Zucchini Tots Recipe

Zucchini: A green vegetable that adds moisture and mild flavor to the tots.

Breadcrumbs: Small dried bread pieces that help hold the mixture together and add crunch.

Parmesan cheese: A hard, salty cheese that gives a rich taste and helps with binding.

Egg: Acts as a binder to keep all the ingredients together.

Garlic powder: Adds a mild garlic flavor without the texture of fresh garlic.

Onion powder: Gives a subtle onion taste to enhance the flavor.

Salt: Brings out the flavors of all the ingredients.

Black pepper: Adds a little bit of spice and depth to the tots.

One of the most important steps in this Zucchini Tots Recipe is squeezing out the extra moisture from the grated zucchini. Here’s how you can do it without making a mess:

1. After grating your zucchini, put it in the middle of a clean kitchen towel or some paper towels.
2. Gather the edges of the towel together to make a little pouch.
3. Twist and squeeze the towel tightly over the sink or a bowl to press out as much water as you can.
4. Keep squeezing until the towel feels much drier and the zucchini looks less wet.

Doing this step really helps because zucchini holds a lot of water, and if you don’t get rid of it, your tots will be soggy and might not hold their shape well when you bake them. Removing the moisture means your tots will be crispier on the outside and soft on the inside, which is exactly what you want!

When I first tried this recipe, I didn’t squeeze out enough water, and my tots turned out mushy and fell apart. After I learned this trick, the texture improved a lot. A little tip: if you don’t have a towel handy, you can also press the grated zucchini in a fine mesh strainer with the back of a spoon to get some of the water out. Either way, it’s worth the extra step because it makes your Zucchini Tots taste so much better and look more golden and crispy after baking.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and moisture content, making it a great alternative.

• breadcrumbs - Substitute with panko: Panko breadcrumbs provide a lighter, crispier texture.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and nutty flavor profile.

• large egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed + 3 tablespoon water) works as a binder for a vegan option.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor.

• onion powder - Substitute with finely chopped onion: Finely chopped onion provides a fresh and slightly sweet taste.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor along with the saltiness.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• Allow the zucchini tots to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled tots in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to regain their crispiness.

• For freezing, arrange the cooled zucchini tots in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.

• Transfer the frozen tots to a freezer-safe bag or container. Label with the date for reference.

• Freeze for up to 2-3 months. When ready to eat, bake directly from frozen at 400°F (200°C) for 15-20 minutes, flipping halfway through, until heated through and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover zucchini tots on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and crispy on the outside. This method helps retain their original texture and flavor.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the zucchini tots in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method will give you a crispy exterior similar to when they were freshly baked.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the zucchini tots in the skillet and cook for about 3-5 minutes on each side, or until they are heated through and have a nice crispy crust. This method is quick and adds a bit of extra flavor from the oil.

• Microwave Method: Place the zucchini tots on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, or until heated through. Note that this method may result in a softer texture compared to the other methods.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the zucchini tots on the toaster oven tray and heat for about 10 minutes, or until they are warmed through and slightly crispy. This method is convenient for small batches and retains a good texture.

• Oven: Used to bake the zucchini tots at a consistent temperature of 400°F (200°C).

• Grater: Essential for grating the zucchini into fine shreds.

• Clean towel: Utilized to squeeze out the excess moisture from the grated zucchini.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Measuring cups: Used to measure out the zucchini, breadcrumbs, and parmesan cheese accurately.

• Measuring spoons: Necessary for measuring the garlic powder, onion powder, salt, and pepper.

• Baking sheet: A flat sheet to place the formed tots on for baking.

• Parchment paper: Lining the baking sheet to prevent the tots from sticking and to make cleanup easier.

• Spatula: Handy for flipping the tots halfway through the baking process.

• Mixing spoon: Used to mix all the ingredients thoroughly in the mixing bowl.

Prepare ingredients ahead: Grate the zucchini and measure out the breadcrumbs, parmesan cheese, and spices the night before.

Use a food processor: Speed up the grating process by using a food processor instead of a manual grater.

Preheat the oven early: Start preheating the oven while you prepare the zucchini mixture to save time.

Batch forming: Form the tots all at once and place them on the baking sheet to streamline the process.

Line the baking sheet: Use parchment paper to avoid sticking and make cleanup faster.