Description

Crispy, baked zucchini tots that are kid-approved and perfect for back-to-school snacks. These savory, cheesy bites are baked, not fried, ensuring a crunchy exterior and tender interior without the guilt.

Ingredients

Scale

2 large medium zucchini (about 1.5 lbs / 680g)
1 teaspoon salt
1 large egg, beaten
½ cup freshly grated Parmesan cheese (50g)
½ cup panko breadcrumbs (40g)
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon black pepper
2 tablespoons cornstarch
¼ teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped (optional, for garnish)
Olive oil spray

Instructions

Wash and trim the ends of the zucchini. Grate the zucchini using the large holes of a box grater to get about 2 cups of grated zucchini.
Sprinkle the grated zucchini with 1 teaspoon of salt and toss to coat. Let it sit for 10 minutes to draw out excess moisture.
Place the salted zucchini in a cheesecloth or clean kitchen towel and squeeze tightly over the sink to wring out as much water as possible. The zucchini should feel almost dry.
In a large bowl, combine the squeezed zucchini with the beaten egg, grated Parmesan, panko breadcrumbs, garlic powder, onion powder, oregano, and black pepper. Mix well until evenly distributed.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Take a tablespoon of the zucchini mixture and roll it into a log shape, or pipe using a piping bag or zip-top bag with the corner cut off. Place tots on the prepared baking sheet, leaving space between each.
Lightly spray the tots with olive oil.
Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. For extra crispiness, broil for the last 1-2 minutes, watching closely to prevent burning.
Remove from the oven and let cool for 2-3 minutes before serving warm with your favorite dipping sauce.

Notes

Ensure you squeeze the zucchini thoroughly to remove moisture; this is crucial for crispiness. Use panko breadcrumbs for a lighter, crunchier texture. If using frozen zucchini, thaw completely and squeeze out extra water. These can be frozen after baking and reheated in the oven or air fryer.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Snack
Cuisine: American

Nutrition

Serving Size: Approximately 10-12
Calories: 180
Sugar: 4
Sodium: 350
Fat: 10
Saturated Fat: 3
Carbohydrates: 15
Fiber: 3
Protein: 8

Keywords: zucchini tots, baked zucchini, kid-friendly snacks, back to school snacks, healthy snacks, gluten-free options, vegetarian snacks, crispy baked vegetables