These easy homemade parmesan zucchini tots are a fun and delicious way to eat zucchini. They make a great healthy snack or side dish.
I’ve really enjoyed making vegetable tots. So far I’ve made cauliflower and broccoli ones and recently I tackled zucchini. I love how the zucchini stayed green even after baking!
Recently, Amazon started offering free 2 hour delivery from some local grocery stores and restaurants in San Diego with their Prime membership. I have to confess, I’ve used it quite a few times. Normally I like picking out my own produce and if I have a lot of things I need to buy, I would still rather go to the store. But if it’s just one item I need, I really don’t want the hassle of getting ready to go out, driving to the store and back, waiting in the check-out line, etc, all for one item.
When I got the idea to make zucchini tots, I didn’t actually have any zucchini in the house. So I ended up buying it with the Prime Now app (along with some other items to reach the $20 minimum). It was so nice not to have to leave the house! I got a ton done while waiting. A few hours later, I was united with my zucchini and ready to go.
These tots come together pretty easily. It is slightly more effort than the cauliflower and broccoli tots because the zucchinis produce a lot of water when shredded. But after patting them dry, you just add a few more ingredients, shape them into cylinders and you’re ready to go!
PARMESAN ZUCCHINI TOTS
1 1/2 cups shredded and lightly patted dry zucchini (about 1 1/2 medium zucchini)
1 cup panko bread crumbs
1/2 tbsp dry Italian seasoning
1/2 cup shredded parmesan cheese
1 large egg
Shred zucchini with a vegetable grater. When done, pat zucchini dry with a few sheets of paper towels. While you don’t need to completely dry the zucchini, you do want to absorb some of the moisture. I used about 4 sheets of paper towels. You want to keep drying the zucchini until the stage where when you pat the shredded zucchini with a paper towel, the paper towel is moist but no longer soaking with water.
Preheat oven to 400 F. Measure out 1 1/2 cups of patted dry zucchini and add to a large mixing bowl. Add egg, cheese and breadcrumbs. Stir until everything is thoroughly combined.
Take 1 tablespoon of zucchini batter and squeeze between palm of hand, compressing it. Some water should also release out. Using both hands now, shape to resemble a cylinder tater tot shape. Place onto a baking sheet lined with silicone baking mat or parchment paper. Repeat with remaining zucchini.
Bake for about 15-20 minutes until bottoms are golden brown and crispy. Flip over and bake for another 5 minutes. Serve warm with dipping sauce of your choice.