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, so many I created an entire Pinterest board called Yummy Zucchini devoted to it. A few of my favorites are Zucchini Enchiladas (perfect for meatless Mondays), Chicken Rollatini Stuffed with Zucchini and Mozzarella, 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!

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!

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 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

More Zucchini Recipes

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.
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4.94 from 45 votes
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Zucchini Tots

2
3
2
SP
108 Cals 7 Protein 11.5 Carbs 4.3 Fats
Prep Time: 14 mins
Cook Time: 16 mins
Total Time: 30 mins
Yield: 3 servings
COURSE: Side Dish
CUISINE: American
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.

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.

Notes

Adapted from The Two Bite Club

Nutrition

Serving: 5tots, Calories: 108kcal, Carbohydrates: 11.5g, Protein: 7g, Fat: 4.3g, Sodium: 262mg, Fiber: 2g, Sugar: 2g
Blue Smart Points: 2
Green Smart Points: 3
Purple Smart Points: 2
Points +: 3
Keywords: baked zucchini tots, zucchini tater tots, Zucchini Tots, zucchini tots recipe

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701 comments

  1. 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!

  2. 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!

  3. 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! 

  4. I made these with Parmesan and dipped them in marinara. So good!

  5. 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!!

  6. 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.

  7. 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! 

  8. Wife and I love these, however I have been making them twice the size recipe calls for.

  9. 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!

  10. So good.
    I ate them all.
    It was a double batch.

  11. 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.

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

  13. How would you freeze these? Would you freeze them raw or cooked

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

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  26. Great way to use zucchini!  Really tasty!

  27. These are soooo goood! I’m in love!!

  28. Simple, fast, yummy. 

  29. 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!

    • 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!

      • 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. These were wonderful. Best way to use zucchini in the summertime! 

  34. 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. 

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

    Yum!

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

  37. 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! 

  38. 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. 

  39. I will use crushed pork rinds instead of floor , look great 👍 

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

  41. 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. 

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

  43. 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.

  44. 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.

  45. This was an awesome recipe my kids loved making it  as much as eating it!!!

  46. 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!

  47. 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!.

  48. Delicious. I added chopped parsley and some fresh oregano. next time I’ll add garlic. Thanks

  49. 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!

  50. amazing recipe. Glad I found it. Make it, you’ll be glad you did.

  51. 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! 

  52. 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? 

  53. Omg! These are soooooo good!!

  54. I add extra cheese and sometimes fresh herbs or other seasonings. 

  55. 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!

  56. 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!

  57. This looks delicious! Can I also cook them on parchment paper over my cooking tray?

  58. Any idea what I could substitute for the egg? My son is allergic!

    • 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!

    • 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

  59. These are really easy and tasty. My 3 year old son even ate them up.

  60. 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.

  61. 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.

  62. 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.

  63. Pingback: 30 Easy, Healthy Dinner Ideas for Spring and Summer | Live Half Full

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

  65. 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! 🙂

  66. 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 🙂

  67. Made these last night as a side to our dinner, They are absolutely delicious!!!!! Thank you!

  68. 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!

  69. Pingback: Top 50 Weight Watchers Recipes For Weight Loss - Healthy Mega

  70. Simply the best way to love your veggies ❤️

  71. 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!

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

  73. anyone try deep frying them

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

    • 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.)

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

    • 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.

  75. Ugh … forgot to ring out the zucchini and mixture is all made. Is it ruined?!

  76. This was Delious I used cucumber instead took out center 

  77. 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.

  78. Can i put the zucchini in the food processor? will that work?

  79. Made these tonight and they are awesome! Picky husband loved them too. This recipe is a keeper. 

  80. 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!!

  81. 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!

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

  82. 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?

  83. 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!

  84. 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.

  85. Anyone use Ener G to make these ? Thanks so much in advance, they look yummy. Thanks for sharing

  86. 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

  87. 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! 

  88. How many are considered 1 serving  ? Or how many ounces ?

  89. 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 🙂

  90. I skip the onion and replace the breadcrumbs with crushed seasoned croutons. Delish!

  91. Has anyone tried mixing in some shredded hash brown potatoes? 

  92. Could you air fry these?  Time?

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

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

  95. 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!

  96. 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!

  97. Can these be made in advance and baked off later?

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

  99. You can also use parchment paper on your baking sheet for easy cleanup!

  100. Can I leave out the cheese and replace it with something else, maybe another vegetable?

  101. Mine came out too runny. Any solution?

  102. Pingback: Sunday Dinner | Ample Perspectives

  103. SILLY QUESTION… WHAT DO YOU DIP THESE IN?   TOMATOE SAUCE OR KETCHUP?

  104. Any substitute for breadcrumbs? I’m trying to avoid carbs. 

  105. 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!

  106. Is it possible to freeze without it becoming soggy as I defrost?

    • 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). 

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

  108. 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

  109. 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.

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

  111. 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!!!

  112. 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.

  113. These are delicious and so simple!

  114. Can you recommend a recipe for a dipping sauces?

  115. 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!

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

  117. 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.

  118. What brand of breadcrumbs do you usually use?

  119. 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.

  120. 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!

  121. 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.

  122. These are soooo good! I will make them again soon!

  123. 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! 

    • Lol that’s great! Let me know how it works with the crisper sheets!

      • 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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  127. 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.

  128. 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.

  129. Only cheese i have is kind of like a feta cheese. Would it still work fine?

  130. Pingback: How to Lighten Up Your Favorite Holiday Dishes | Kelly O'Hara Nutrition

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

    • 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.

      • 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.

  132. These look delish but I have a dumb question – how many zucchini do you need to make 1 cup? Thanks!

  133. Pingback: Skinnytaste Dinner Plan (Week 49) – DAMNR

  134. 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.

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

  136. 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.

  137. 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…

  138. 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!!!

  139. 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!

  140. 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?

  141. 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!

  142. 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.

  143. Delicious! I tripled the recipe, and my 2 kids still wanted more!!! Thank you for sharing the recipe!

  144. 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!

  145. 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”.

  146. I was wondering if after cooked and cooled if they could be frozen and reheated later.

  147. Can I use almond flour instead of breadcrumbs?

  148. 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?

  149. 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!

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

  151. Do yu leave the seeds or remove them?

  152. 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!

  153. Do you think I could prep them then freeze for later use?

  154. 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.

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

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

  157. 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.

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

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

  160. 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!

  161. I used my 1 tablespoon cookie scoop to measure each tot. Came out great!

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

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

  164. 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. 

  165. 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!

  166. 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!

  167. I used a mini muffin tin sprayed with Pam and only filled 1/3 full and pressed down. So yummy!!!!

  168. 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!!!

  169. 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!  🙂

  170. Pingback: This Week in Links – AshleyLC

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

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

  173. OMG! They taste like mini knishes! Delish!

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

  175. 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!

  176. Pingback: Sunday Food Prep – Curious Chameleon

  177. Glad you enjoyed them!

  178. 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!

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

  180. 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!

  181. 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.

  182. 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.

  183. 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?

  184. 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!

  185. Made these tonight, totally amazing

  186. I made it yesterday for supper and I was supereasy and yummy 🙂

  187. Made these last night and served them with salsa. EVERYONE LOVED THEM!

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

  189. Any ideas on how to make without the egg? My little guy is allergic 🙁

  190. 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!

  191. I just made these and they are unbelievably delicious!

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

    • 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.

    • 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!

  193. Do you take off the skin? Or do you grate it with the skin on?

  194. I would have to use onion powder. So my question is how much onion powder do I add?

  195. 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!

  196. 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!

  197. 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.

  198. Thanks you for this post… great information.
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  199. Should I measure out the cup of packed zucchini before or after I wring out the zucchini?

    • 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

  200. 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

  201. 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.

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

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

  205. Thank you so much for this recipe. these are so delicious! & So easy to make!

  206. 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.

  207. 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.

  208. 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.

  209. 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.

  210. 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.

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

  211. 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.

  212. 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!

  213. These were so good. Can't wait to try your other recipes.

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

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

  216. 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

  217. 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.

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

    Julia Kristina
    http://juliakristina.com

  221. 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.

  222. 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!!!!!!!

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

  224. 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.

  225. 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

  226. 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!!!!

  227. 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!

  228. 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!

  229. Would this be okay to serve as a cold appetizer rather than warm?

  230. Does this recipe double nicely? I have quite a few zucchini at home

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

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

  233. These have become a family favorite! Lots of flavor & very easy to put together.

  234. a new staple in my house and i don't even cook much

  235. 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.

  236. 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. 🙂

  237. Omg this is so good. Thanx for sharing. Love ur site:D

  238. 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.

  239. 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/

  240. So good!! And they're great as leftovers too!

  241. I tried these the other day and they were a total letdown. I love zucchini, but these were bland.

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

  243. 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 🙂

  244. 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!

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

  246. 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!

  247. 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?

  248. I love this idea! My child has an egg allergy, do you have a suggestion for a another binder?

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

  250. That's an awesome treat! delicious!

  251. 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.

  252. Great recipe..will try it out soon. Do we need to peel the zucchini before grating it?

  253. Did not like these. They weren't crispy enough. The flavor was okay, but not worth the trouble.

  254. 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…

  255. 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!

  256. This is making my mouth water. I am going to try this soon. Thanks for sharing.

  257. I added garlic powder. They were okay. Will try again.

  258. Due to my son having an allergy to egg, what can I substitute that with?

  259. 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)

  260. Try Baker's Joy/Secret instead of regular cooking spray when using muffin tins.

  261. Made these tonight and they were a huge hit! Just delicious! Any suggestions for a dipping sauce?

  262. 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! 😛

  263. 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.

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

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

  266. 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

  267. 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

  268. They were delicious. thank you

  269. My son does not like zucchini, well he ate this without complaining. I will make this again.

  270. 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.

  271. 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.

  272. These sound great! Would they work without the bread crumbs for those that don't eat any grains?

    • 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.

  273. 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.

  274. 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!

  275. 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.

  276. 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!!

  277. 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! 🙂

  278. 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!

  279. Yum! These look like a perfect snack!

  280. It looks wonderful, I also want to have a try.

  281. Love the updated recipe, Gina! It's what's for dinner tonight!

  282. A.M.A.Z.I.N.G. !!

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

  284. Hi Gina

    Love your recipes…I'm allergic to zucchine, can I use eggplant instead. Thanks

    Rina

  285. 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.

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

  287. 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.

    • 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.

  288. Is there a way to make these without eggs? Any ideas?

    • 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.

  289. 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!!

  290. 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!

  291. I tried this and used Italian bread crumbs and seasoned with Old Bay. Wonderful snack 🙂

  292. 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!

  293. If I do not want to add the breadcrumbs in, would they still hold together and be fine??

  294. 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/

  295. Made these tonight and they were AMAZING!!!! Yummm – thank you!

  296. 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?

  297. 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)

  298. 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!

  299. 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 🙂

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

  301. 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!

  302. 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.

  303. can you add pureed apple to them?

  304. 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.

  305. 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.

  306. 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!

  307. Hi Gina, can I make them without the bread crumbs? maybe I can use shredded potato instead?

  308. Can leftovers be frozen and reheated?

  309. My son hates vegetables, but he can't get enough of these! Thank you!

  310. My son hates vegetables, but he can't get enough of these tots! Thank you!

  311. These were so delicious!!! A great low point app for a crowd.

  312. I made this recipe today. It was delicious : ) Does anyone know if these will freeze well?

  313. would potato work instead of zucchini?

  314. Fabulous! My toddlers devoured them with 'is good'! I did add a dash of paprika too. Thank you

  315. 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.

  316. 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.

  317. 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!!!

  318. What was the result for anyone who didn't use cheese? I don't eat cheese of any kind. Thanks!

  319. 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!

  320. 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!

  321. 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!

  322. 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!

  323. 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

  324. 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!

  325. 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…

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

  327. 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!

  328. 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.

  329. 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 🙂

  330. 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!

  331. 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…?

  332. 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.

  333. 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 🙂

  334. 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!

  335. 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!

  336. 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?

  337. 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.

  338. 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.

  339. 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.

  340. 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!

  341. 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.

  342. 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

  343. 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! 🙂

  344. 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

  345. 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!

  346. '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!!

  347. 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.

  348. 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 🙂

  349. 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!)

  350. 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!

  351. My new favorite way to eat zucchini. These were deliscious!!!!

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

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

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

  355. good posting about Zucchini Tots

  356. 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!

  357. 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!!

  358. 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.

  359. 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!

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

  361. 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

    • 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.

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

  363. 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.

  364. 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!

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

  366. is it 108 calories for one zucchini tot ?

  367. 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!

  368. 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!

  369. 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!

  370. 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!

  371. Using a reg size muffin tin, made six, 12 mins in the oven….just fantastic Gina !

  372. 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.

    • 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.

    • 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.

    • The same thing happened to me. Maybe i'll add more breadcrumbs next time.

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

  373. 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!!

  374. 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?

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

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

  377. 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?

  378. Is there a way to make these with out going out to buy this mini muffin pan?

  379. 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.

  380. 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.

  381. 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.

  382. 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?

  383. DELICIOUS as always Gina! My 2 year old loved them!

  384. 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)

  385. 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!!

  386. I have these in the oven as we speak, they smell delicious! Can't wait to taste them

  387. Very good. Added some chipotle powder to pop the flavor. Yum!

  388. Would this work with carrots, too?

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

  390. 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.

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

  391. Made these lastnight! Yummy

  392. Works perfectly with egg whites

  393. 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!!

  394. 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…

  395. 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.

  396. 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!

  397. 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.

  398. I'm trying it with egg whites tonight and will let you know

  399. 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!

  400. Would they lose the flavor if you use panko bread crumbs instead?

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

  401. These were DELICIOUS!

  402. Would this work with egg whites instead?

  403. They are excellent……..Thank You so much.

  404. Gina, what would you pair these with for dinner?

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

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

  407. 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.

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

  409. 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.

    • 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!

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

  411. 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.

  412. 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 🙂

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

  413. 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!!

  414. 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!

  415. Thanks for such an easy recipe. Even my 11 month old liked them!

  416. All I can say is OMG GINA…

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

  417. 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!

    • I think that you have to add more breadcrumbs when they are larger.

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

    • 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.

  418. 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.

  419. These are delicious!!!! THANK YOU!!

  420. 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!

  421. Be careful, these things are addictive. I've been known to eat a whole batch.

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

  423. 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!!!

  424. 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!

  425. 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?

  426. 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

  427. 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.

  428. 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!

  429. Have you tried yellow squash? My zucchini plant died. I have an abundance of the yellow squash.

  430. I made these last night and on accident I left out the egg and they turned out wonderful!

  431. 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!

  432. 108 calories for 4?!?!?!?! I'm living off of these!

  433. No, you get to eat 4 for 3 pts. Even better!

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

  435. 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

  436. 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.

  437. Want! Now! And I wonder if I could sub- cooked rice for the breadcrumbs as a gluten free option?

  438. Oh yum! Thanks, as always, for giving me another way to use zucchini! Cheers~

  439. I cannot wait to try these…thanks!

  440. 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.

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

  442. 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?

  443. these look great! We all LOVED the sausage stuffed zucchini for dinner the other night!

  444. 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!

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

    • 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..

  445. i love ALL your zucchini recipes! do not stop!!! they're one of my favorite vegetables!!!!!

  446. 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?

  447. 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!

  448. 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!!

  449. 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!

  450. 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!!

  451. 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 !!!!!

  452. i love zucchini & these look delish!

    xo julesinflats.blogspot.com

  453. Mmm, these look great! I bet my kids will love these 😀

  454. Made a double batch of these tonight… YUMMY… can't wait for leftovers for breakfast! Thanks Gina 🙂

    • 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!

    • Yay!

  455. 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!

  456. love love zucchini….can be added to so many dishes..

    I shred and add to pasta, chicken etc.

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

  458. 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!!!

  459. 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! 🙂

  460. These look great!

  461. 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.

  462. Look yummy!!!!so delicious. I will be making this soon. gina xx

  463. 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!

  464. These look delicious!:)

  465. Just made these! Super easy and absolutely DELISH. Thanks, Gina :o)

  466. what a fun way to eat your veggies!

  467. Oh my, ignore my last question. I'm not a critical reader this late in the day 🙂

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

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

  470. 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!

  471. 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.

  472. 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!

    • Not sure if it would work without the cheese and egg to bind it.

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

    • There are vegan egg substitutes, and also soy cheese sustitutes that would work just fine

    • 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 🙂

  473. 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!

  474. Can't wait to go buy a mini muffin pan to make these. I hope my kids gobble them up

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

  475. 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.

  476. only have panko bread crumbs.. would that work in these?

  477. In a word: YUM! (I ate way more than I should have for lunch, but they were yummy!!)

  478. 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!

  479. 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?

  480. Wow this is opportune. I have a gigantic zucchini sitting on my kitchen counter right now!

  481. Do you think everything could be mixed in advance, and then kept in the refrigerator before baking?

  482. 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…………

    • 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.

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

    • Maybe crushed pork rinds??

    • 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.

    • 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.

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

  483. Mmmmm i love zucchini, bring on the zucc recipes! Thanks Gina, can't wait to make this!

  484. Can you swap the Cheddar for provolone?

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

  486. These are perfect to get ME to eat my veggies! Lol

  487. Looks great! Can't wait to try!!

  488. 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.

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

    • Great way to preserve all the zucchinis coming out of the garden.

    • 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.

  489. 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!

    • 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!

    • You guys are awesome!

    • 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

    • found her site on this site:

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

  490. 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! 🙂

  491. Would this work with cauliflower as well?

    • Good question, I think I'll try and see!

    • 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.

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

    • I haven't tried it so not sure if they will hold together, but give it a shot.

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

    • 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!

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

    • 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

  493. 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!!

  494. These are delicious. I made mine with parmesan cheese.

  495. 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!

  496. I make these a lot. They are great with quality parmesan as well!

  497. 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?

  498. can substitute broccoli instead???

  499. does it make 12?

  500. I make something similar using broccoli chopped.

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

    Diane

  501. These looks so delicious and have such a beautiful presentation!

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

  503. I wonder if you could use these for a zucchini tot casserole…

  504. These look tasty! Do you think they would freeze well?

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

  506. Great idea! I only have 1 zuc plant and it produces far more than I have ways to use it!

    • 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.

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

  507. 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!