Easy Recipes

Crispy Mini Zucchini Tots with Onion

farhanmohla October 4, 2026

I usually make these when I have a couple of zucchini sitting in the fridge that need to be used up. Instead of making another loaf of zucchini bread or simply sautéing them, I turn them into little golden bites with shredded cheese, onion, breadcrumbs, and a few simple seasonings.

Honestly, the best part is the texture. They get wonderfully crisp and golden on the outside while staying soft and tender in the middle. The cheese adds a savory richness, while the onion gives every bite just enough sweetness and flavor.

They’re great as a healthy-ish snack, appetizer, lunchbox bite, or side dish. And if you serve them with a creamy dipping sauce, don’t be surprised if the whole plate disappears!

Why You’ll Love These Zucchini Tots

Crispy and golden on the outside
Tender and flavorful inside
An easy way to use fresh zucchini
Loaded with vegetables and cheesy goodness
Kid-friendly and great for picky eaters
Easy to bake, air-fry, or pan-fry
Perfect as an appetizer, snack, or side dish
Made with simple pantry ingredients

Ingredients

For the Zucchini Tots

2 medium zucchini, about 2 cups grated
½ small onion, finely chopped or grated
1 large egg
½ cup shredded cheddar cheese
½ cup breadcrumbs or panko breadcrumbs
2 tablespoons all-purpose flour
1 clove garlic, minced
2 tablespoons fresh parsley, finely chopped
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon garlic powder
2 tablespoons grated Parmesan cheese, optional but highly recommended
1–2 tablespoons olive oil, for brushing or spraying

Optional Dipping Sauce

½ cup Greek yogurt or sour cream
1 tablespoon mayonnaise
1 small garlic clove, finely grated
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
Pinch of salt and black pepper

How to Make Crispy Mini Zucchini Tots

Step 1: Grate the Zucchini

Start by washing and grating the zucchini using the large holes of a box grater.

Now comes the most important step: removing excess water.

Zucchini contains a surprising amount of moisture, and if you skip this step, your tots can turn out soft and soggy instead of crispy.

Place the grated zucchini in a clean kitchen towel or several layers of paper towels. Squeeze it firmly over the sink until you’ve removed as much liquid as possible.

I usually let it sit for a minute and squeeze it again. You really can’t overdo this part.

Step 2: Prepare the Onion

Finely chop the onion, or grate it if you prefer a smoother texture.

If the onion seems particularly watery, give it a quick squeeze with a paper towel as well.

Add the zucchini and onion to a large mixing bowl.

Step 3: Mix Everything Together

Add the egg, shredded cheddar, breadcrumbs, flour, garlic, parsley, Parmesan, paprika, garlic powder, salt, and black pepper.

Mix everything until well combined.

The mixture should be moist enough to hold together when pressed but not wet or runny.

If it feels too loose, add another tablespoon of breadcrumbs. If it seems unusually dry, let it sit for a couple of minutes before deciding whether it needs anything else.

Step 4: Shape the Mini Tots

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Take about 1 tablespoon of the mixture and roll or press it into a small tot shape.

You can make them round, slightly oval, or even little nugget shapes. Don’t worry about making them perfect—I actually think the slightly rustic ones look more homemade and tend to get beautifully crispy edges.

Arrange the tots on the prepared baking sheet, leaving a little space between each one.

Lightly spray or brush the tops with olive oil.

Step 5: Bake Until Golden and Crispy

Bake for approximately 20–25 minutes, turning the tots halfway through.

They should be golden brown and crisp around the edges when they’re done.

For an extra-crispy finish, you can give them another 2–3 minutes under the broiler, but keep a close eye on them because they can brown quickly.

Let them cool for a few minutes before serving. They’ll firm up slightly as they cool.

Air Fryer Method

If you have an air fryer, this is actually one of my favorite ways to cook these zucchini tots.

Preheat the air fryer to 375°F (190°C). Arrange the tots in a single layer, making sure they aren’t crowded.

Lightly spray them with oil and cook for about 10–14 minutes, turning halfway through.

Depending on the size of your air fryer and the size of your tots, you may need to work in batches.

The result is wonderfully crisp without needing much oil.

Pan-Frying Option

For an especially golden, indulgent version, you can pan-fry the tots.

Heat a thin layer of olive oil in a large skillet over medium heat. Carefully add the zucchini tots and cook for about 3–4 minutes per side, or until golden brown and cooked through.

Don’t overcrowd the pan. I usually cook them in batches so they have enough room to brown instead of steaming.

Transfer the cooked tots to a paper towel-lined plate.

My Best Tips for Crispy Zucchini Tots

1. Don’t skip squeezing the zucchini

This is easily the most important tip. Too much moisture is the enemy of crispy zucchini tots. Squeeze the grated zucchini really well before mixing.

2. Use panko for extra crunch

Regular breadcrumbs work perfectly, but panko breadcrumbs give the outside an even crunchier texture.

3. Don’t make the tots too large

Smaller tots cook more evenly and develop more crispy edges. I usually aim for roughly 1-inch portions.

4. Don’t overcrowd the baking sheet

Give each tot some breathing room. If they’re touching, they’ll steam rather than crisp.

5. Add Parmesan

This is optional, but honestly, I love adding a little Parmesan. It gives the tots extra savory flavor and helps them develop a beautiful golden crust.

6. Adjust the mixture if needed

Every zucchini is a little different. If yours is especially juicy, you may need a little more breadcrumbs. The mixture should easily hold its shape when pressed.

7. Serve them warm

They’re at their absolute best when they’re fresh from the oven or air fryer—crispy edges, warm cheesy center, and all.

What to Serve with Zucchini Tots

These little bites are incredibly versatile.

As an appetizer

Serve them with a creamy garlic-yogurt dip, ranch dressing, or your favorite dipping sauce.

As a side dish

They’re delicious alongside grilled chicken, roasted vegetables, burgers, sandwiches, or a simple green salad.

For breakfast or brunch

I like serving a few with scrambled eggs or a fried egg for a simple veggie-packed breakfast.

In lunchboxes

Once cooled, they’re easy to pack for lunch or an afternoon snack. Add a small container of yogurt-based dip on the side.

With marinara sauce

For something a little different, try dipping them into warm marinara sauce. The combination of crispy zucchini and tomato sauce is surprisingly delicious.

Easy Creamy Garlic Dip

If you have five minutes, I’d definitely make the dip.

Simply stir together:

½ cup Greek yogurt or sour cream
1 tablespoon mayonnaise
1 grated garlic clove
1 tablespoon lemon juice
Chopped parsley
Salt and black pepper to taste

Give it a good stir and refrigerate until you’re ready to serve.

The cool, creamy dip is a perfect contrast to the hot, crispy zucchini tots.

Nutrition Information

Approximate nutrition per serving, assuming 4 servings and baking with a moderate amount of oil:

Calories: 190–210
Protein: 9 g
Carbohydrates: 18 g
Fat: 10 g
Fiber: 2–3 g
Sugar: 4 g
Sodium: 350–450 mg

Nutrition is an estimate and will vary depending on the exact ingredients, cheese, breadcrumbs, and amount of oil used.

Frequently Asked Questions

Can I make zucchini tots ahead of time?

Absolutely. You can shape the uncooked tots several hours ahead and keep them covered in the refrigerator until you’re ready to cook them. You can also cook them in advance and reheat them in an air fryer or oven to bring the crispiness back.

Why are my zucchini tots soggy?

The most common reason is excess moisture in the zucchini. Make sure you squeeze the grated zucchini extremely well before adding the other ingredients. Also, avoid overcrowding the baking sheet or air fryer.

Can I freeze zucchini tots?

Yes. Let cooked tots cool completely, then freeze them in a single layer before transferring them to a freezer-safe container or bag. Reheat them directly from frozen in an air fryer or oven until hot and crisp.

Can I use a different cheese?

Definitely. Cheddar is my favorite for its flavor and color, but mozzarella, Monterey Jack, Colby, or a mixture of cheeses can work well. Parmesan is also great for adding extra savory flavor.

Can I make these without breadcrumbs?

Yes, although the texture will be a little different. You can experiment with crushed crackers, quick-cooking oats, almond flour, or another suitable binder. You may need to adjust the amount depending on how wet your zucchini is.

Final Thoughts

These Crispy Mini Zucchini Tots with Onion have become one of those recipes I come back to whenever I want something easy, comforting, and veggie-packed.

I love that they don’t feel like a “healthy substitute.” They’re genuinely delicious—crispy around the edges, tender in the middle, cheesy, savory, and full of fresh zucchini and onion.

And honestly, if you’re cooking for kids or anyone who claims they don’t like zucchini, these are worth trying. Put a bowl of warm tots on the table with a creamy dipping sauce and see how quickly