Zucchini Tots
- 10m Prep Time
- 22m Cook Time
- 30m Ready In
These zucchini tots are a crispy, cheesy snack made with grated zucchini, pecorino, and panko. Baked until golden, they make a great appetizer or side dish.
Ingredients
- 2 medium zucchini
- 1 large egg beaten
- 118 ml pecorino grated
- 118 ml panko
- 1 clove garlic crushed with press
- 2.46 ml pepper
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 231 mg
- Iron: 1.19 mg
- Magnesium: 28 mg
- Phosphorus: 209 mg
- Potassium: 336 mg
- Zinc: 1.13 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 medium zucchini
- 118 ml panko
- 2.46 ml pepper
Prepare
- Beat 1 large egg
- Grate 118 ml pecorino
- 1 clove garlic, crushed with press
Let's Cook
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Step 1.
Preheat the oven to 400°F. Coat a large baking sheet with nonstick cooking spray.
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Step 2.
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove as much moisture as possible.
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Step 3.
In a medium bowl, combine the squeezed zucchini, beaten egg, grated pecorino, panko, crushed garlic, and pepper. Mix until evenly combined.
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Step 4.
Using a small cookie scoop or tablespoon, drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. With your hands or a small spatula, shape each mound into a small log about 2 inches long.
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Step 5.
Bake the tots for 10 minutes, then remove the baking sheet from the oven and carefully flip each tot with a spatula. Return to the oven and continue baking until golden brown and crisp, about 10 to 12 minutes more (20 to 22 minutes total).
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Step 6.
Let the tots cool on the baking sheet for 2 minutes before serving. For make-ahead: refrigerate cooled tots in an airtight container for up to 3 days. To reheat, place on a foil-lined toaster oven tray and toast on a dark setting until hot and crisp.