by: Lina

Zucchini Tots: Healthy, Crispy, and Irresistible Mini Bites

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Zucchini Tots: Healthy, Crispy, and Irresistible Mini Bites

You know that feeling when you discover a snack that’s both ridiculously tasty and sneaky healthy? Yeah, that’s exactly what zucchini tots bring to the table. Honestly, these little bites are like the MVPs of veggie snacks—crispy on the outside, tender on the inside, and packed with fresh zucchini goodness. And the best part? They’re so easy to whip up that I often find myself sneaking a few before dinner even hits the table. Plus, if you’ve ever struggled with soggy zucchini or a tot that falls apart, I’ve got some foolproof tips that will make your batch absolutely perfect every single time.

Quick Facts

  • Yield: Serves 4
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes

Ingredients

For the Main Dish:

  • 2 medium zucchinis (about 12 ounces), grated
  • 1/2 teaspoon salt
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for baking or frying)

For the Sauce / Garnish (optional):

  • 1/2 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chopped fresh dill or chives
  • Salt and pepper, to taste

How I Make It

Step 1:

First off, **grate your zucchinis** into a large bowl. Sprinkle with the **salt** and toss lightly, then let them sit for 10 minutes. This draws out any extra moisture—key for crispy tots!

Step 2:

After resting, **wrap the zucchini in a clean kitchen towel** and squeeze out as much liquid as you can. This step can’t be rushed; the drier the zucchini, the better your tots will hold together.

Step 3:

Into the zucchini, stir in **cheddar, Parmesan, panko, egg, garlic powder, and pepper.** Mix well to combine everything evenly without turning it mushy.

Step 4:

Shape the mixture into small, bite-sized cylinders—about 1 inch long. If the mixture feels too wet, add a little extra panko, one tablespoon at a time.

Step 5:

Heat olive oil in a large skillet over medium heat. Fry the tots in batches for 3-4 minutes per side, until they’re golden and crispy. Alternatively, you can bake them at 400°F for 20-25 minutes, flipping halfway.

Step 6:

Mix Greek yogurt with lemon juice, dill, salt, and pepper for a quick dipping sauce. Serve your hot tots immediately with this cool and tangy dip—trust me, it’s a game changer.

Variations & Tips

  • Swap cheddar for mozzarella or pepper jack for a different flavor kick.
  • Add a pinch of smoked paprika or cayenne for a spicy twist.
  • Use gluten-free breadcrumbs to make this recipe allergy-friendly.
  • For an extra crispy crust, roll tots in breadcrumbs twice before cooking.
  • Finely chopped fresh herbs like basil or parsley can brighten up the mix.
  • Use a food processor to grate zucchini faster, but don’t over-puree.

How I Like to Serve It

Zucchini tots are perfect as a fun appetizer at casual parties or family movie nights. I love them alongside a fresh summer salad or even tucked into a warm sandwich for extra crunch. During game day, they’re the ultimate finger food for dipping and sharing.

Notes

  • Store leftover tots in an airtight container in the fridge for up to 3 days.
  • To reheat, bake at 375°F for 10 minutes or pan-fry briefly to regain crispiness.

Closing: Once you nail the crisp factor and get that perfect zucchini bite, these tots quickly become your go-to snack for every season.


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