Recipe Library
Cheesy Zucchini Tots
Crispy on the outside and tender inside, these cheesy zucchini tots deliver a savory blend of provolone, fontina, and Parmesan that melts into every bite. The golden panko crust crackles softly, giving way to a warm, cheesy center that feels deeply satisfying.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 166
- Protein
- 10g
- Carbs
- 15g
- Fat
- 8g
- Fiber
- 1g
- Sugar
- 2g
- Sodium
- 287mg
Ingredients
- 1 medium-large zucchini (about 12 ounces)
- 1 oz provolone cheese (about 1/3 cup shredded)
- 1 oz fontina cheese (about 1/3 cup shredded)
- 1 oz Parmesan cheese (about 1/4 cup grated)
- .5 cup panko breadcrumbs (regular or gluten-free)
- 2 tbsp all-purpose flour or gluten-free flour blend
- 1/2 tsp ground pepper
- 1/2 tsp dried oregano
- 1 large egg, beaten
- Cooking spray
Instructions
- Preheat oven or air fryer to 400°F. If baking, line a large rimmed baking sheet with parchment paper or a silicone liner.
- Shred zucchini on the coarse side of a box grater. Place the shredded zucchini in a clean cotton towel (not terry cloth) and squeeze tightly to release excess liquid. Place in a large bowl. Shred provolone and fontina into the bowl, then grate Parmesan into the bowl. Add panko, flour, pepper and oregano; stir to combine. Add egg and stir to coat well.
- Using your hands, lightly squeeze generous 1 1/2-tablespoon portions of the zucchini mixture to create 1-by-1 1/2-inch tots. You should have 28 tots.
- If baking, place on the prepared baking sheet and lightly coat with cooking spray. Bake until lightly browned and crispy on top, about 20 minutes. If air-frying, coat the air-fryer basket and the tops of the tots with cooking spray. Air-fry until lightly browned and crispy on top, about 6 minutes.
- Let the tots rest for 4 minutes before serving with your favorite sauce.