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Baked Zucchini Carrot Tots will make you forget about traditional tater tots! Loaded with veggies and a little cheese, these bites are a savory side or snack that your kids will love as well.
This post and recipe card were updated March 10, 2019
It’s no secret that I had a love/hate relationship with vegetables as a kid. When I liked a vegetable, I would eat it nonstop. If I didn’t like a vegetable, no matter the reason, you couldn’t pay me to touch it.
Zucchini was on the “no” list until about 10 years ago, because it was way too soft each time I tried it. Eventually I tried my dad’s zucchini stir-fry, and loved the tender-crisp texture, so I learned that’s what I needed to do.
Panko Parmesan Zucchini Chips is one of my favorite snacks. Another favorite is Corn, Zucchini and Red Pepper Cakes, a recipe I make every chance I get when sweet corn is plentiful.
I love tater tots, but rarely keep them in the house so I’m not tempted to eat them all the time. I discovered delicious frozen corn tots, and it hit me that I could make my own veggie tots. So I created Baked Zucchini Carrot Tots
WHY THIS RECIPE WORKS
- This is a great recipe to get your kids into the kitchen
- They are so delicious, full of vegetables, and a perfect lower carb alternative to traditional tater tots
- They’re ready in under 30 minutes
These Baked Zucchini Carrot Tots are so delicious. They’re a perfect way to get your kids to eat more veggies. And because they’re baked, you don’t have the guilt of traditional tater tots.
INGREDIENT TIPS FOR BAKED ZUCCHINI CARROT TOTS
Buy whole vegetables and shred them yourself! It’s much less expensive than buying pre-shredded. And it takes about a minute with a Box Grater, or about 10 seconds with a Mini Food Processor, to get the same results.
Zucchini has a lot of water. Put the shredded zucchini in paper towels or Cheesecloth to squeeze out as much water as possible
Red onion adds a very nice mild sweetness. I dice the onion very small so it incorporates throughout. If you have very picky kids, you may want to use yellow onion so they don’t even notice it!
Extra Sharp Cheddar Cheese adds a wonderful bite and creaminess. I don’t go crazy with the cheese, but you could certainly be more generous.
Kick up the spice with a bolder cheese! Pepperjack or Habanero would be great options if you like spicy cheese.
Parmesan cheese adds a wonderful, nutty flavor. I always use fresh-grated Parmesan, and you should too. It tastes so much fresher than the stuff in the can.
Panko Bread Crumbs and an egg act as a binder to keep the tots together
Seasonings are critical since the vegetables are bland on their own. I use onion powder, garlic powder, paprika, dried oregano, and dried basil.
EASY STEPS FOR BAKED ZUCCHINI CARROT TOTS
Shred zucchini and carrots with a box grater or mini food processor. Add all ingredients into a large bowl, and mix to combine fully.
FORMING BAKED ZUCCHINI CARROT TOTS
This is a great way to get your kids involved!
- Measure 1 1/2 Tablespoons for each Baked Zucchini Carrot Tot
- Transfer the mixture into your hands, and lightly squeeze together to form the shape.
- The full recipe will yield 18-20 tots.
Don’t get hung up on the perfect size or shape!
- If you want to make them a little smaller, use a 1 Tablespoon measure.
- A little bigger? Use 1 1/2 – 2 Tablespoons instead.
- The shape doesn’t look exactly like a tater tot? Who cares! It’s all about the taste, and that’s the only thing that matters here.
COOKING TIPS FOR THE PERFECT TOTS
Skip the fryer! I baked these tots the first time, and they were so good I never even tried frying them.
UseParchment Paperto line the baking sheet, and spray the tots lightly with Cooking Spray right before putting them in the oven. The tots stick to aluminum foil, even with the cooking spray, and you lose some of that beautiful crunch.
Turn the Baked Zucchini Carrot Tots at 10 minutesso both sides get golden brown.
Bake for 15-20 minutes.The time will depend on your oven and the size of the tots.
MORE DELICIOUS VEGETARIAN RECIPES
- Crispy Pan Fried Tofu
- Grilled Vegetable Fajitas
- Kale and Quinoa Patties
- Roasted Mushroom Green Bean Farro Salad
- Loaded Zesty Portobello Burger
MORE DELICIOUS SIDE DISHES
- Broccoli Salad with Homemade Dressing
- Mushroom Wild Rice Pilaf
- Baked Green Bean Fries
- Chili Garlic Baby Bok Choy
- Cilantro Lime Black Bean Rice
- Roasted Vegetable Couscous
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Baked Zucchini Carrot Tots
Yield: 18 veggie tots
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
One bite of Baked Zucchini Carrot Tots, and you'll forget all about traditional tater tots! These bites are loaded with veggies, plus a little cheese, for a wonderfully savory side or snack that your kids will love as well.
Ingredients
- 2 cups zucchini, shredded
- 1 1/2 cups carrots, peeled and shredded
- 1/4 cup red onion, finely diced
- 3 Tablespoons sharp cheddar cheese
- 2 Tablespoons fresh grated parmesan cheese
- 1/2 cup Panko bread crumbs
- 2 large eggs, lightly whisked
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 2 teaspoons fresh ground black pepper
Instructions
- Preheat oven to 400 degrees. Lay a piece of parchment paper on a baking sheet
- Place the shredded zucchini in a couple of paper towels or a piece of cheesecloth, and squeeze out as much water as possible
- Add zucchini, carrots, red onion, Panko bread crumbs, cheddar and Parmesan cheeses to a large bowl and toss together. Add oregano, basil, onion powder, garlic powder, paprika, salt, and pepper, and toss together. Stir in egg, and combine fully
- I use 1 1/2 Tablespoon of themixture for each tot. Scoop into hands, and press mixture together to help them hold together. Don't worry about getting the perfect shape!
- Spray parchment paper lightly with cooking spray. Place tots on top, and spray the tots very lightly.
- Bake tots for 15-20 minutes, until golden brown and crisp. Flip tots after 10 minutes, so both sides get golden brown.
- Serve immediately. YIELD: 18-20 TOTS
Notes
Buy whole vegetables and shred them yourself!It’s much less expensive than buying pre-shredded, and takes just minutes to do yourself with a box grater or a mini food processor
Zucchini has a lot of water, so squeeze as much of the water out as possible, using paper towels or cheesecloth.
If you like a bolder Cheddar cheese, I recommend Pepperjack or Habanero.
Use freshly grated Parmesan cheese. It has a great nutty flavor and tastes much more fresh than the stuff in the can.
Get the kids involved with helping to form the tots!
- Measure 1 1/2 Tablespoons for each Baked Zucchini Carrot Tot
- Transfer the mixture into your hands, and lightly squeeze together to form the shape.
- The full recipe will yield 18-20 tots
I use 1 1/2 Tablespoons per tot, but don’t get hung up on the perfect size or shape!
- If you want them a little smaller, use a 1 Tablespoon measure.
- A little bigger? Use 2 Tablespoons instead.
- The shape doesn’t look exactly like a tater tot? Who cares! It’s all about the taste
Turn the tots after 10 minutes, so both sides get golden brown
If you make larger or smaller tots, you may need to adjust the cooking time.
Nutrition Information:
Yield: 18Serving Size: 6
Amount Per Serving:Calories: 36Cholesterol: 21mgSodium: 181mgCarbohydrates: 3gSugar: 1gProtein: 2g
