Parmesan Zucchini Tots

April 15, 2024
|By devinmorgan

Explore this delicious and creative main course recipe for Parmesan Zucchini Tots that are not only tasty but also easy to make. Perfect for a flavorful meal!

Yields1 Serving
Prep Time30 minsCook Time20 minsTotal Time50 mins
 1 ½ cups shredded and lightly patted dry zucchini
 1 cup Italian seasoned panko bread crumbs (if you use regular bread crumbs use less and add italian seasoning mix)
 ½ cup shredded parmesan cheese
 1 large egg
1

Shred zucchini with a vegetable grater. When done, pat zucchini dry with a few sheets of paper towels. While you don’t need to completely dry the zucchini you do want to absorb some of the moisture. I used about 4 sheets of paper towels. You want to keep drying the zucchini with a paper towel, the paper towel is moist but no longer soaking with water.

2

Preheat oven to 400 F. Measure out 1 ½ cups of patted dry zucchini and add to a large mixing bowl. Add egg, cheese and breadcrumbs. Stir until everything is thoroughly combined.

3

Take 1 tablespoon of zucchini batter and squeeze between palm of hand,
compressing it. Some water should also release out. Using both hands now, shape to a cylinder tater tot shape. Place onto a baking sheet lined with silicone baking mat or parchment paper. Repeat with remaining zucchini.

4

Bake for about 20 minutes until bottoms are golden brown and crispy. Flip over and bake for another 5 minutes.

Ingredients

 1 ½ cups shredded and lightly patted dry zucchini
 1 cup Italian seasoned panko bread crumbs (if you use regular bread crumbs use less and add italian seasoning mix)
 ½ cup shredded parmesan cheese
 1 large egg

Directions

1

Shred zucchini with a vegetable grater. When done, pat zucchini dry with a few sheets of paper towels. While you don’t need to completely dry the zucchini you do want to absorb some of the moisture. I used about 4 sheets of paper towels. You want to keep drying the zucchini with a paper towel, the paper towel is moist but no longer soaking with water.

2

Preheat oven to 400 F. Measure out 1 ½ cups of patted dry zucchini and add to a large mixing bowl. Add egg, cheese and breadcrumbs. Stir until everything is thoroughly combined.

3

Take 1 tablespoon of zucchini batter and squeeze between palm of hand,
compressing it. Some water should also release out. Using both hands now, shape to a cylinder tater tot shape. Place onto a baking sheet lined with silicone baking mat or parchment paper. Repeat with remaining zucchini.

4

Bake for about 20 minutes until bottoms are golden brown and crispy. Flip over and bake for another 5 minutes.

Parmesan Zucchini Tots
IngredientsDirections