Zucchini Tots

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

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

Zucchini Tots

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

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

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

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

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

How To Make Zucchini Tots

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Zucchini Tots

4.93 from 64 votes
Zucchini Tots are a great way to get your family to eat their veggies! These kid-friendly zucchini tots, made with shredded zucchini and cheese make a great side dish or snack.
Course: Side Dish, Snack
Cuisine: American
Zucchini Tots
Prep: 14 minutes
Cook: 16 minutes
Total: 30 minutes
Yield: 3 servings
Serving Size: 5 tots


  • 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


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

Last Step:

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


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738 comments on “Zucchini Tots”

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

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

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

  4. Avatar photo

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

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

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

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

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

  8. Avatar photo
    Mary McSorley

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

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

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

  11. Avatar photo
    tara e fonteyn

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

  12. Avatar photo
    Wanted to love them..

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

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

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

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

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


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

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

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

  18. 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!

  19. 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! 

  20. Avatar photo
    Marylynn Zellers

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

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

  21. 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.

  22. 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! 

  23. 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!

  24. 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.

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

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

  27. Avatar photo
    Donna Rozniata

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

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

    All are favorites!

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

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

  29. 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.  

  30. 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…

  31. 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. 

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


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

  34. 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! 

  35. Avatar photo
    Kim Bergkvist

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

  36. Avatar photo
    kelly kennedy

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

  37. Avatar photo
    MaryEllen zalev

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

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

  39. 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.

  40. 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.

  41. 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!

  42. 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!.

  43. Avatar photo
    Karen E Andersson

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

  44. 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! 

  45. 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? 

  46. 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!

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

    1. Avatar photo
      Adrienne Rubinkowski

      NEAT Foods has an egg alternative you can try:

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

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

  48. 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.

  49. 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.

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

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  53. Avatar photo
    Cathy Croft Roalef

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

  54. 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 🙂

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

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  57. 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!

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    1. Avatar photo
      Adrienne Rubinkowski

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

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

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

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

  60. 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.

  61. Avatar photo
    Melissa Brooker

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

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

    1. Avatar photo
      Adrienne Rubinkowski

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

  63. Avatar photo
    Culinary Novice

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

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

  64. 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!

  65. 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.

  66. 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

  67. 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! 

  68. 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 🙂

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

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

  71. 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!

  72. 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!

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

  74. Pingback: Sunday Dinner | Ample Perspectives

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

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

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

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

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  77. Avatar photo
    steven slater

    I just made the zucchini tots in a mini muffin pan this morning.
    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

  78. 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.

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

  80. 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!!!

  81. Avatar photo
    Nancy Schneeloch

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

  82. 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!

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

  84. 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.

  85. 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.

  86. 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!

  87. 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.

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

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

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  92. 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.

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

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

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

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

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  97. 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?

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

  99. 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.

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

      1. Avatar photo
        steven slater

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

  101. 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!!!

  102. 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!

  103. 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?

  104. 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!

  105. 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.

  106. 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!

  107. 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”.

  108. 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?

  109. Avatar photo
    Nicole Sisilli

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

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  111. 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!

  112. 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.