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Baked Zucchini Tots - A Family Feast

Baked Zucchini Tots

Yield: 6 servings 1x
Prep: 40 minutesCook: 20 minutesTotal: 1 hour


2 pounds zucchini (34 medium zucchini)

1 teaspoon kosher salt

1 3/4 cups dry potato flakes, divided

2 whole eggs, beaten

1 1/2 cups sharp white cheddar cheese, grated on small holes of grater

2 teaspoons dry parsley flakes

1/2 teaspoon garlic powder

1/4 teaspoon white pepper

3/4 cup panko (Japanese bread crumbs), for rolling tots in

Marinara sauce, for dipping


  1. Preheat oven to 400 degrees F.
  2. Line a sheet tray with parchment paper and lightly spray with kitchen pan spray.
  3. Place oven rack in top third of your oven.
  4. Lay out a large thin kitchen dish towel or a large double piece of cheese cloth.
  5. Using the small holes of a box grater, grate the whole zucchini and lay out over the towel.
  6. Sprinkle on the salt and let sit for ten minutes.
  7. After ten minutes, gather up the four corners and twist over the sink as hard as you can to squeeze out all liquid. I weighed my zucchini after squeezing out the water and had just over a pound left after trimming and squeezing out the water.
  8. Place the squeezed zucchini in a medium bowl and add one cup of the dry potato flakes, eggs, finely grated cheddar, parsley, garlic powder and white pepper and stir to combine.
  9. Using a tablespoon or just your fingers, measure out 48 half-ounce portions. I kept checking using a kitchen scale. As long as they are uniform, it does not need to be exact.Baked Zucchini Tots - A Family Feast
  10. In a small pan or platter, mix ¾ cup of potato flakes with ¾ cup of the panko.
  11. Roll each tot in your hands to the traditional barrel shape, then roll and cover with the potato flake and panko mixture. Place each one standing up onto the prepared sheet tray.
  12. Lightly spray the tops and sides of the tots with kitchen pan spray and bake for ten minutes.
  13. Remove pan and turn each tot over and bake for ten more minutes.
  14. Serve immediately with marinara sauce on the side.

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© Author: A Family Feast
Cuisine: American Method: baked