Baked Zucchini Tots Recipe with Cheddar Cheese

Zucchini Tots are my go to move when I have a couple of zucchini hanging out in the fridge and I want something snacky but not greasy. You know that feeling when you want a crispy bite to dunk in sauce, but you also want to feel like you ate a vegetable on purpose? That is exactly where these come in. These are baked, packed with cheddar, and honestly pretty hard to stop eating once they come out of the oven. If your kids are suspicious of green things, this is one of those recipes that can win them over.

Why You’ll Love These Homemade Zucchini Tots

First, they taste like comfort food. The cheddar cheese gives you that familiar salty, melty vibe, while the zucchini keeps everything lighter than the usual fried tot situation.

Second, this recipe is flexible. You can make them more cheesy, more herby, or even a little spicy depending on your mood.

Third, they are a great way to use up zucchini before it gets sad and squishy in the crisper drawer. I also like pairing zucchini nights with other simple meals, like this cozy chicken zucchini bake recipe when I want dinner to feel easy but still homemade.

And last, these Baked Zucchini Tots Recipe with Cheddar Cheese are genuinely fun. They are the kind of bite sized food that makes everyone hover around the kitchen.

Ingredients for Cheesy Zucchini Tots

Here is what I grab when I make my Baked Zucchini Tots Recipe with Cheddar Cheese. Nothing fancy, just practical pantry stuff.

• Zucchini (medium to large, shredded)
• Cheddar cheese (sharp is my favorite for more flavor)
• Egg (helps bind everything)
• Breadcrumbs (regular or panko)
• Grated parmesan (optional but adds a nice salty kick)
• Garlic powder or minced garlic
• Onion powder (optional)
• Salt and pepper
• Cooking spray or a little oil for the pan

Quick note on salt: go easy at first because cheddar and parmesan can be salty. You can always add a pinch later after you taste one.

How to Prepare and Drain Shredded Zucchini

This is the part people want to skip, and I get it. But draining zucchini is the difference between crisp tots and soft little veggie lumps.

My no stress draining method

Shred the zucchini, then sprinkle it with a small pinch of salt and let it sit for 10 minutes. After that, scoop it into a clean kitchen towel or a few layers of paper towels and squeeze. Like, really squeeze. You want to get a surprising amount of water out.

If you have ever made zucchini snacks before, you know zucchini is basically a water bottle wearing a green jacket. The drier it is, the better your tots will hold together.

How to Make Cheesy Zucchini Tots Step by Step

I keep this process simple because I am usually doing it while also answering a random question like, “What is for dessert?”

1) Preheat your oven to 400 F and lightly grease a baking sheet or line it with parchment paper.

2) In a bowl, mix the drained shredded zucchini, cheddar cheese, egg, breadcrumbs, seasonings, and parmesan if using.

3) Stir until it looks like a thick, scoopable mixture. If it feels too wet to shape, add 1 to 2 tablespoons more breadcrumbs.

4) Shape into small tot logs with your hands. I aim for about 1 tablespoon each. Pack them gently but firmly.

5) Place them on the baking sheet with a little space between them. Spray the tops lightly with cooking spray for better browning.

6) Bake for about 20 to 25 minutes, flipping halfway, until golden and crisp around the edges.

This is the moment when your kitchen starts smelling like cheesy roasted goodness and people suddenly “just happen” to wander in.

How to Get Crispy Zucchini Tots Every Time

If you want that crisp outside, here are the rules I follow every single time:

Drain the zucchini well. This is the big one.

Do not overcrowd the pan. Air needs space to circulate or they steam.

Use a hot oven. 400 F is the sweet spot for me.

Flip them. The bottom needs love too.

Also, if you are into crispy zucchini snacks in general, you might like these baked keto zucchini fries on nights when you want something you can just line up and bake without shaping.

Baked Zucchini Tots vs. Air Fryer Zucchini Tots

Baked is my default because I can make a whole tray at once. It is also easier when I am cooking other things and do not want to babysit batches.

Air fryer zucchini tots get crisp faster, and they can be extra crunchy on the outside. The downside is you usually have to cook them in batches unless you have a big air fryer.

If you want to air fry: set it to 375 F, spray the basket, and cook about 10 to 12 minutes, shaking or flipping once. Keep an eye on them because cheese can brown quickly.

Best Cheese and Breadcrumbs for Zucchini Tots

Cheddar is the star here, and I like sharp cheddar because it actually tastes like something after baking. Mild cheddar works too, but the flavor is softer.

For breadcrumbs, panko makes the outside a little crunchier. Regular breadcrumbs give a tighter, more classic tot texture. If you are low on breadcrumbs, crushed crackers can work in a pinch.

One more cheesy idea: a mix of cheddar and mozzarella gives you a stretchier pull, but it can also make them softer. So if crisp is your goal, stick to mostly cheddar.

Easy Zucchini Tots Variations and Substitutions

I make little tweaks depending on what is in the fridge:

Add chopped green onions for a savory bite.

Mix in cooked bacon bits if you want them extra snacky.

Use smoked cheddar for a deeper flavor.

Add a pinch of paprika or cayenne if you like heat.

Swap parmesan for pecorino if that is what you have.

And if you are looking for another zucchini side that feels a little more grown up, this garlic butter steak zucchini is a solid dinner move.

How to Make Zucchini Tots Gluten-Free, Vegetarian & Kid-Friendly

These are already vegetarian as long as your cheese choices fit your preferences.

To make them gluten free, use gluten free breadcrumbs or crushed gluten free crackers. You can also try almond flour, but the texture will be a bit more tender, not as crunchy.

For kid friendly tots, I keep the seasoning simple: garlic powder, a tiny pinch of salt, and cheddar. If your kids are extra cautious, let them help shape the tots. When they make them, they magically want to eat them.

What to Serve with Cheesy Zucchini Tots

I serve these like I would any fun side. Here are a few easy ideas:

• Alongside burgers or sliders
• With grilled chicken or simple baked fish
• Next to a big salad for a light lunch
• As an appetizer for game night

If you want to lean into the veggie baking theme, I also love something a little sweet after, like these carrot and zucchini bars with dreamy citrus cream cheese frosting. It is a fun way to keep the zucchini party going.

Best Dipping Sauces for Zucchini Tots

Dipping sauce is not optional in my house. Here are my favorites:

Ranch for classic comfort.

Marinara if you want that mozzarella stick energy.

Garlic aioli for something a little bold.

Sriracha mayo when you want a tiny kick.

Honey mustard if you like sweet and tangy.

I usually put out two options because people have strong opinions about sauce, and I respect that.

How to Store, Freeze and Reheat Zucchini Tots

These store better than you would think.

Storing in the fridge

Let them cool, then keep them in an airtight container for up to 3 to 4 days.

Freezing for later

Freeze them after baking for best results. Lay them on a sheet to freeze first, then move to a freezer bag. They keep well for about 2 months.

Reheating without getting soggy

Oven or air fryer is best. Bake at 375 F for 8 to 12 minutes until hot and crisp. Microwave works, but they will soften, and the whole point of tots is that outside crunch.

Common Mistakes When Making Zucchini Tots

I have made every mistake so you do not have to.

Not draining enough water. You will end up with mush.

Making them too big. Smaller tots cook through and crisp up better.

Skipping the flip. One side will be pale and soft.

Overdoing the cheese. I love cheese, but too much can make them greasy and fragile.

Underseasoning. Zucchini is mild, so a little garlic and pepper really helps.

More Easy Zucchini Recipes to Try

If your garden is exploding or you just keep buying zucchini with good intentions, you are not alone. I like having a small lineup of zucchini recipes so I do not get bored.

These Baked Zucchini Tots Recipe with Cheddar Cheese are my snack pick, but I rotate them with zucchini fries, casseroles, and quick skillet sides depending on the week. Zucchini is one of those ingredients that plays nice with so many flavors, which is probably why I keep coming back to it.

Common Questions

Can I make these ahead of time?

Yes. You can shape the tots and keep them covered in the fridge for a few hours, then bake when you are ready. I think they bake best when the mixture is still fairly cold.

Why are my tots falling apart?

Usually it is too much moisture or not enough binder. Drain the zucchini more, then add a bit more breadcrumbs or another spoonful of parmesan.

Can I use frozen shredded zucchini?

You can, but thaw it completely and squeeze it very dry. Frozen zucchini holds a lot of water, so take your time with the draining step.

Do I have to use cheddar?

No, but cheddar gives the best flavor for this style. If you swap, try pepper jack for heat or a mix of cheddar and mozzarella for a milder taste.

How do I know they are done?

The outside should be golden and the tots should feel firm when you nudge them with a spatula. If they still feel soft, give them a few more minutes.

A cozy little final note before you bake

If you make this Baked Zucchini Tots Recipe with Cheddar Cheese, do yourself a favor and drain that zucchini like you mean it, then bake them hot and give them a flip halfway. Once you nail the texture, you will want these on repeat for snacks, lunch boxes, and lazy dinners. If you want more tot inspiration, I have also enjoyed comparing notes with recipes like Perfectly Crispy Zucchini Tots Recipe – Feel Good Foodie and Zucchini Tots – Skinnytaste because everyone has their own little tricks. Now go grab that zucchini and some cheddar, and let your oven do the work. You are going to love the first crispy bite.

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