Best Zucchini Tots Recipes

ZUCCHINI TOTS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C.)
• Grate the zucchini into a bowl and salt generously.
• Allow zucchini to sit for 20 minutes as the salt draws out moisture.
• Pour zucchini onto a clean dish towel and wring it out over the sink or into a separate bowl.
• Pour the zucchini back into your bowl and add bread crumbs, cheddar cheese, eggs, garlic powder, and pepper. Mix together until well-blended.
• Take a tablespoon of mixture and roll it into a tot, repeat for rest of mixture.
• Place on a greased baking sheet and place in the oven for 20-25 minutes or until tots are crunchy. Serve warm.
• Enjoy!

SHREDDED ZUCCHINI TOTS

Steps:

• Place zucchini in a colander or strainer set over a bowl and sprinkle a pinch of salt over the top; let liquid drain from zucchini for 1 hour. Press zucchini with a paper towel to remove any excess liquid.
• Preheat oven to 350 degrees F (175 degrees C). Spray a mini-muffin pan with cooking spray.
• Stir zucchini, bread crumbs, Cheddar cheese, onion, eggs, black pepper, oregano, basil, 1/4 teaspoon salt, rosemary, garlic powder, and sage together in a large bowl. Spoon zucchini mixture into prepared muffin cups, filling each cup and flattening mixture to be even with the top of the muffin pan.
• Bake in the preheated oven until browned, 15 to 20 minutes.

ZUCCHINI TOTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a mini-muffin tin with cooking spray.
• Combine zucchini and carrot in a large bowl. Squeeze out excess water using a paper towel.
• Mix bread crumbs, feta cheese, basil, egg, salt, pepper, and oregano into zucchini-carrot mixture. Scoop mixture using a mini ice cream scoop or 2 spoons and press mixture into the prepared muffin tin using the back of a spoon.
• Bake in the preheated oven until tops are golden brown, 15 to 18 minutes.

ZUCCHINI TATER TOTS

Steps:

• Preheat oven to 400°F.
• Place the grated zucchini in cheesecloth or a kitchen towel and wring all of the excess water out (it will be a lot!).
• Place the zucchini in a bowl along with all of the other ingredients except the olive oil. Mix until combined. If the mixture seems too wet, add a little more breadcrumbs.
• Line a baking sheet with parchment paper. Take a tablespoon of the mixture and form it into an oval shape. Repeat with the remaining mixture. Arrange the tots on a single layer on the baking sheet and spray or brush the tops lightly with olive oil.
• Bake until puffed up and cooked through, about 20 minutes. Flip halfway through cooking. Serve with marinara sauce or other dipping sauce.

HEALTHY ZUCCHINI TOTS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Grate the zucchini with a coarse cheese grater.
• Transfer the grated bits to a medium bowl and season with a ¼ teaspoon of the salt. Mix the zucchini until well incorporated.
• Let the zucchini sit for 20 minutes until the salt has drawn out some of the moisture.
• Pour the zucchini into a kitchen towel and twist to strain as much liquid as you can.
• Place the grated zucchini back into a bowl and mix with the breadcrumbs, green onions, garlic, onion powder, remaining ¼ teaspoon of salt, pepper, and egg, and mix until well combined.
• From the mixture into 15 even sized tots and transfer to a parchment lined baking sheet.
• Bake for 20-24 minutes, flipping each halfway through.
• Serve with your choice of dipping sauce.
• Enjoy!

EASY + CHEESY OVEN-FRIED ZUCCHINI TOTS

Steps:

• Heat oven to 400° F. Spray cookie sheet with cooking spray. Grate or finely chop zucchini; squeeze out all of the excess water with a clean dish towel. In medium bowl, mix zucchini, onion, bread crumbs, Parmesan cheese, egg, and salt and pepper to taste. Mix until well blended. Shape about a tablespoonful of mixture into a small round log. Place on cookie sheet. Repeat to use all of mixture, placing 1 inch apart. Bake 18 to 22 minutes, turning halfway through bake time. Serve with ketchup.

ZUCCHINI TOTS

Steps:

• 1. Preheat oven to 400. Prepare either a mini muffin pan (you will get 12 tots) or a regular muffin pan (you will get 6 large tots) with cooking spray.
• 2. Place the grated zucchini in a paper towel or towel and drain off the excess water. This is an important step so you don't end up with soggy tots.
• 3. In a bowl, combine the zucchini, egg, bread crumbs, onion, cheese, salt, and pepper. Place into the prepared muffin tins.
• 4. Bake for 15-20 minutes, until golden and really crispy.

ZUCCHINI TOTS (LOW CARB) RECIPE - (4.1/5)

Steps:

• Preheat oven to 400 Grate the zucchini and squeeze out as much water as you can. It's surprisingly a pretty watery veggie. The more water you get out, the crisper your tots will be. Use a tea towel, or paper towels to squish and absorb the water. Add all ingredients into a large bowl. Stir well. Spray a mini muffin pan with a non-stick spray. You could alternatively shape these into tots and place on a baking sheet. Fill the muffin tin with the mixture, and bake for 15-20 mins or until the tops have turned golden. Serve immediately with a low fat sour cream, light blue cheese, or reduced sugar ketchup!

OVEN-FRIED ZUCCHINI TOTS

Steps:

• Heat oven to 400° F. Spray cookie sheet with cooking spray.
• Grate or finely chop 1 medium zucchini; squeeze out all of the excess water with a clean dish towel.
• In medium bowl, mix zucchini, 1/4 cup finely chopped or grated onion, 1/4 cup Progresso™ garlic & herb bread crumbs, 1/4 cup grated Parmesan cheese, 1 egg, beaten, and salt and pepper to taste. Mix until well blended.
• Shape about a tablespoonful of mixture into a small round log. Place on cookie sheet. Repeat to use all of mixture, placing 1 inch apart.
• Bake 18 to 22 minutes, turning halfway through bake time.
• Serve with ketchup.
• Heat oven to 400° F. Spray cookie sheet with cooking spray.
• Grate or finely chop 1 medium zucchini; squeeze out all of the excess water with a clean dish towel.
• In medium bowl, mix zucchini, 1/4 cup finely chopped or grated onion, 1/4 cup Progresso™ garlic & herb bread crumbs, 1/4 cup grated Parmesan cheese, 1 egg, beaten, and salt and pepper to taste. Mix until well blended.
• Shape about a tablespoonful of mixture into a small round log. Place on cookie sheet. Repeat to use all of mixture, placing 1 inch apart.
• Bake 18 to 22 minutes, turning halfway through bake time.
• Serve with ketchup.

ZUCCHINI TOTS

Steps:

• 1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside. 2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that. 3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper. 4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

GREEK ZUCCHINI TOTS

Steps:

• Preheat oven to 180C/350F.
• Grate the zucchini and place into a large colander. Sprinkle with 1/4 tsp salt, toss with your fingers and leave to sweat for 30 minutes.
• Working a handful at a time, squeeze out the excess water (as much as you can) and place the zucchini in a bowl.
• Add the Batter ingredients (except oil spray) and mix to combine.
• Spray 2 baking trays with oil. Dollop heaped tablespoons onto the trays, then use your fingers to shape them into cylinder "tater-tot / potato gem" shapes.
• Spray with oil. Bake for 25 minutes, swapping the trays at around 20 minutes, or until golden brown and a crunchy crust forms on the surface.
• Serve with lemon wedges and Tzatziki, if using.
• Mix together ingredients and set aside for at least 10 minutes before serving.