Zucchini Tots

Zucchini Tots – these are absolutely delicious! I’m a Southern food lover, and big on ‘taters – and even I don’t miss the potatoes in this extremely delicious version of the classic tater tot. My kids go crazy over these too, & they’re super easy!

Tater tots are on most kids favorite foods list, but honestly – they just aren’t the healthiest option.  This recipes takes the flavors of the classic tater tots & infuses that flavor into a much healthier alternative – shredded zucchini. Zucchini is a mild vegetable, and takes on the flavors of whatever you pair with it, making it the perfect substitution when making a healthier tot for your tot.

Adults will love these too, especially when paired with my chipotle ranch sauce.  I created a lightened up version of my delectable sauce though for pairing with this recipe.  So, you can choose to serve it with the original chipotle ranch sauce, the new lightened up version, or heck – don’t use it at all and just pull out the ketchup, or whatever else you like to dip your tots in!


Taking care to press the zucchini mixture down in your mini muffin tins makes them nice & crispy – because no one likes a soggy tot.  Unless you’re weird, which is still ok – because I never make any claims to be normal myself – or sane. -wink-

Feel free to experiment with this recipe a little too.  Like the spice?  Add some cayenne.  Love garlic?  Add more!  Don’t like cheddar? Use another cheese! Customize it for your tastes, you won’t hurt my feelings any.


Zucchini Tots - these are absolutely delicious! I'm a Southern food lover, and big on 'taters - and even I don't miss the potatoes in this extremely delicious version of the classic tater tot. My kids go crazy over these too, & they're super easy! | MrsHappyHomemaker.com @thathousewife


I have made these for many years now, and not trying to toot my own horn or anything – but they’re awesome.  I actually would much rather have a helping of these than tater tots. You won’t even know these are made with zucchini, so serve them up to your kiddos and sneak those veggies into them.  Don’t worry, your secret is safe with me. 


Zucchini Tots
Prep time: 
Cook time: 
Total time: 
Serves: 24 tots
  • 1 cup shredded, peeled zucchini (about 2 zucchinis)
  • 1 small onion, diced
  • 1 egg
  • ¼ Italian seasoned bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoned salt
  • ½ teaspoon black pepper
  • ½ cup shredded cheddar cheese
  • paprika to garnish
  1. Preheat your oven to 425 degrees.
  2. In a large bowl, combine the first 8 ingredients. Spray 24 mini muffin cups with non-stick cooking spray. Using a small spoon, evenly distribute the zucchini mixture among the cups – filling about halfway & pressing the mixture down a little with the back of the spoon. Sprinkle with paprika.
  3. Bake for 20 minutes.


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  • Kathy E.

    I just made these and they are really yummy. Thank you for sharing

  • how do you shred a zucchini ? with a veg peeler or what?

    • neon zebra

      use a cheese shredder it works wonders just not the tiny sized one. or you can use a food prosseser

  • Barbara

    Is it 1/4 cup bread crumbs? The recipe only said 1/4 Italian seasoned bread crumbs.

    • They are bread crumbs, I prefer the seasoned variety but you can use plain as well.

      • Maggie

        I believe Barbara was asking for the amount of breadcrumbs.

        • I see that now – I’m not sure what in the world I was thinking 3 months ago. Geez, lol. Yes, 1/4 cup.

  • katyookha

    Is it 1/4 cup of bread crumbs or 1/4 Tablespoon?

  • Lindsay

    Is there a substitute for breadcrumbs? We eat gluten free and I can make my own, but it is time consuming. IS there is another binder you suggest?

    • You could use gluten free pretzels, almond meal, or gluten free rice chex. Hope this helps!

  • Sam

    These made an amazing dinner tonight. I used yellow squash and no paprika. Props to you!

  • LaShelle Morrison

    I finally got around to making these. One of my family favorites is Tater Tot Casserole, but my husband is no longer supposed to have potatoes. So I made a double batch, and then rather than making them in mini muffin tins, I just put a thin layer on top of the tater tot casserole. It turned out great! The rest of the mixture I used a melon baller, and baked them on a cookie sheet. They turned out great! And the whole family loved this on top of the tater tot casserole! Thanks!

    • I am SO happy to hear this!! Thank you so much for taking the time to come back & share your success with the recipe!

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  • Lisa Cooper

    I love that when I print your recipe the photo is included!! Thanks for that 🙂

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