Zucchini has a way of sneaking into everything, doesn’t it? One day it’s the star of a stir fry, and the next it’s disguised as tots that make you question every frozen bag you’ve ever bought. These baked zucchini tots are golden, crisp on the outside, soft inside, and they deliver flavor without the greasy fingers of deep frying. I like to think of this recipe as a mix of comfort and cleverness. We’re talking about an easy way to get vegetables onto the table without the usual bargaining session. You know the one, where you ask, ‘Just three bites?’ and they counter with ‘How about none?’ This batch, though, vanishes fast. Whether you’ve been hunting for zucchini recipes baked, searching for easy zucchini recipes, or maybe just craving something snacky that feels a little better for you, this one is it. People call it one of the best zucchini recipes because it’s simple, wholesome, and honestly tastes way better than any fried zucchini recipe you’ve tried. The texture alone will win you over. If you’re into baked squash and zucchini recipes or collecting all sorts of recipes for zucchini, keep this one handy because it’s not going anywhere.

1) Key Takeaways
2) Easy Crispy Baked Zucchini Tots Recipe
3) Ingredients for Crispy Baked Zucchini Tots
4) How to Make Crispy Baked Zucchini Tots
5) Tips for Making Crispy Baked Zucchini Tots
6) Making Crispy Baked Zucchini Tots Ahead of Time
7) Storing Leftover Crispy Baked Zucchini Tots
8) Try these Side Dish recipes next!
9) Crispy Baked Zucchini Tots
10) Nutrition

1) Key Takeaways

These zucchini tots are baked, not fried, yet still crispy.
A perfect way to sneak vegetables onto the plate without fuss.
Simple ingredients and quick prep time keep it stress-free.
They work as snacks, sides, or even a fun appetizer for gatherings.

2) Easy Crispy Baked Zucchini Tots Recipe

I’ll be honest with you, I never thought zucchini would win over my snack-loving heart. Then I made these baked zucchini tots and it felt like I unlocked a secret. Crispy edges, a tender middle, and flavor that doesn’t scream “vegetable duty.” Who wouldn’t love that? Twice in the first week I made them, the tray disappeared before it even cooled.

We all crave something crunchy with dinner, and this recipe fills that spot without the heaviness of deep-frying. If you’ve ever looked for zucchini recipes that don’t feel like “diet food,” this is the answer. It belongs in every collection of easy zucchini recipes, because it turns a humble vegetable into a plate-clearing snack.

Think of it as comfort food with a clever twist. A side dish, an appetizer, or something you munch with your favorite dip. No fuss, no overthinking, just honest flavor that makes this one of the best zucchini recipes I’ve found.

3) Ingredients for Crispy Baked Zucchini Tots

Zucchini: Fresh zucchini grated and squeezed dry. This is the base that keeps everything light but still satisfying. I use medium zucchini so the flavor isn’t too bitter.

Egg: One egg binds everything. Without it, the mixture falls apart. It’s the glue that holds each little tot together.

Breadcrumbs: These add texture. I’ve tried both plain and seasoned, and both give that slight crunch that makes the bite work.

Cheddar Cheese: A handful of shredded cheddar melts into the tots, giving them a sharp edge of flavor that balances the zucchini.

Parmesan Cheese: Just enough to bring a salty, nutty punch. It’s like a background note that lifts everything else.

Garlic and Onion Powder: These spices do the heavy lifting, giving depth and savoriness without needing fresh chopping.

Salt and Pepper: A pinch of both, just to wake everything up.

Cooking Spray or Oil: A light coat keeps the tots from sticking and helps them crisp on the baking sheet.

4) How to Make Crispy Baked Zucchini Tots

Step 1. Preheat the oven to 400°F. Line a baking sheet and lightly coat it with oil or spray. This sets you up for a crisp finish.

Step 2. Grate the zucchini and squeeze it with a towel until it feels almost dry. Skip this step and you’ll end up with soggy tots.

Step 3. In a mixing bowl, stir zucchini, egg, breadcrumbs, cheddar, Parmesan, and seasonings. Mix until it feels even and sticks together.

Step 4. Scoop spoonfuls and shape them into little oblong tots with your hands. They don’t need to be perfect. Imperfect shapes add charm.

Step 5. Place them on the tray and bake 18 to 22 minutes, flipping once halfway through. Watch for golden edges and a firm feel.

Step 6. Let them rest a minute. Serve them warm with your favorite dipping sauce. I like marinara, but ranch never fails either.

5) Tips for Making Crispy Baked Zucchini Tots

Dry zucchini makes the difference. Every extra drop of water you remove means the texture improves. I usually squeeze mine twice, once in the towel and once more with clean hands.

Choose your cheese wisely. Cheddar gives it a punch, but mozzarella melts into gooey strings. If you want sharper flavor, don’t be shy with Parmesan. This flexibility makes it one of those recipes for zucchini that you’ll adapt to your taste.

Serve them quickly. These tots taste best fresh from the oven. The crisp edges soften as they cool, so have your dipping sauce ready before you pull the tray out.

6) Making Crispy Baked Zucchini Tots Ahead of Time

I get it. Life gets busy, and sometimes you want food ready before you need it. These tots handle that pretty well. Mix the zucchini blend earlier in the day and refrigerate it. Later, shape and bake when you’re ready. It saves time without losing flavor.

If you want to freeze them, shape the tots and arrange them on a tray. Once they firm up in the freezer, transfer them to a bag. Then bake straight from frozen when the craving hits. They’ll need a few extra minutes, but they crisp right up.

This trick makes them a reliable option when you’re juggling meals. For baked squash and zucchini recipes, it’s hard to find another that stores this easily.

7) Storing Leftover Crispy Baked Zucchini Tots

On the rare chance you have leftovers, tuck them in an airtight container in the fridge. They’ll keep for up to three days. To bring them back to life, slide them into a hot oven for a few minutes. The edges crisp again, almost like the first bake.

A microwave works, but it softens them. If that’s your only option, pair them with a crunchy dip or a side salad for contrast. I’ve done this more than once on a lazy lunch day.

If you need to stretch them longer, freeze them. Just thaw in the fridge overnight and warm them in the oven. It’s the easiest way to keep one of the best zucchini recipes handy without starting over.

8) Try these Side Dish recipes next!

9) Crispy Baked Zucchini Tots