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Zucchini Tots

Rated as 4.65 out of 5 Stars

"Crispy, crunchy, veggie-packed, deliciously stylish zucchini tots and cutlets. Because kids eat with their eyes first too!"
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25 m servings 65
Original recipe yields 6 servings (12 tots)


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  1. Preheat oven to 400 degrees F (200 degrees C). Spray a mini-muffin tin with cooking spray.
  2. Combine zucchini and carrot in a large bowl. Squeeze out excess water using a paper towel.
  3. Mix bread crumbs, feta cheese, basil, egg, salt, pepper, and oregano into zucchini-carrot mixture. Scoop mixture using a mini ice cream scoop or 2 spoons and press mixture into the prepared muffin tin using the back of a spoon.
  4. Bake in the preheated oven until tops are golden brown, 15 to 18 minutes.


  • Cook's Notes:
  • Top tots with a little shredded cheese and a drizzle of olive oil prior to baking for a crispy, crunchy top.
  • Finely minced onion can be used in place of the carrot.
  • Any variety of cheese (such as Mexican cheese blend or Italian cheese blend) can be used in place of the feta, if desired.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 65 calories; 3.4 5.2 3.6 40 416 Full nutrition

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Read all reviews 15
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We really enjoyed these. Will definitely make again. I did a few substitutions because I didn't have all the original ingredients. I used shredded cheddar instead of feta, and used 1/8 tsp. drie...

These are yummy, you an change the flavors up with different cheeses and spices. I use this recipe to make pizza. Roll the mix flat on a sprayed pizza pan, bake, add sauce, add toppings then co...

We liked these! I used whole wheat seasoned breadcrumbs and added a little garlic powder. Oh, and because the kids do not care for feta cheese, I used a mix of parmesan and mozzarella. I topped ...

I used the recipe as listed and quadrupled it because I have sooo much zucchini, and I shaped them with a small melon baller to bake on cookie sheets. After 15 minutes turned them to brown the o...

We loved these! Next time I will try to put them on parchment paper like a meatball instead of the mini muffins as that was hard to clean up. I also want to try with onion for a little more flav...

I use a regular muffin tin to save time. I also use cheese its for the binder., and sharp cheddar instead of feta. They are simply delicious!

I loved these and my family did as well! I used mild cheddar and added a few extra shavings on top and cooked them a few extra minutes (we love cheese)

I LOVED the Tots, my family loved the Tots, and my co-workers loved the Tots. When I made the original Tots in the mini muffin pan I went exactly by the recipe. Just a little salty. When I mad...

Tasty way to use up zucchini. This recipe only filled up 13 holes in my mini-muffin tin so I could have made a double recipe. I used a clove of fresh garlic in place of garlic powder, and an 1/8...