Zucchini Tots

5 from 16 votes

Zucchini tots baked with onion, Panko bread crumbs, cheese, and herbs for an easy vegetable side dish.

Prep Time20

Cook Time20

Total Time40

Course: Vegetable Side

Cuisine: American

Keyword: Zucchini tots

Servings: Tots

Calories: 29.6kcal

Author: Susan Pridmore

1 cup shredded zucchini
1 large egg
¼ cup small-diced yellow onion
⅓ cup grated Asiago Cheese feel free to use Parmesan, mozzarella, or even cheddar
¼ cup Panko breadcrumbs or regular bread crumbs
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon kosher salt or to taste
¼ teaspoon garlic powder
Zest from ½ lemon

Preheat. Preheat the oven to 400˚ F, and line a baking sheet with parchment paper.
TIP: Don't use foil - the tots will stick to it like super-glue. Trust me.
Shred the zucchini. Use the large holes in a cheese grater to shred the zucchini. Squeeze out the excess liquid.
Grate the cheese. Use the small holes in a cheese grater to grate the Asiago or Parmesan cheese.
Mix. Whisk the egg in a medium-sized bowl. Add the remaining ingredients, and mix well using a large metal spoon.
Form the tots. Using a soup spoon, scoop the zucchini mixture into mounds, and gently shape. Each tot will be about 2 tablespoons, and you should end up with 10 tots.
Arrange on the prepared baking sheet.
Bake. Bake for 12 minutes, gently flip over, and bake for another 8-10 minutes, or until lightly browned.
Serve. Serve warm.