Zucchini Cheddar Tater Tots (Printable)

Golden crispy zucchini with cheddar, tender inside for a savory, kid-friendly snack or appetizer.

# What You Need:

→ Vegetables

01 - 2 medium zucchini, grated
02 - 1 small russet potato, peeled and grated
03 - 1 small onion, grated

→ Dairy

04 - 1 cup sharp cheddar cheese, shredded
05 - 1 large egg

→ Dry Ingredients

06 - ½ cup breadcrumbs (panko or regular)
07 - ¼ cup all-purpose flour
08 - ½ teaspoon garlic powder
09 - ½ teaspoon onion powder
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper

→ For Serving

12 - Ketchup or ranch dressing (optional)

# How To Make:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place the grated zucchini, potato, and onion in a clean kitchen towel and squeeze out excess moisture.
03 - In a large mixing bowl, combine the drained vegetables with cheddar cheese, egg, breadcrumbs, flour, garlic powder, onion powder, salt, and black pepper.
04 - Scoop approximately 1 tablespoon of mixture and shape into small cylindrical tots. Arrange on the prepared baking sheet.
05 - Spray or lightly brush tots with olive oil to enhance crispiness.
06 - Bake for 20-25 minutes, turning halfway through, until golden brown and crisp.
07 - Serve warm with ketchup or preferred dipping sauce.

# Expert Tips:

01 -
  • You can sneak in veggies without anyone suspecting, and the cheese brings it all together in a golden crust.
  • It’s one of those things everyone loves, whether you’re feeding picky eaters or enjoying a grown-up snack spread.
02 -
  • If you skip squeezing out all the veggie liquid, you’ll end up with soggy, flat lumps instead of crispy tots.
  • Baking directly on an unlined pan leads to stubborn sticking — parchment paper or a silicone mat is non-negotiable.
03 -
  • Grate your potato and onion last — they brown quickly and stay fresher that way.
  • Squeeze the grated veggies so vigorously that your arms tire; it’s the real secret behind perfectly crisp tots.
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