple batch's and then put in freezer bag.

  320. Gina, just double checking…does it mean I get to eat three of them for only 3 pts? One pt a piece. that is awesome if that is true. they look delicious
    thanks for all your great recipes.

    Kim Bolyard

  321. Any idea how long these should be cooked if I use a regular sized muffin tin? I don't have a mini, and don't really want to buy one, as I'd almost never use it.

  322. Do you include the zucchini's nutrition info when figuring points? Just wondering if these might be even lower in points if you don't count it. Thanks.

  323. Avatar photo
    Elizabeth@ Food Ramblings

    Yum! I made them but with parmesan cheese instead of cheddar. http://www.food-ramblings.com/2012/06/zucchini-tots.html

  324. This recipe looks fabulous! I can't wait to try them. Would it be ok to use egg substitute instead of a real egg? If so, would that lower the points at all?

  325. Holy Moly were these yummy! I made them in large muffin pans instead because I didn't have the mini, but wow they were so good!

    1. I was wondering if they would work in regular size muffin tins. Did you adjust the cooking time at all?

    2. Yea I think I set it a half hour, but I kept checkin on them every couple of minutes after 20. I also poked holes in them half way through just so I can see the progress..

  326. The sausage boats were absolutely divine so I can't wait to try these! The bread crumbs I have are unseasoned – how would you recommend seasoning them?

  327. Had these for dinner tonight. Thought I would make a double batch so I could see how leftovers would work – didn't have any left to try it out. Family loved them!

  328. You've done it again!! These sound incredible. And Ive had zucchini on the brain since I made the stuffed zucchini boats. I tell EVERYONE about this website. It is my absolute favorite! I love that I can eat real food… delicious and good for me but also stay on track with my weight loss goals. Thank you Gina!!

  329. I made these for dinner tonight with zucchini from the farmer's market. I followed the instructions exactly and baked them for 18 min., mine could been baked a few more minuets but the flavor was spot on and my two year old at six of them!

  330. I don't know what I did wrong. I followed the recipe exactly, but only had enough to make 9 tots in a mini muffin tin. They were filled level at the top. *shrug* No biggie. All 9 were still yummy!!

  331. Keep the zucchini recipes coming Gina !
    I made the petite zucchini meatloaves, zucchini boats , zucchini cake, chocolate zucchini bread, and I adapted one of your recipes and made banana zucchini muffins – all soooo yummy.Tomorrow I am making the crustless zucchini pie and an old favorite zucchini pancakes . I am so very grateful for you blog – I have lost 154 pounds with weight watchers but it is your recipes that keep me motivated and satisfied . I have learned so much about cooking with different spices and I have tried so many new foods thanks to you !!! So thank you thank you thank you !!!!!

    1. Just ate a few cold out of the fridge this morning… just as good! Love the texture. I love those Garden Lite Souffle's, but can rarely find them and they are super expensive. They are 4 pts plus and I love to eat them for breakfast. I think I may have just found a replacement! I just may stock my freezer with these little jewels 🙂 Thank you again, and again!

  332. Wonder if they'll work w/ muffin papers…I'm always nervous about sticking w/ my tin, even w/ loads of spray. I guess we'll see!

  333. These look and sound SO GOOD. Love the pictures. The orange napkin is a perfect contrast to the colors of the tots.

  334. These are AMAZING! I made them for my kids for dinner but I am the one who can't stop eating them. Oh my goodness, they are fantastic!!!

  335. I have these in the oven now! I love your recipes! I am a college student trying to eat healthy. Made the spinach lasagna roll-ups and bang bang shrimp last week. Everyone loved it! 🙂

  336. Going to try these tonight. I'm making a double batch and doing it in a 8×8 dish as a side for our dinner.

  337. This recipe is definitely getting filed into my "make soon" pile! When we entertain we usually do bites and finger foods, so these little guys will be perfect!

  338. Are you using a standard sized muffin tin, or a mini muffin tin? I think I NEED to try these tonight, they look amazing!

  339. I'm going to turn into a zucchini! Definitely making these with my leftover zucchini from the other recipes 🙂

  340. Avatar photo
    Mallory Perry

    Do you think you could make these with squash? I have TONS and am trying to figure out how to eat it other than sauteed with onion. Thanks!

  341. These are perfect for the freezer! I found a similar recipe on Pinterest and make them all the time for my 18 month old son. I make a dozen or so at a time and freeze them after they've been cooked. It's always hard to get little ones to eat their veggies, but he loves these. I also add finely shredded carrots to our tots, panko crumbs instead of bread crumbs and a little bit of garlic.

  342. These look great, I have a son that is Vegan, what else beside an egg, that I can sub to bind it, or can I just omit the egg?
    Really enjoy looking and trying the recipes, my daughter-in-law always tries new menus out, everything is aways very tasty and delicious!

    1. Maybe egg replacer? My cousins are vegan, I'm not sure personally but I think there is vegan cheese too.

    2. When baking for a vegan friend of mine I use (instead of 1 egg) 1 tablespoon of flax seed ground with 3 tablespoons of water. I just throw the whole seeds and the water into my Magic Bullet, blend it till it's almost gelatinous, and it works perfectly. Since the egg here is just for binding and not for leavening, you should be able to use that. Plus flax has so many health benefits 🙂

  343. These sound delicious! Perfect bite sized snack. I have 2 zucchini left over from my latest CSA type delivery so I will be making this for sure! I have also made something similar to your zucchini pizza bites (a recipe handed down from my grandmother) using either zucchini or eggplant and topping the slices with a tomato, a mixture of mayo sour cream and garlic and then extra shard cheddar and baked. Yes the sour cream mayo combo might sound strange but us Russians do love it!

    1. The muffin pan was for the Cauliflower recipe that Gina did…..with the Zucchini Tots you put them on a cookie sheet

  344. Not a big fan of onion, how do we all think it would taste without it? I had lap band surgery two months ago and I am thinking this might be a "band friendly" side dish.

    1. I made this without onions last night. Didn't miss it! I opted for shredded sharp cheddar instead of parmesan. They came out so good, I'm making more this weekend 🙂

  345. Love love love your site. Your recipes always deliver!

    You work, have children, AND post multiple times per week…Do you sleep??

    Can't wait to make these tonight!

  346. Made a similar items but no cheese and hubby didn't like, but wondering if I mixed the all the ingredients but instead of breadcrumbs used a little shredded potato instead if it would work and taste a little bit more like a tater tot?

  347. Looks yummy, wonder if I could leave out the breadcrumbs as I'm on low Carb diet? Well there's only one way to find out…………

    1. Just off the top of my head, I would toss some almonds in the food processor and give them a few pulses, just until they're ground, but not pasty. That would give you the same texture, but not the carbs.

    2. Avatar photo
      Gina @ Skinnytaste

      Not sure if it will be too watery, try using grated parmesan cheese and leave out the salt.

    3. you could use a low carb bread and make breadcrumbs…just did that and croutons recently. Mys sister got one called Sam's
      Bakery Low Carb bread (2 carbs)at her health food store and was like regular bread. I have bought some online at a place called Julian Bakery. It is dense and a little dry if not toasted, but makes great breadcrumbs. Last has 12 grm protein and 12 gram fiber…only 2 carbs.

    4. This was obviously a long time ago, but I thought I'd comment in case someone else reads through and needs something similar. My oldest son and I are both unable to eat gluten. I use GF oats (Bob's Red Mill) in place of breadcrumbs in meatloaf and other recipes all the time. They would probably work well here.

    5. You could also "bread" with psyllium husks (ground in a coffee grinder) or buckwheat/sarrasin flakes…Very low-carb and does the job!

    1. I made these for lunch using a parm/romano blend, added garlic, fresh rosemary and oregano…fabulous!

  348. Avatar photo
    Millie Snyder

    Yum! These zucchini tots look great and easy enough to make. I'll definitely be trying these out soon. Thanks for sharing!

  349. I am wondering if these would freeze well, prior to cooking. It would be nice to make a big batch of them and be able to pull out as needed.

    1. Avatar photo
      Gina @ Skinnytaste

      I think I would cook them, then freeze in ziplock bags and pop them in the micro to re-heat.

    2. I don't think the water content in the zucchini would let them freeze well unless cooked first. I'm thinking if you don't like them so crispy, you could cook at 375 for couple minutes more.

  350. Ahhh!!! I love tater tots, I love zucchini… are you reading my mind??
    Also, this is belated since the recipe has been here forever, but I made the pork carnitas last night with cilantro lime rice, sooooo good.
    Thanks for all you do Gina – made 4 of your recipes in the last week!

    1. You know you can save her recipes and do a meal planner!! So not only are her recipes simply amazing, but her website just rocks!! I think I'm in heaven. I have been making her recipes since I found this website about 2 weeks ago. They've all been a hit!

    2. Avatar photo
      OneSpecialDeeDee

      I've been following Gina for at least a few years now. I always Pin a favorite recipe and share on my FACEBOOK page. Everyone just loves skinnytaste.com

      Diane

    3. Avatar photo
      OneSpecialDeeDee

      found her site on this site:

      http://cookingandcraftycreationsbychristina.blogspot.com/search/label/peaches

  351. These are so good and easy to make!! Thanks for sharing your recipes, so far I haven't found one that we don't enjoy! 🙂

    1. I made them with roughly chopped steamed cauliflower tonight with fabulous results! Used some fresh bail and subbed crushed whole wheat saltines for the bread crumbs as I was out. Delicious. Going to try zucchini/cauliflower mix next.

  352. I love cheese but my husband can't have it. Can I do without? Do you think the points would go down?

    1. Avatar photo
      Paula J Calcaterra

      maybe an additional egg instead of cheese. or half the recipe as is and half with an extra egg and no cheese…

    2. Try using a 1/4 cup of very well drained silken tofu + a couple of tablespoons of nutritional yeast. This is a common vegan/veg substitution for cheese. Adds protein, too!

    3. Have you tried non dairy veggie cheese? It doesn't melt exactly like dairy but pretty close. And tastes good with vegetables!

    4. flaxseed meal acts like egg, and would add lots of protein to it, I believe instructions on bag would let you know how much for 1 egg, or you could google it

  353. Hi there! I can in no way locate a medium onion (never mind one to cut into quarters). They are always GIGANTIC in stores here. Would you happen to have a rough measurement for the onion? Thanks!!

    1. The produce department at my grocery store sells minced onion in small containers – maybe about 1/2 – to 1 cup. Much easier!

    2. My local grocery store, Stop & Shop, sells minced onion in small container – maybe 1 cup. Much easier than grating or mincing. Hope that helps!

  354. Avatar photo
    Andrea Deaver

    Just went and took my son to a farm yesterday to pick fresh zucchini for the first time – I can't wait to add these to our dinner tonight!

  355. Do you think they would work w/o the cheese?? I don't like cheese (other than mozzarella on pizza or mozzarella sticks LOL) or could I substitute mozzarella instead?

    1. I just finished making these with mozzarella, and they're delicious! I'm dipping them in marinara sauce.

    1. This is how I do it with broccoli. It is quite tasty.
      http://bkberger-dinner.blogspot.com/2013/04/broccoli-bites.html

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      Chris Masters

      Made the crustless pie this weekend and took it camping. Warmed it up over the campfire and everyone LOVED it!! Going to make these tots tonight for dinner. Yay zuchini!!!

  356. Avatar photo
    OneSpecialDeeDee

    I make something similar using broccoli chopped.

    Cannot wait to try these especially afyer making YOUR CRUSTLESS ZUCCHINI PIE the other day.

    Diane

  357. These look wonderful, I was looking for a special something for a baby shower buffet table, these will be perfect!!

      1. How long/what temp did you cook this? I was planning to make it as a casserole next week. Trying to do individual tots with a newborn is just too much work!

    1. Avatar photo
      8172d9c6-fb26-11e3-803d-3303e52fe81c

      I have a friend who peels, then grates the raw zucchini, drain, and then she fills a snack size ziplocs and freezes the grated zucchini. Later, she will add a snack pack to her homemade spaghetti sauces and soups to get more vegetables in her kids diet. I thought it was a great idea to share!

  358. Avatar photo
    The Mrs @ Success Along the Weigh

    Ooh, this looks awesome! I'm collecting zucchini recipes since they've got them so cheap at farmers markets.

    1. shred it and pack it in qt. zip lock bags, I put two cups per bag. Then I have it ready for breads and cakes and what ever all year long. Just type in zuchinni recipes and you get all kinds of good ones.

    2. You can make Zucchini pickles, Zucchini Boats filled with a filling, fried Zucchini and Zucchini Bread.

  359. I just pulled almost 4 pounds of zucchini out of my garden and wanted a new way to use them — these will be on the menu tonight!

    1. OMG same! I found this recipe too and it's awesome.
      http://infinateappetite.com/2011/06/25/zuccini-summer-squash-pancakes/

    2. Try zucchini 'spagetti' (use julienne cutter) – stir fry couple of mins to warm through and stir in homemade pesto. Nice with some fresh grated parmesan on top.

    3. Avatar photo
      Doug in the Villages

      Just made these, amazing with sour cream on the side, glad they are healthy because I,ll be eating a lot more. Thought I would freeze half of the recipe, not a chance