Can I make zucchini tots ahead of time?

Yes. You can bake them ahead and refrigerate them. Reheat them in the oven or air fryer before serving.

Why are my zucchini tots soggy?

The zucchini probably contained too much water. Squeeze the grated zucchini very well before mixing the ingredients.

Yes. Panko works well and can give the tots a slightly crunchier texture.

Yes, although cheese adds flavor and helps with texture. You can replace it with a little extra breadcrumbs and seasonings.

Yes. Air fry at around 375°F until golden and crisp, checking them regularly because cooking times can vary by air fryer.

Fresh zucchini is recommended because frozen zucchini contains more water and can make the tots difficult to crisp

What sauce goes best with zucchini tots? Ranch, marinara, garlic aioli, and honey mustard are all excellent choices.

Scale

Heat the oven.
Preheat your oven to 400°F. Lightly grease a mini muffin pan with cooking spray or olive oil.
Grate the zucchini.
Grate the zucchini and onion using the large holes of a box grater.
Remove excess moisture.
Place the grated zucchini and onion in a clean kitchen towel. Squeeze firmly until as much liquid as possible is removed. This step is important for crispy tots.
Mix the ingredients.
Add the squeezed zucchini and onion to a bowl. Stir in the egg, cheddar, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper.
Fill the pan.
Scoop the mixture into the prepared mini muffin pan. Press each portion down gently so the tots hold their shape.
Bake.
Bake for 18–22 minutes, or until the edges are golden brown and crisp.
Make them extra crispy.
For deeper browning, broil for about 1–2 minutes at the end. Watch closely so they do not burn.
Cool and serve.
Let the zucchini tots cool for a few minutes before removing them from the pan. Serve warm with your favorite dipping sauce.